Tandoori Chicken With Tomato-Cucumber Raita Recipe

Tandoori Chicken is a popular Indian dish known for its vibrant flavors and juicy, tender meat. This recipe combines marinated chicken with a blend of aromatic spices, yogurt, and lemon juice, resulting in a deliciously smoky and tangy flavor. The chicken is traditionally cooked in a tandoor oven, but can also be grilled or baked. Serve it with a refreshing tomato-cucumber raita, made with diced tomatoes, cucumbers, yogurt, and a hint of mint. This dish is perfect for a flavorful and satisfying meal.

4.9
21 Rating -
Rate
Non Vegdiet
50minstotal
50m.total
Tandoori Chicken With Tomato-Cucumber Raita
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Ingredients for Tandoori Chicken With Tomato-Cucumber Raita Recipe

  • 1/4 kilogram Chicken Pieces
  • 1/4 cup Plain Yogurt
  • 1/2 tablespoon Ginger Garlic Paste
  • 1/2 tablespoon Lemon Juice
  • 1/2 tablespoon Tandoori Masala
  • 1/4 teaspoon Red Chili Powder
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Salt
  • 1/2 Tomatoes, Diced
  • 1/4 Cucumber, Diced
  • 0.13 cup Plain Yogurt
  • 1/2 tablespoon Chopped Mint Leaves
  • 0.13 teaspoon Salt
  • 0.13 teaspoon Cumin Powder
  • as per your need Fresh Cilantro Leaves For Garnish

Directions: 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.
Nutrition
value
77
calories per serving
2 g Fat3 g Protein12 g Carbs2 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    3g
  • Carbs
    12g
  • Fiber
    2g

MacroNutrients

  • Carbs
    12g
  • Protein
    3g
  • Fiber
    2g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    100mg
  • Iron
    2mg
  • Vitamin A
    307mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    18mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    11mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    47mg
  • Manganese
    < 1mg
  • Phosphorus
    44mg
  • Selenium
    9mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp