Tandoori Chicken with Naan and Raita
Juicy chicken develops smoky, lightly charred edges under a tangy yogurt marinade packed with garlic, ginger, paprika, and warm spices. A hot oven makes this restaurant-style favorite practical for a home kitchen without a tandoor.
For the best flavor, marinate the chicken for at least 4 hours or overnight. Use boneless thighs for the most tender result, or substitute boneless chicken breast and reduce the cooking time slightly. A wire rack over a foil-lined baking sheet helps the excess marinade drip away while the chicken roasts.
Serve the chicken with warmed naan, cool cucumber raita, lemon wedges, and a simple salad. It makes a satisfying weeknight dinner and is also easy to prepare ahead for casual gatherings or summer grilling.
How to Make It
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1
Whisk the yogurt, lemon juice, oil, garlic, ginger, paprika, cumin, coriander, garam masala, turmeric, cayenne, and salt in a large bowl.
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2
Cut the chicken into 2-inch pieces, add it to the marinade, and turn to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight.
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3
Stir the yogurt, cucumber, mint, lemon juice, cumin, and salt together to make the raita. Cover and refrigerate until ready to serve.
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4
Preheat the oven to 475°F (245°C). Line a baking sheet with foil and place a wire rack on top. Lightly oil the rack.
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5
Arrange the marinated chicken on the rack, leaving space between the pieces. Discard the remaining marinade.
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6
Roast the chicken for 20 to 25 minutes, turning once, until browned and the thickest pieces reach 165°F (74°C). Broil for 1 to 2 minutes if deeper char is desired, watching closely.
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7
Warm the naan in the oven or in a dry skillet while the chicken rests for 5 minutes.
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8
Garnish the chicken with cilantro and serve it with the warm naan, raita, and lemon wedges.
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