Tandoori chicken with cucumber-scallion raita
0
Points®
Total time: 1 hr 35 min • Prep: 10 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
While the chicken bakes, you’ll have time to prepare a quick-cooking side like couscous to serve with your meal.
Ingredients
Plain fat free yogurt
1¾ cup(s)
Fresh lime juice
3 Tbsp
Paprika
1½ Tbsp
Fresh ginger
1 Tbsp, grated, peeled
Garlic
2 clove(s), minced
Curry powder
2 tsp
Table salt
½ tsp
Uncooked bone in skinless chicken thigh
24 oz, 6 thighs (4 oz each)
Cucumber
½ medium, peeled, seeded, and shredded
Scallions
2 medium, thinly sliced
Ground cumin
¼ tsp
Instructions
1
Combine 1 cup yogurt, 2 tablespoons lime juice, paprika, ginger, garlic, curry powder, and ¼ teaspoon salt in zip-close plastic bag; add chicken. Squeeze out air and seal bag; turn to coat chicken. Refrigerate, turning bag occasionally, at least 1 hour or up to 8 hours.
2
Meanwhile, to make raita, stir remaining ¾ cup yogurt, remaining 1 tablespoon lime juice, remaining ¼ teaspoon salt, cucumber, scallions, and cumin together in small bowl. Cover and refrigerate until ready to serve.
3
Preheat oven to 450°F. Line large shallow baking pan with foil. Place wire rack in pan; spray rack with nonstick spray.
4
Remove chicken from marinade and place on rack. Discard marinade. Spray chicken with nonstick spray and bake until chicken is cooked through, about 25 minutes. Serve with raita.
5
Serving size: 1 chicken thigh and 2 tablespoons raita
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