Recipes|Featured Main
Grilled Tandoori-Style Chicken with Raita
Difficulty Level: Intermediate
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Prep Time:1 Hour
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Cook Time:PT1H20M20 Minutes
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Yield:4 Servings
Ingredients
- ½ cup plain yogurt
- 1 tablespoon ground ginger
- 1 tablespoon ground coriander
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 tablespoon lemon juice
- 1 tablespoon oil
- 4 boneless chicken breasts
- Raita:
- 1 cup plain yogurt
- 2 tablespoons minced mint leaves
- ¼ teaspoon ground cumin
- 1 garlic clove, minced
- Salt
- Pinch cayenne pepper (optional)
- 118.29ml plain yogurt
- 12.78g ground ginger
- 12.78g ground coriander
- 6.39g ground cumin
- 4.26g ground turmeric
- 2.13g ground cinnamon
- 4.26g paprika
- 2.13g salt
- 1.07g cayenne pepper
- 12.78g lemon juice
- 12.78g oil
- 4 boneless chicken breasts
- Raita:
- 236.59ml plain yogurt
- 25.56g minced mint leaves
- 1.07g ground cumin
- 1 garlic clove, minced
- Salt
- Pinch cayenne pepper (optional)
So tender, so flavorful, with that beautiful black char. Perfectly paired with cool yogurt raita and fire-toasted naan.
Preparation
STEP 1
To prepare chicken, combine yogurt, ginger, coriander, cumin, turmeric, cinnamon, paprika, salt, cayenne, lemon juice, and oil. Coat both sides of chicken breasts with mixture. Marinate in fridge for at least one hour to overnight.
STEP 2
To make raita, combine yogurt, mint, cumin and garlic; season to taste with salt and cayenne. Cover and refrigerate until ready to use.
STEP 3
Heat grill to high. Cook chicken on both sides to lightly char and add grill marks. About 3-5 minutes per side.
STEP 4
Reduce heat to low and cook for an additional 5-10 minutes, or until chicken is cooked through. Serve with raita.
Options
Spice mixture can be replaced with 3 tablespoons of a store-bought tandoori seasoning blend.
This recipe can also be made with chicken thighs.