Tandoori Chicken with Cucumber Raita
I’m all about keeping the grill fired up until the first frost shows up. I actually think fall might be my favorite grilling season! This recipe is one that I can whip together with my eyes closed in a few minutes. I like to marinate the chicken the morning of, usually after cleaning up after breakfast. The raita can be stirred together in the morning as well or even while the grill is heating up and the rice can be simmering while you grill the chicken. I think you can see a theme forming. I like dinner to be balanced and completely delicious, but I don’t really want to be spending much time in the kitchen this time of year! Feel free to switch up the seasonings on the chicken and in the yogurt sauce to suit your family’s tastes. I hope this one makes it into your family favorites!
Ingredients:
Makes 8 Servings
2 pounds boneless, skinless chicken breasts or chicken thighs
1 cup of yogurt
2 tablespoons olive oil
½ teaspoon ground ginger
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon garam masala (it’s ok if you don’t have this!)
1 teaspoon coriander
1 teaspoon smoked paprika
2 teaspoons salt
Cucumber Raita:
1 cup yogurt
1 cucumber, grated
juice from ½ lemon
pinch of cumin and salt
Directions:
In a large bowl, mix the yogurt, olive oil and seasonings together. Add the chicken and toss to coat. Cover and pop in the fridge for up to 24 hours. If you forget to do this beforehand, it’s ok! It’ll still taste delicious. When you’re ready to cook, heat the grill to medium heat. While the grill is heating up, mix the raita together and set aside. Place the chicken on and cook for about 6-8 minutes per side, until the chicken is cooked through. Let it rest for a few minutes. Serve over rice or flat bread and heaped with the raita! Enjoy!
