Tandoori Chicken with Cucumber Raita

A proper tandoori marinade is mostly yogurt, which does double duty: it carries the spice blend of paprika, cumin, coriander, and garam masala deep into the chicken, and its acidity tenderizes the meat so it stays juicy even under high heat. A home oven set to its highest setting gets you most of the way to that charred tandoor effect.

Using yogurt instead of oil as the base of the marinade keeps this dish leaner than most restaurant versions, and skinless chicken thighs or breast keep it in solidly high-protein, low-carb territory. The cucumber raita on the side isn't just a garnish — its cooling yogurt and mint genuinely balance the char and spice of the chicken.

Marinate the chicken the night before if you can; a longer soak in the yogurt makes a noticeably more tender result by the time it hits the oven.