Tandoori Chicken with Mint Raita

Name: Tandoori Chicken with Mint Raita
Prep time: 385 min
Cook time: 30 min
Total time: 415 min
Yield: 4 servings
Cuisine: Indian (Punjab)
Ingredients: Chicken thighs (bone-in): 900g; Yogurt (full-fat): 200ml; Ginger-garlic paste: 40g; Lemon juice: 45ml; Red chili powder: 8g; Turmeric powder: 3g; Coriander powder: 5g; Cumin powder: 5g; Garam masala: 5g; Chaat masala: 3g; Kasuri methi (dried): 2g; Salt: 12g; Oil: 40ml; Yogurt (full-fat): 300ml; Cucumber (grated): 150g; Fresh mint (chopped): 30g; Cumin powder: 2g; Red chili powder: 1g; Salt: 4g; Black salt: 1g

🍗 Non-veg🌾 Gluten-free📊 Medium

Traditional Recipe 1: Tandoori Chicken with Mint Raita recipe

⏱️385 minPrep

🔥30 minCook

🕒415 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Tandoori Chicken with Mint Raita

Chicken: Pat dry with paper towels. Make deep slits (1/4 inch) on skin.
Mix yogurt (200ml), ginger-garlic paste (40g), lemon juice (45ml), red chili powder (8g), turmeric (3g), coriander powder (5g), cumin powder (5g), garam masala (5g), chaat masala (3g), kasuri methi (2g), and salt (12g).
Coat chicken evenly, rubbing into slits. Marinate 6+ hours in refrigerator.
Preheat oven to 220°C. Line tray with foil, brush with oil (10ml).
Arrange chicken on tray, brush with oil (10ml).
Roast for 20-25 minutes until charred at edges, cooked through (internal temp 75°C).
For grill marks: Place on hot grill (220°C) for 2-3 minutes.
Raita: Whisk yogurt (300ml). Add grated cucumber (150g), chopped mint (30g), cumin powder (2g), red chili powder (1g), salt (4g), and black salt (1g).
Serve tandoori chicken hot with mint raita, lemon wedges, and onion slices.

📖 Cultural notes

Tandoori Chicken represents the pinnacle of Punjabi grilling tradition, where clay tandoors impart a smoky, charred flavor that's quintessentially North Indian. ---

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