Tandoori Chicken with Raita using a Magefesa
(4.8)
Preparation time
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Difficulty
Tandoori chicken with raita sauce is a culinary journey that transports your taste buds straight to the vibrant streets of India. This dish combines succulent chicken thighs marinated in a symphony of tandoori spices, yogurt, and a splash of lime, allowing flavors to tango in every bite. As the chicken roasts in the oven, it transforms into a fragrant masterpiece, while the cooling raita, made with mint, yogurt, and a hint of cumin, serves as the perfect counterpoint to the spices. Fun fact: Tandoori cooking is believed to have originated with the ancient practice of cooking in clay ovens, known as tandoors, which adds a unique smoky flavor that modern ovens can only dream of replicating. So, roll up your sleeves and get ready for a flavor explosion that will have you saying 'Namaste' to your taste buds!
Ingredients
- 800 g Chicken
- 2 Tablespoon(s) Tandoori spice
- 60 g Lemon
- 2 Pinch(es) Salt
- 2 Pinch(es) Pepper
- 15 g Olive oil
- 150 g Cucumber
- 200 g Natural yogurt
- 10 g Mint
Steps
Tandoori Marinade
- Cut in pieces, and add 800 g of chicken in a bowl.
- Add 2 tablespoon(s) of tandoori spice, 30 g of lemon, 1 pinch(es) of salt, 1 pinch(es) of pepper, 15 g of olive oil in the bowl.
- Mix manual: 1:00min / 0°C / Speed 3.
- Setaside the preparation content in a fridge cover with plastic wrap during 2h .
Raita Sauce
- Cut in pieces, and add 150 g of cucumber in the food processor bowl.
- Mix chop: 3sec / 0°C / Speed 5.
- Add 200 g of natural yogurt in the food processor bowl.
- Chop, and add 10 g of mint in the food processor bowl.
- Add 30 g of lemon, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 3.
- Transfer the content of the food processor bowl in the bowl.
- Setaside the preparation content in the fridge.
Cooking
- Preheat the oven at 200°C.
- Transfer the content of the bowl on a baking tray.
- Cook in the oven at 200°C.
- Thinly slice red onions and green peppers for garnish.
Serving
- Let the chicken rest for a few minutes.
- Serve Hot.
- Garnish with sliced red onions and green peppers.
- Serve Cold.
- Accompany with the chilled Raita Sauce on the side.
