Tandoori Chicken with Cucumber Raita

I am slowly, but surely, adding some Indian dishes to our regular menu at home. Tandoori Chicken is one of my favorites, so I was pleasantly surprised when a coworker returned from a trip to India with a couple of bags of honest-to-Ganesha, hand-mixed tandoori seasoning.

Tandoori Chicken

2 pounds boneless, skinless chicken thighs
3 tablespoons plain Greek yogurt
2 tablespoons tandoori seasoning
3 cloves garlic, minced
1 tablespoon fresh-grated ginger
1 tablespoon olive oil
1 tablespoon lemon juice
2 teaspoons kosher salt

In a small bowl, combine yogurt, tandoori seasoning, oil, juice, and salt. Put the chicken in a zip-top bag and cover with the yogurt mixture. Toss to coat. Squeeze the air out of the bag, seal it, and put it in the fridge to marinate for at least 4 hours, overnight is better.

Cucumber Raita courtesy of Simply Recipes

One large cucumber, peeled, cut in half lengthwise, and seeded
2 cups plain Greek yogurt
10 large mint leaves, thinly sliced
1/2 teaspoon ground cumin
Pinch of cayenne
Pinch of paprika
1 teaspoon sea or kosher salt

Grate the cucumber into a colander and toss with the salt. Let sit 10 minutes, then squeeze with your hands to get rid of any excess water. Chiffonade the mint by rolling the leaves up tightly and cutting thin slices off the end. In a medium bowl with a lid, combine the mint, spices, yogurt, and cucumber. Cover and stash in the fridge until ready to serve.

When you are ready to cook, set your grill up for a direct cook over high (450°F) heat.

Remove the thighs from the marinade and arrange on the grill.  Cook about 6 minutes per side, until you get some crispy bits on the outside and the inside is about 180°F. Remove from the heat and let rest 5 minutes. Serve over Basmati rice or grilled mixed veggies with a healthy dollop of raita on the side.

The Verdict: ★★★★★
The chicken was tender and juicy with a wonderfully complex  flavor. There was a great mix of the sour of the yogurt and the sweet spices. It had a bit of heat to it, so the raita was a great compliment.

The Nutrition:
One thigh is 263 calories and 4 Weight Watchers points. A dollop (about 2 tablespoon) or raita is only 25 calories and 1 point.

One year ago – Splash-proof Thermapen
Two years ago – Link Love

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