Tandoori Chicken & Raita (Indian Yogurt Sauce)

Ingredients for Chicken Marinade:
2 Tbsp. Spice Works Tandoori Chicken Marinade
2 Tbsp. Medium EVOO (or try your favourite flavour Infused Olive Oil)
2 Tbsp. plain yogurt
2 Tbsp. water
1 lb. chicken pieces 

Ingredients for Raita (Indian Yogurt Sauce):
1 c. low fat plain yogurt
1/2 c. finely chopped seeded peeled cucumber
1/2 c. chopped seeded tomato (if you use Roma they hardly have any seeds)
1/4 c. minced red onion
2 Tbsp. chopped fresh mint (I did not have mint so I used 1 Tbsp. Spice Works
Greek Tzatziki Dip Mix)
1 tsp. ground cumin
1/4 tsp. salt

Instructions for Marinade:
Mix ingredients and pour over meat and mix thoroughly to coat. Cover and refrigerate, ideally for several hours or overnight. Drain and discard excess marinade. Bake or BBQ according to the size and type of chicken pieces.

Instructions for Raita:
When chicken is cooking, c
ombine all ingredients in a small bowl; mix well. Cover and refrigerate until ready to serve.

Notes: I used chicken thighs for this recipe and it turned out really well! The Tandoori Marinade has a little kick, about mild to medium heat level. I served it with naan bread and a the tomato-cucumber Raita - a condiment in South Asian cuisine. The Raita helped to cool the heat of the Tandoori. I also did more like 3/4 cups of cucumbers and tomatoes as I like more veggies in it. You can serve the raita on the side or we took the chicken thigh meat and put it on the naan bread and topped it with the raita and folded it like a pita. It was nice to try something different and very simple to make!

*Submitted by Bev Penner

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