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Tandoori Chicken with Cucumber Raita

Yogurt-and-spice-marinated chicken roasted until charred at the edges, served with a cooling cucumber raita.

Ingredients

Chicken

  • 1.5 lb boneless skinless chicken thighs
  • 0.75 cup plain low-fat yogurt
  • 2 tbsp lemon juice
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced

Raita

  • 1 cup plain low-fat yogurt
  • 1 cucumber grated and squeezed dry
  • 1 tbsp fresh mint chopped
  • 0.25 tsp ground cumin
  • 0.25 tsp salt

Instructions

  1. Whisk together the yogurt, lemon juice, paprika, cumin, coriander, garam masala, garlic, and ginger. Add the chicken and marinate at least 2 hours, or overnight.
  2. Preheat the oven to 450°F (230°C). Arrange the chicken on a lined baking sheet and roast 20-25 minutes until charred in spots and cooked through.
  3. While the chicken cooks, stir together the yogurt, grated cucumber, mint, cumin, and salt for the raita.
  4. Serve the tandoori chicken hot with the cucumber raita on the side.