Who’s up for a flavor-packed dinner that’s both comforting and easy to whip up? This Chicken Tandoori recipe, paired with a cool Cucumber Carrot Raita, is your ticket to a fuss-free yet utterly satisfying meal. So, roll up your sleeves and let’s get cooking!

Macros

• Chicken Tandoori (per serving):
  • Proteins: 31g
  • Carbs: 6.1g
  • Fats: 12g
  • Fibre: 0.7g
• Cucumber Carrot Raita (per serving):
  • Proteins: 2g
  • Carbs: 5g
  • Fats: 1g
  • Fibre: 1g

Servings: 4

Calories per Serving:

• Chicken Tandoori: Approximately 263 calories
• Cucumber Carrot Raita: Approximately 24 calories

Temperatures:

• Chicken Tandoori: Preheat oven to 220°C (428°F)
• Cucumber Carrot Raita: Serve chilled

Prep Time: 12 hours 15 minutes Cook Time: 30 minutes

Ingredients

• Chicken Tandoori:
  • 4 chicken leg quarters (alternatives: thighs, breast, drumsticks)
  • 1 cup Greek yogurt (alternative: regular yogurt)
  • 2 tbsp olive oil (alternatives: coconut, avocado oil)
  • 2 tsp lime juice
  • 4 cloves garlic, minced
  • 4 green chillies crushed
  • 1/2 cup chopped coriander (optional, may use parsley as alternative)
  • 2 tsp garam masala
  • 2tsp turmeric
  • 2tsp chilli powder
  • 1tsp cumin powder
  • Salt to taste
• Cucumber Carrot Raita:
  • 1 cup plain yogurt (alternative: Greek yogurt)
  • 1 medium cucumber, grated
  • 1 medium carrot, grated
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp black mustard seeds
  • 1/2 tsp ground cumin
  • Salt to taste

Instructions

1. Chicken Tandoori:
   • In a bowl, mix Greek yogurt, lime juice, minced garlic, green chillies, coriander, garam masala, turmeric, chilli power, cumin powder and salt to taste.
   • Cut two to three small slits in chicken before smothering the chicken in the tangy marinade and let it marinate for at least 12 hours or overnight for best effect.
   • Next day. Heat your oven to a fiery 220°C (428°F).
   • Arrange the chicken on a tray and let it roast for 30 minutes until it’s perfectly charred and juicy or until the internal temperature reaches (74°C/165°F).
2. Cucumber Carrot Raita:
   • Toss together yogurt, shredded cucumber, shredded carrot, and chopped cilantro (optional) in a bowl.
   • Cool it in the fridge before you dig in.

Conclusion

Dive into this Chicken Tandoori with Cucumber Carrot Raita and treat yourself to a meal that’s as nourishing as it is delicious. Don’t wait any longer; give this recipe a go and let the flavors do the talking!