Tandoori Chicken With Tomato-Cucumber Raita Recipe

Cooking Directions

• STEP 1.In a bowl, combine yogurt, ginger-garlic paste, lemon juice, tandoori masala, red chili powder, turmeric powder, and salt.
• STEP 2.Add chicken pieces to the marinade and coat them well. Let it marinate for at least 2 hours or overnight in the refrigerator.
• STEP 3.Preheat the grill or oven to medium-high heat. Grill or bake the marinated chicken until cooked through and slightly charred.
• STEP 4.While the chicken is cooking, prepare the tomato-cucumber raita. In a bowl, mix diced tomatoes, cucumbers, yogurt, mint leaves, salt, and cumin powder.
• STEP 5.Once the chicken is done, serve it hot with the tomato-cucumber raita on the side. Garnish with fresh cilantro leaves.
• STEP 6.Enjoy the flavorful and succulent tandoori chicken with the refreshing tomato-cucumber raita.

Cooking Tips

• For an authentic smoky flavor, you can add a small piece of charcoal to the marinade. Heat the charcoal until red hot, place it in a small bowl, and put the bowl in the center of the marinated chicken. Drizzle some oil over the charcoal and cover the bowl with a lid. Let it sit for 10-15 minutes before grilling or baking the chicken.
• If you don't have tandoori masala, you can make a homemade version by combining equal parts of ground cumin, coriander, paprika, turmeric, and garam masala.
• To make the chicken more tender, you can prick it with a fork before marinating. This will help the marinade penetrate the meat and make it juicier.
• Serve the tandoori chicken with naan bread or steamed rice for a complete meal.

Storage and Serving

• Leftover tandoori chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through.
• Serve the leftover chicken with fresh raita and naan bread for a quick and delicious meal.