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Tandoori chicken with cumin raita
Tandoori chicken with cumin raita
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Curry yogurt marinated tandoori chicken skewers elevate your dinner routine.
Ingredients:
  • 200g (1 cup) Basmati rice
  • 1/2 tsp ground turmeric
  • 60g (1/4 cup) tandoori curry paste
  • 330g (1 1/4 cups) Greek-style natural yoghurt
  • 520g chicken thigh fillets, cut into 2cm pieces
  • Olive oil spray
  • 1 tsp cumin seeds, toasted
  • 1 small tomato, seeded, finely chopped
  • 1 Lebanese cucumber, finely chopped
  • Fresh coriander leaves, to serve
Instructions:
  • Prepare the rice as directed on the package, infusing the cooking water with turmeric.
  • In a large bowl, mix together the tandoori paste and 2 tablespoons of yogurt. Add the chicken and toss until coated. Skewer the chicken onto 8 soaked bamboo skewers.
  • Preheat a barbecue grill or chargrill to medium heat. Coat the chicken with oil and grill, flipping occasionally, for 8-10 minutes or until it reaches your preferred doneness.
  • In a bowl, mix together cumin, tomato, cucumber, and the rest of the yogurt. Divide the rice and chicken skewers onto serving plates. Garnish with coriander and serve with the raita.

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