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Tandoori Chicken With Raita- Part 1

Tandoori Chicken With Raita- Part 1 recipe image
This classic Indian-inspired dish features tender chicken breasts marinated in a tangy blend of nonfat yogurt, lemon juice, and aromatic spices like cardamom, cumin, and ginger. The yogurt not only tenderizes the meat but also helps the spices adhere, creating a flavorful crust when broiled. Served alongside a refreshing raita, this meal offers a perfect balance of savory heat and cool creaminess. It is an excellent choice for weeknight dinners or casual gatherings, delivering hearty, protein-packed satisfaction without requiring complex techniques. Simple to prepare with pantry staples, this recipe brings authentic home-style flavor to your table.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 187.1
Dietary: Gluten-free
Description
This classic Indian-inspired dish features tender chicken breasts marinated in a tangy blend of nonfat yogurt, lemon juice, and aromatic spices like cardamom, cumin, and ginger. The yogurt not only tenderizes the meat but also helps the spices adhere, creating a flavorful crust when broiled. Served alongside a refreshing raita, this meal offers a perfect balance of savory heat and cool creaminess. It is an excellent choice for weeknight dinners or casual gatherings, delivering hearty, protein-packed satisfaction without requiring complex techniques. Simple to prepare with pantry staples, this recipe brings authentic home-style flavor to your table.
Ingredients
  • 4 boneless Skinless chicken breast
  • Halves (about 1 pound)
  • 1/2 Cup Plain nonfat yogurt
  • 1 Tablespoon Lemon juice
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Paprika
  • 1/4 Teaspoon Ground cardamom
  • 1/8 Teaspoon Ginger
  • 1/8 Teaspoon Ground cumin
  • 1/8 Teaspoon Crushed red pepper
  • 1 Clove Garlic -- finely chopped
  • Raita
Directions
  1. 1
    Trim excess fat from chicken breasts and cut them against the grain into 1/4-inch strips.
  2. 2
    In a medium glass or plastic bowl, combine yogurt, lemon juice, salt, paprika, cardamom, ginger, cumin, crushed red pepper, and chopped garlic.
  3. 3
    Add chicken strips to the marinade and toss thoroughly to coat evenly.
  4. 4
    Cover the bowl and refrigerate for at least 4 hours, stirring occasionally.
  5. 5
    Preheat the oven broiler.
  6. 6
    Thread marinated chicken strips onto eight 11-inch skewers, leaving small spaces between pieces for even cooking.
  7. 7
    Place skewers on a rack in a broiler pan, positioning them 3 to 4 inches from the heat source.
  8. 8
    Broil for 7 to 8 minutes, turning once halfway through, until chicken is cooked through and slightly charred.
  9. 9
    Serve immediately with raita.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 187.1kcal
% Daily Value *
Total Fat 3.9g6%
Saturated Fat 1.1g6%
Cholesterol 85.5mg29%
Sodium 2523.1mg106%
Total Carbohydrate 3.3g2%
Dietary Fiber 0.3g2%
Sugars 2.5g
Protein 32.8g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Soak bamboo skewers in water for at least 30 minutes before use to prevent burning.

Microwave alternative: Arrange skewers in a 13x9x2 inch microwavable dish, cover loosely, and microwave on high for 7-9 minutes, rotating skewers halfway through.

Do not marinate chicken for longer than 24 hours, as the acidity can break down the texture too much.

Raita is typically made with yogurt, cucumber, mint, and cumin. Serve about 1/3 cup per serving.

Ensure chicken reaches an internal temperature of 165&# 194;°F (74°C) for food safety.

Keywords: tandoori, chicken, indian, spicy, yogurt, marinated, broiled, grilled, spices, cumin, cardamom, ginger, garlic, raita, main course, dinner, healthy, protein, skewers, lemon
Read it online: https://www.chefs-mate.com/recipe/tandoori-chicken-with-raita-part-1/