Ingredients
Scale
2-3 lbs. chicken pieces
For the tandoori marinade:
- 11/2 cups Greek Yogurt
- 1/4 cooking oil
- Juice of 1 lemon
- 5 large cloves garlic, grated
- 2 teaspoons red chili powder
- Generous pinch of salt and black pepper, to taste
- 2 tablespoons Rani Chicken Tandoori Masala seasoning
For the raita:
- 3/4 cup Greek yogurt
- 1/3 cup grated cucumber
- Juice of 1/2 lemon
- 2 teaspoons olive oil
- 1/2 small red onion, minced
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 1 teaspoon Rani Vindaloo Masala spices
Instructions
- In a large bowl, combine all the ingredients for the marinade. Toss the chicken pieces into the marinade, cover, and leave in the refrigerator about at least 2 hours.
- Preheat oven to 375 degrees F.
- In a large baking pan, line the marinated chicken pieces and bake for about 35-40 minutes, or until the internal temperature meets 165 degrees F and the juices are clear.
- While the chicken is cooking, in a medium bowl, whisk together all the ingredients for the Raita (yogurt sauce). Set aside in the refrigerator until ready to serve.
- Serve with naan, fresh raita, and your favorite side dish such as a sautéed vegetable and/or coconut rice.
Notes
**Prep Time does NOT include Inactive Prep Time
- Prep Time: 15 minutes
- Cook Time: 55
- Cuisine: Indian
