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Meat, South and Southeast Asian

Tandoori chicken with rice and raita

Tandoori chicken is chicken thighs marinated in yogurt and spices, then roasted in the oven and served with basmati rice and cucumber raita. For 4 people, it takes 65 minutes and stays easy to make, at €2.80 per serving. The key is a marinade of at least an hour, ideally overnight, and deep cuts in the meat that let the spices reach the bone.

Chicken thighs marinated in yogurt and tandoori spices, roasted in the oven, served with basmati rice and a cool raita.

Tandoori chicken with rice and raita
Total time
1 h 05
Difficulty
Easy
Cost per person
€2.80
Calories per person
470 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Tandoori chicken gets that golden color and slightly charred edges in the oven, a sign the spices have really taken hold. Under the crust, the meat stays juicy thanks to the yogurt in the marinade, which tenderizes as much as it flavors. Basmati rice soaks up the pan juices, and the raita cools things down with fresh cucumber and mint.

This is a dish kids take to once you dial back the spice, and it still holds its own for a weeknight dinner with friends. It takes a little planning for the marinade, but once the thighs are in the oven, you have thirty five free minutes to handle the rice and raita.

The ingredients

4 people

Butcher

  • Chicken thighs 8

Dairy

  • Plain yogurt 300 g

Fruits and vegetables

  • Lemon 1
  • Garlic 3 cloves
  • Fresh ginger 20 g
  • Cucumber 1
  • Mint 6 sprigs

Pantry

  • Tandoori spice mixoften in the pantry 3 tbsp
  • Basmati riceoften in the pantry 300 g
  • Neutral oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Cut slits into the chicken thighs. Mix 200g of yogurt with the tandoori spices, lemon, garlic, ginger, and salt, then coat the chicken. 1 h

    An overnight marinade is ideal.

  2. Arrange the thighs on a baking sheet and roast at 220°C, turning halfway through. 35 min

    Slightly charred edges are normal and delicious.

  3. Make the raita by mixing the remaining yogurt with grated, squeezed cucumber, chopped mint, and a pinch of salt.

    Squeeze the cucumber well for a thicker raita.

  4. Cook the basmati rice in salted water. 12 min

    Rinse it before cooking until the water runs clear.

  5. Serve the chicken over the rice with the fresh raita.

    Raita cools the heat of the spices, serve it generously.

Our tips to get it right

  • Use full fat yogurt rather than nonfat, it holds up better under oven heat and makes a creamier marinade.
  • If you have a wire rack, set the thighs on it over a baking sheet, heat circulates better and the skin crisps up more.
  • Always taste the raita before serving and add more salt if needed, cucumber dilutes seasoning fast.

The variations

  • Swap the chicken thighs for boneless thigh fillets, they cook faster, so start checking at 25 minutes.
  • For a vegetarian version, marinate cauliflower florets or paneer in the same mixture and roast for 20 minutes.
  • For kids, cut the tandoori spice in the marinade by half and serve the raita on the side for anyone who wants to cool it down further.

What to serve it with

  • Warm naan bread
  • Mango chutney
  • Iced mint tea

Storage

The chicken keeps 2 to 3 days in the fridge in a sealed container. It freezes well once cooked, up to 2 months. Raita doesn't freeze and is best eaten the same day, reheat the chicken in the oven rather than the microwave to keep the skin pleasant.

Questions about this dish

Can you use chicken breasts instead of thighs?

Yes, but watch the cooking time closely since breasts dry out faster. Plan for about 25 minutes in the oven and check that they stay moist inside.

Can you make the marinade the night before?

That's actually ideal. A full night in the fridge lets the spices and yogurt really soak into the meat for a deeper flavor.

What if you don't have ready made tandoori spice?

You can mix cumin, paprika, turmeric, ground coriander, and a bit of chili powder. The color will be less red but the flavor still comes through.

Can you grill the chicken instead of roasting it?

Yes, that's actually the traditional method. It cooks a bit faster than in the oven, so watch the flames since the yogurt can catch.

How long does it take to make a tandoori chicken roasted in the oven with rice and cucumber raita?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a tandoori chicken roasted in the oven with rice and cucumber raita?

About 470 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a tandoori chicken roasted in the oven with rice and cucumber raita cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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