Indian Tandoori Chicken with Cucumber Raita and Basmati Rice 印度坦都里雞配黃瓜優格醬及香米飯

Succulent tandoori-spiced chicken breast marinated in yogurt and aromatic spices, served with cooling cucumber raita and fluffy basmati rice for a balanced, protein-rich meal.

Nutrition (per serving)

Ingredients

• 220g chicken breast
• 150g plain yogurt
• 1 tbsp tandoori spice mix
• 1 tbsp lemon juice
• 1 tsp ginger-garlic paste
• 0.5 tsp salt
• 150g basmati rice, cooked
• 1 cup cucumber, diced
• 0.5 cup tomato, diced
• 0.25 cup red onion, minced
• 100g plain Greek yogurt
• 0.5 tsp cumin seeds
• 1 tbsp fresh cilantro, chopped
• 0.25 tsp black salt

Steps

1. Combine yogurt, tandoori spice mix, lemon juice, ginger-garlic paste, and salt in a bowl. Add chicken breast and coat thoroughly. Marinate for at least 30 minutes in the refrigerator.
2. Preheat oven to 200°C (390°F) or prepare a tandoor/grill to medium-high heat.
3. Place marinated chicken on a baking tray or skewers and cook for 18-20 minutes until internal temperature reaches 75°C, turning halfway through.
4. While chicken cooks, toast cumin seeds in a dry pan until fragrant, then set aside.
5. Prepare raita by mixing cucumber, tomato, red onion, Greek yogurt, black salt, cilantro, and toasted cumin seeds in a bowl. Chill until serving.
6. Serve tandoori chicken alongside warm basmati rice and cucumber raita on the side.

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