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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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