Tandoori Chicken with Raita
Why this recipe works
- Spiced yoghurt marinade: Yoghurt, lemon, garlic, ginger and ground spices season the chicken deeply while adding tang and savoury warmth.
- High-heat roasting: Roasting at 220°C (430°F) helps the marinade darken at the edges, giving the chicken a lightly charred tandoori-style finish.
- Cooling contrast: Cucumber, mint and yoghurt in the raita balance the chilli heat and keep each bite fresh.
Get the most out of this recipe
Adjust the heat
- For less heat: Reduce the hot chilli powder and lean on paprika, cumin and coriander for warmth without too much fire.
- For extra heat: Increase the chilli powder slightly or add a little more to the marinade, keeping the raita generous for balance.
- Keep the raita cold: Serve the raita well chilled so it gives a clear cooling contrast to the hot, spiced chicken.
Timing notes
- Marinate for flavour: The chicken needs at least 45 minutes in the marinade, but an overnight rest gives deeper flavour and juicier meat.
- Rest before serving: Let the chicken rest for 5 minutes after roasting so the juices settle before it is served.
Texture tips
- Slash the thighs: Cutting a few deep slashes into each thigh helps the marinade reach the meat and supports a juicier result.
- Squeeze the cucumber: Remove excess liquid from the grated cucumber before mixing the raita so it stays thick and spoonable.
- Use the grill briefly: A short finish under a hot grill can deepen the colour and char, but watch closely because the yoghurt marinade can catch quickly.
Make-ahead tips
- Prepare the chicken ahead: The chicken can be coated in the marinade the night before and kept refrigerated until ready to roast.
- Keep raita separate: Store the cooked chicken and raita separately; reheat the chicken until piping hot and serve the raita chilled.
- Freeze the chicken only: Cooked chicken freezes well, but the raita is best made fresh or kept refrigerated rather than frozen.
Equipment you'll need
Ingredients
Tandoori chicken
Cucumber raita
Instructions
- In a mixing bowl, combine the yogurt with the garlic and ginger (finely grated), the zest and juice of the lemon, ground cumin, ground coriander, sweet paprika and hot chili powder. Stir until smooth and evenly coloured.
- Add the chicken thighs and turn to coat well, making sure the marinade gets into any folds. Cover and marinate in the fridge for at least 45 minutes, or up to overnight for deeper flavour.
- Heat the oven to 220°C (430°F). Melt the ghee and brush a baking tray lightly, then arrange the chicken thighs in a single layer, leaving a little space between pieces.
- Roast for 25 to 30 minutes, turning once halfway, until the chicken is lightly charred at the edges and cooked through. If you want more colour, give it a final 2 to 3 minutes under a hot grill, watching closely.
- While the chicken cooks, make the raita: coarsely grate the cucumber, then squeeze out excess liquid with your hands. Finely chop the fresh mint and stir it into the cucumber with the remaining yogurt from the tub, plus a pinch of ground cumin and a squeeze of lemon to taste.
- Rest the chicken for 5 minutes before serving. Serve hot with the cucumber raita on the side for dipping.
Recipe notes
Tips
- For better flavour and juicier meat, make 2 or 3 deep slashes in each chicken thigh before marinating so the spiced yogurt can penetrate.
- If using a grill to finish, keep the tray on the top shelf and turn the chicken once for even charring.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised yogurt and keep the chicken refrigerated while marinating.
Substitutions
- Replace Chicken thighs with Chicken drumsticks, keeping the same marinade and roasting until cooked through.
- Replace Fresh mint with Fresh coriander for a different but still cooling raita.
- Replace Ghee with Butter for a similar richness when roasting.
Storage
- Refrigerate up to 3 days
- Cool the chicken quickly, then refrigerate in a sealed container for up to 3 days. Reheat on a baking tray at 200°C (390°F) until piping hot; keep the raita chilled and stir before serving. Freeze the cooked chicken (not the raita) for up to 2 months and defrost overnight in the fridge before reheating.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 1h 25min (20min active)
- Difficulty: Easy
- Cuisine: Indian
-
Allergens:
Milk
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Surf and Turf (Steak and Prawns)
Seared sirloin steak with garlic butter prawns and lemon
Tacchino Tonnato (Cold Turkey with Tuna and Caper Sauce)
Cold roast turkey topped with a creamy tuna, caper and lemon sauce
Steak au Poivre (Pepper-Crusted Steak with Brandy Cream Sauce)
Pepper-crusted steak with a brandy and cream pan sauce
Shawarma-Spiced Roast Chicken Thighs
Roast chicken thighs marinated with shawarma spices, yoghurt and lemon
Roast Turkey Breast with Herb Butter
Roast turkey breast with herb butter and pan gravy
Lechón Asado (Roast Suckling Pig with Garlic and Orange)
Slow-roasted suckling pig with garlic and orange
Veal Milanese with Rocket and Cherry Tomato Salad
Crisp veal Milanese with rocket and cherry tomato salad
Enchiladas Rojas con Pollo (Red Chilli Chicken Enchiladas)
Red chilli chicken enchiladas topped with crema and queso fresco
Chicken with Lemon, Garlic and Potatoes
Roasted chicken and potatoes with lemon, garlic and oregano
Air Fryer Pork Chops with Apple Sauce
Juicy air-fried pork chops topped with warm cinnamon apple sauce
Air Fryer Turkey Burgers
Tender air fryer turkey burgers with onion and herbs.
Buffalo Chicken Enchiladas
Baked buffalo chicken enchiladas with cheddar and tomato topping
Air Fryer Lemon Yogurt Chicken
Yoghurt and lemon marinated chicken thighs, air fried until golden.
Tandoori Salmon with Cucumber Raita
Baked tandoori-style salmon with cucumber and mint raita
Air Fryer Yogurt Marinated Chicken
Yoghurt-marinated chicken cooked in the air fryer until charred.
Air Fryer Chicken Tikka
Air-fryer chicken tikka marinated in yoghurt, lemon and spices.
Shawarma Platter with Spiced Chicken, Flatbreads and Garlic Yoghurt
Spiced chicken shawarma platter with flatbreads and garlic yoghurt
Air Fryer Tandoori Chicken
Air-fryer tandoori chicken with yoghurt, lemon and tandoori spices.
You might also like
Pasta alla Genovese (Onion-Braised Beef Pasta)
Spaghetti with onion-braised beef sauce and Parmesan
Gratin Dauphinois Traditionnel (Creamy Potato Gratin)
Creamy French potato gratin with garlic and nutmeg
Francesinha (Porto Sandwich with Beer and Tomato Sauce)
Toasted Porto sandwich with meats, melted cheese and beer sauce
Vietnamese Satay Chicken Bowl with Rice Noodles
Satay chicken bowl with rice noodles and tangy dressing
Pan-Seared Chicken with Pico de Gallo (Tomato, Lime and Coriander Salsa)
Pan-seared chicken topped with fresh pico de gallo
Fasolada (Greek White Bean and Tomato Soup)
Greek white bean and tomato soup with herbs
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
