Tandoori Chicken with Naan and Raita

Name: Tandoori Chicken with Naan and Raita
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 800g chicken (boneless, skinless thighs); 1 cup yogurt (plain Greek or whole-milk); 3 tbsp lemon juice; 2 tbsp vegetable oil; 4 cloves garlic; 1 tbsp ginger; 2 tsp paprika (smoked or sweet); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp garam masala; 0.5 tsp ground turmeric; 0.25 tsp cayenne pepper (optional); 1.25 tsp salt; 1 cup yogurt (plain Greek or whole-milk); 1 medium cucumber; 2 tbsp mint; 1 tbsp lemon juice; 0.5 tsp ground cumin; 0.25 tsp salt; 4 whole naan (store-bought or homemade); 1 whole lemon; 0.25 cup cilantro

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.

55min total

4 servings

680 kcal/serv.

For the chicken

Chicken (boneless, skinless thighs)

800g

For the marinade

Yogurt (plain Greek or whole-milk)

1 cup
Lemon juice

3 tbsp
Vegetable oil

2 tbsp
Garlic

4 cloves
Ginger

1 tbsp
Paprika (smoked or sweet)

2 tsp
Ground cumin

1 tsp
Ground coriander

1 tsp
Garam masala

1 tsp
Ground turmeric

0.5 tsp
Cayenne pepper (optional)

0.25 tsp
Salt

1.25 tsp

For the raita

Yogurt (plain Greek or whole-milk)

1 cup
Cucumber

1 medium
Mint

2 tbsp
Lemon juice

1 tbsp
Ground cumin

0.5 tsp
Salt

0.25 tsp

For the naan

Naan (store-bought or homemade)

4 whole

To serve

Lemon

1 whole
Cilantro

0.25 cup

1

Whisk the yogurt, lemon juice, oil, garlic, ginger, paprika, cumin, coriander, garam masala, turmeric, cayenne, and salt in a large bowl.
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.
3

Stir the yogurt, cucumber, mint, lemon juice, cumin, and salt together to make the raita. Cover and refrigerate until ready to serve.
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.
5

Arrange the marinated chicken on the rack, leaving space between the pieces. Discard the remaining marinade.
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.
7

Warm the naan in the oven or in a dry skillet while the chicken rests for 5 minutes.
8

Garnish the chicken with cilantro and serve it with the warm naan, raita, and lemon wedges.

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