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Flavorful Indian Tandoori Chicken Recipe with Easy Cooling Cucumber Raita

Indian Tandoori Chicken Recipe - featured image
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A vibrant and smoky tandoori chicken marinated in aromatic spices and yogurt, paired with a refreshing cucumber raita that balances the heat perfectly. This recipe is quick, easy, and perfect for any occasion.

Ingredients

Scale
  • 1.5 pounds (700g) bone-in chicken thighs or drumsticks (skin removed)
  • 1 cup (240g) plain yogurt, preferably whole milk
  • 2 tablespoons lemon juice, freshly squeezed
  • 2 tablespoons vegetable oil or mustard oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon garam masala
  • 1 teaspoon Kashmiri red chili powder
  • Salt to taste (about 1.5 teaspoons)
  • For the Cooling Cucumber Raita:
  • 1 cup (240g) plain yogurt (Greek yogurt recommended)
  • 1 medium cucumber, peeled and grated or finely chopped
  • 1 teaspoon roasted cumin seeds, crushed
  • 1 tablespoon fresh cilantro, chopped
  • 1/2 teaspoon chaat masala (optional)
  • Salt to taste

Instructions

  1. Rinse and pat dry the chicken pieces. Make a few shallow slashes on each piece with a sharp knife.
  2. In a large bowl, combine yogurt, lemon juice, oil, minced garlic, grated ginger, cumin, coriander, turmeric, smoked paprika, garam masala, chili powder, and salt. Mix until smooth.
  3. Add the chicken to the marinade and rub it all over each piece, ensuring it gets into the slashes. Cover and refrigerate for at least 1 hour, ideally 4 hours or overnight.
  4. Preheat the oven to 425°F (220°C). Place a wire rack over a foil-lined baking sheet.
  5. Arrange the marinated chicken pieces on the wire rack, spacing them evenly.
  6. Bake for 25-30 minutes, turning halfway through. Check for an internal temperature of 165°F (74°C). Optionally broil for 2-3 minutes for extra char.
  7. While the chicken cooks, prepare the raita by mixing yogurt, grated cucumber (squeezed of excess water), crushed roasted cumin seeds, chopped cilantro, chaat masala (if using), and salt. Refrigerate until serving.
  8. Let the chicken rest for 5 minutes after roasting. Serve hot with a generous dollop of cucumber raita.

Notes

If you want a dairy-free version, swap yogurt with coconut yogurt and use smoked paprika to maintain smoky flavor. Slashes on chicken help marinade absorption. Turn chicken halfway through roasting for even cooking. Use fresh spices for best flavor. If no wire rack, place chicken directly on foil-lined baking sheet and flip often.

Nutrition

Keywords: tandoori chicken, Indian recipe, cucumber raita, spicy chicken, yogurt marinade, easy Indian dinner, smoky chicken

Find it online: https://shimmersnack.com/flavorful-indian-tandoori-chicken-recipe-with-easy-cooling-cucumber-raita/