Tandoori Chicken Thighs with Radish and Toasted Mustard Seed Raita
- Tandoori Chicken
- ½ yellow onion, diced into large pieces
- 1 (3 inch) piece fresh ginger, diced into small pieces
- 3 cloves garlic, roughly chopped
- 1 lemon, juiced
- 8 bone-in chicken thighs, skin removed
- salt to taste
- 1 cup Greek-style yogurt
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- ½ teaspoon garam masala
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- Radish and Toasted Mustard Seed Raita
- 1 cup Greek-style yogurt
- 1 tablespoon brown or yellow mustard seeds
- 5 radishes, diced small
- 10 mint leaves, finely chopped
- 1 lime, cut into wedges
- Puree onion, ginger, garlic, and lemon juice in a food processor or blender.
- Cut three parallel slits in the surface of each chicken thigh, arrange in a baking dish and season with salt. Coat chicken thighs thoroughly in puree and set aside.
- Stir together 1 cup of yogurt, chili powder, paprika, cumin, turmeric, salt, cayenne pepper, garam masala, cinnamon, and cloves. Pour the herbed yogurt over the chicken thighs and coat well. Cover and marinate in the refrigerator, 2 hours to overnight.
- Preheat oven to 500°F (260°C). Coat a wire rack with cooking spray and set it over a baking sheet. Place the chicken on the rack, leaving some space between each thigh. Roast chicken 30 to 35 minutes, or cooked through and slightly charred.
- While the chicken is baking, prepare raita.
- Toast mustard seeds in a dry skillet, stirring or shaking the skillet constantly to prevent the seeds from burning, until they become fragrant, about 2 minutes. Transfer the mustard seeds to a small mixing bowl and allow to cool for 2 minutes.
- Add 1 cup yogurt, radish, and mint to the mustard seeds and stir until evenly blended. Season with salt and pepper.
- Serve the chicken with raita and lime wedges on the side.
Have every other spice except garam masala? Make your own garam masala blend by mixing together equal parts ground cumin, coriander, black pepper, half parts of cardamom and cinnamon, and a pinch of nutmeg.
What others are saying
Alexis Pearson says:
Amazing dish! The spice balance was perfect, texture and flavor were on point. I especially loved the Raita. I didn't change a thing.
Caro Hodgin says:
4 stars because this recipe took so much effort. really tasty, but took forever.
Laura Griffin says:
This tandoori chicken was so flavorful, all of the spices make this dish great. The yogurt coating on the chicken helps keep all the flavors inside and the meat tender and juicy. I am definitely going to make this again.
Katie Hason says:
This is one of the best homemade tandoori chicken recipes I've ever tried! The flavors were very authentic and the chicken turned out juicy and moist. I marinated the meat in the morning and cooked it in the evening, which was plenty of time. It came out just like the tandoor chicken at my favorite Indian restaurant!
Jacqulyne de Jardins says:
This seems like a ton of ingredients, but I pretty much had all of these on hand and glad to be able to use them finally. There are local grocers that have most of the spices combined into one package so you don't need to get a whole jar of each spice. I ended up using chicken tenders and opted for a plain yogurt instead of Greek yogurt. It's less tart than Greek yogurt and can take somewhat of a backseat to all of the other flavors happening in this dish. Really happy with how this turned out! The flavors just hugged me all over.