Tandoori chicken with cucumber raita

local_grocery_store Ingredients

• 4 chicken thighs, skinless, bone-in
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp garam masala
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1 cucumber, diced
• 1/2 cup plain yogurt
• 2 tbsp lemon juice
• 2 tbsp fresh mint, chopped

restaurant_menu Method

1. 1.In a large bowl, whisk together the yogurt, lemon juice, garlic, ginger, paprika, cumin, coriander, garam masala, cayenne pepper, and salt.
2. 2.Add the chicken thighs to the bowl and toss to coat in the marinade. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
3. 3.When ready to cook, preheat the oven to 400°F. Line a baking sheet with parchment paper.
4. 4.Remove the chicken from the marinade and place on the prepared baking sheet. Bake for 25-30 minutes, or until the chicken is cooked through and the juices run clear.
5. 5.While the chicken is cooking, make the cucumber raita. In a small bowl, whisk together the yogurt, lemon juice, and mint. Stir in the diced cucumber.
6. 6.Serve the tandoori chicken with the cucumber raita on the side.

lightbulb_outline Tips

• chevron_rightFor a spicier version, add more cayenne pepper or a diced jalapeño pepper to the marinade.
• chevron_rightIf you don't have time to marinate the chicken, you can still make this recipe! Simply season the chicken with the spices and bake as directed.
• chevron_rightThis recipe also works well with chicken breasts or drumsticks.