Tandoori Chicken with Mint Raita

July 25, 2023

Ingredients:

For the Tandoori Chicken

4 bone-in, skin-on chicken thighs (or any preferred cut of chicken)
240 ml plain yogurt
30 ml lemon juice
15ml ginger-garlic paste
2 tablespoons tandoori masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper (adjust to your spice preference)
1/2 teaspoon turmeric
1/4 teaspoon ground cinnamon
Salt, to taste
Cooking oil, for grilling

For the Mint Raita:

240 ml plain yogurt
30 g fresh mint leaves, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander 1/2 teaspoon cayenne pepper (optional, for added heat)
1/2 teaspoon sugar
Salt, to taste

Instructions:

Tandoori Chicken:

In a large bowl, mix together the yogurt, tandoori masala, lemon juice, ginger-garlic paste, ground cumin, ground coriander, cayenne pepper, turmeric, ground cinnamon, and salt to form the marinade.

Add the chicken to the marinade, ensuring it is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to let the flavours infuse.

Preheat your BBQ.

Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 15 minutes.

Brush the BBQ grill with cooking oil to prevent sticking.

Grill the chicken for about 5-7 minutes on each side or until it’s cooked through and has a nice charred appearance.

Remove the chicken from the BBQ and let it rest for a few minutes before serving.

Mint Raita:

In a bowl, mix together the yogurt, chopped mint leaves, ground cumin, ground coriander, cayenne pepper (if using), sugar, and salt.

Stir well until all the ingredients are combined.

Cover the bowl and refrigerate the raita for at least 30 minutes before serving to allow the flavours to meld together.

To serve, present the deliciously BBQ’d Tandoori Chicken with the refreshing Mint Raita.

Enjoy the explosion of flavours and aromas as you savour the taste of India right from your own BBQ!