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Tandoori Chicken Recipe Easy Steps for Perfect Creamy Raita Pairing

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A flavorful and straightforward tandoori chicken recipe paired with a cool, creamy raita that balances spice and creaminess for a satisfying meal.

Ingredients

Scale
  • 2 pounds (900g) chicken thighs or drumsticks, skin on or off as preferred
  • 1 cup (240ml) plain full-fat yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon ginger-garlic paste
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric powder
  • 1 to 1½ teaspoons red chili powder
  • 1½ teaspoons salt, or to taste
  • 2 tablespoons mustard oil or vegetable oil
  • Optional: a pinch of smoked paprika
  • For the creamy raita:
  • 1 cup (240ml) plain yogurt, whisked smooth
  • ½ medium cucumber, grated or finely chopped
  • 2 tablespoons fresh cilantro (coriander leaves), chopped
  • ½ teaspoon roasted cumin powder
  • ½ teaspoon salt
  • 1 teaspoon lemon juice
  • Optional: finely chopped green chili or a pinch of black pepper

Instructions

  1. Prepare the marinade by whisking together yogurt, lemon juice, ginger-garlic paste, garam masala, ground cumin, ground coriander, turmeric, red chili powder, salt, and mustard or vegetable oil until smooth.
  2. Pat dry the chicken pieces and coat thoroughly with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.
  3. Preheat the oven to 425°F (220°C) or heat a grill to medium-high. Place a wire rack on a baking sheet if using the oven.
  4. Arrange the marinated chicken on the rack or grill pan. Bake or grill for 25-30 minutes, turning once halfway through. Ensure the internal temperature reaches 165°F (74°C). Optionally broil for 2-3 minutes for extra char.
  5. While the chicken cooks, prepare the raita by whisking yogurt until smooth, then stir in cucumber, cilantro, roasted cumin powder, salt, lemon juice, and optional chili or black pepper. Chill until serving.
  6. Let the cooked chicken rest for 5 minutes before serving. Serve hot with a generous dollop of creamy raita, garnished with extra cilantro or lemon wedges if desired.

Notes

Marinate chicken for at least 4 hours or overnight for best flavor and tenderness. Use bone-in thighs or drumsticks for juicier meat. Adjust chili powder to taste. Mustard oil adds authentic flavor; substitute with vegetable oil if unavailable. Rest chicken after cooking to lock in juices. Raita is best fresh but can be refrigerated for up to 2 days.

Nutrition

Keywords: tandoori chicken, creamy raita, Indian recipe, grilled chicken, yogurt marinade, spicy chicken, easy dinner, Indian street food

Find it online: https://tempotaste.com/tandoori-chicken-recipe-easy-steps-for-perfect-creamy-raita-pairing/