Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Watch how to make this recipe.
Tandoori-Style Chicken Breasts with Cucumber Raita
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- Level: Easy
- Total: 2 hr 45 min (includes marinating time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 367
- Total Fat
- 10 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 179 milligrams
- Sodium
- 801 milligrams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 2 grams
- Sugar
- 7 grams
- Protein
- 56 grams
Traditional tandoori chicken is made in a tandoor, a cylindrical clay oven that can reach temperatures of 700 degrees F or higher. Before being added to the oven, the chicken is marinated in a spiced yogurt mixture with a bright red hue, often from the use of special chile powder or even red food coloring. The combination of the marinated chicken and the hot tandoor results in deliciously juicy, charred chicken with a deep flavor from the mix of spices, ginger and garlic. Since most home kitchens don’t come equipped with a tandoor, we use the broiler to provide the high heat needed to produce the same level of char. Serve with a homemade raita for a well-rounded, healthy meal.
- Level: Easy
- Total: 2 hr 45 min (includes marinating time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 367
- Total Fat
- 10 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 179 milligrams
- Sodium
- 801 milligrams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 2 grams
- Sugar
- 7 grams
- Protein
- 56 grams
Ingredients
Tandoori chicken:
Raita:
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Directions
- For the chicken: Blend the yogurt, lemon juice, tomato paste, salt, cumin, paprika, cardamom, coriander, Kashmiri chile powder, cinnamon, turmeric, garlic and ginger in a food processor to make a paste. Toss the chicken with the mixture in a large bowl, cover with plastic wrap and marinate, refrigerated, for at least 2 hours and up to 24 hours.
- For the raita: Heat the coriander and cumin seeds in a small skillet over medium heat until toasted and fragrant, 2 to 4 minutes. Process the seeds in a spice grinder until powdery. Combine the spice powder with the yogurt, cilantro, lime juice and cucumber in a medium bowl. Stir in the salt and pepper. Cover and chill until ready to serve.
- Position an oven rack in the upper third of the oven and preheat the broiler. Line a baking sheet with foil, then place a wire rack on top. Transfer the chicken to the baking sheet and broil, flipping the chicken every 4 minutes, until the center of the largest part of the breast registers 165 degrees F, 14 to 20 minutes. Let the chicken rest for 5 minutes before slicing. Serve with raita.
Cook’s Note
Most of the charring for the chicken will happen in the first 10 minutes of cooking. Since broiler intensities vary from oven to oven, make sure to keep an eye on your chicken to avoid overcooking.
