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Flavorful Indian Tandoori Chicken Recipe with Easy Cooling Cucumber Raita

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A bold and smoky tandoori chicken marinated in yogurt and spices, paired with a refreshing cucumber raita for a perfect balance of flavors. This recipe is quick, easy, and perfect for gatherings or weeknight dinners.

Ingredients

Scale
  • 1 ½ pounds (700g) bone-in chicken thighs or drumsticks (skin removed)
  • 1 cup (240g) plain yogurt (full-fat Greek yogurt preferred)
  • 2 tablespoons lemon juice (freshly squeezed)
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder
  • 4 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 1 teaspoon salt (adjust to taste)
  • 2 tablespoons vegetable oil
  • For the Cooling Cucumber Raita:
  • 1 cup (240g) plain yogurt (full-fat preferred)
  • ½ large cucumber, peeled and grated (excess water squeezed out)
  • 1 small green chili, finely chopped (optional)
  • 1 tablespoon fresh cilantro, chopped
  • ½ teaspoon roasted cumin powder
  • Salt to taste
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Rinse the chicken pieces under cold water and pat dry with paper towels. Make 3-4 shallow slashes on each piece to help marinade penetration.
  2. In a large bowl, combine yogurt, lemon juice, garam masala, cumin, smoked paprika, turmeric, chili powder, minced garlic, grated ginger, salt, and vegetable oil. Whisk until smooth.
  3. Add chicken pieces to the marinade, coat evenly, cover with plastic wrap, and refrigerate for at least 3 hours or overnight for best results.
  4. Preheat oven to 425°F (220°C) or preheat grill pan over medium-high heat. Place a wire rack over a foil-lined baking sheet if using oven.
  5. Arrange marinated chicken on rack or grill pan, leaving space between pieces. Grill 6-7 minutes per side or bake for 25-30 minutes, flipping halfway, until cooked through and charred.
  6. While chicken cooks, grate cucumber and squeeze out excess moisture. Mix yogurt, grated cucumber, chopped green chili, cilantro, roasted cumin powder, salt, and lemon juice in a bowl. Adjust seasoning.
  7. Serve hot tandoori chicken with a generous dollop of cucumber raita. Garnish with fresh cilantro or lemon wedges if desired.

Notes

Marinate chicken overnight for best flavor and tenderness. Use bone-in chicken for juicier results. Smoked paprika mimics tandoor smoky flavor without a clay oven. Rest chicken 5 minutes after cooking. Remove excess cucumber water to avoid watery raita. Roasting cumin before grinding adds depth.

Nutrition

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

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