Spiced Tandoori Chicken (Print Version)

# Ingredients:

→ Chicken Preparation

01 - 8 skinless, boneless chicken thighs (roughly 2 pounds), chopped into chunks about 1-2 inches

→ Tandoori Marinade

02 - 1/2 cup plain Greek yogurt
03 - 1 tablespoon finely grated fresh ginger
04 - 1 large garlic clove, diced small
05 - 2 teaspoons garam masala spice mix
06 - 1 teaspoon ground cumin powder
07 - 1 teaspoon finely ground coriander
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon cayenne pepper (adjust to your heat preference)
10 - 1/2 teaspoon ground cardamom
11 - 1 teaspoon turmeric powder
12 - 1 teaspoon regular salt
13 - 1 tablespoon tomato puree
14 - 2 tablespoons olive oil
15 - 2 tablespoons freshly squeezed lemon juice

→ Cucumber Yogurt Sauce

16 - 3/4 cup plain Greek yogurt
17 - 1/4 cup cucumber, grated and patted dry with a paper towel to remove moisture
18 - 1 teaspoon ground cumin spice
19 - 2 tablespoons chopped fresh cilantro leaves
20 - Salt to taste (just a pinch)

→ For Plating

21 - Chopped fresh cilantro for a garnish
22 - Lemon wedges for squeezing

# Instructions:

01 - Combine everything for the marinade—Greek yogurt, ginger, garlic, garam masala, coriander, cumin, cayenne, paprika, turmeric, cardamom, salt, tomato paste, olive oil, and lemon juice—in a bowl. Keep stirring until it turns into a nice, smooth mixture.
02 - Chop the thighs into bite-size pieces, about 1-2 inches big. Toss the chicken into the marinade and mix well till every piece is coated evenly. Cover with plastic wrap or use a ziplock bag, then pop it in the fridge for at least 2 hours—overnight if you can wait—so the flavors sink in.
03 - Got wooden skewers? Let them soak in water for 30 minutes so they don’t burn. Then, heat your oven to 450°F (230°C). Line a baking tray with parchment or foil, and add a little oil or non-stick spray on top.
04 - Skewer the chicken chunks, leaving a small gap between them so they cook evenly. Don’t overcrowd. Place the skewers on the lined tray and let extra marinade drip over the chicken.
05 - Slide the tray with skewers into the hot oven. Bake the chicken for about 15 minutes, checking that it's cooked but still juicy.
06 - Turn the broiler to high and finish the skewers under it for 4-5 minutes. Keep an eye on them so they don’t burn, but char the edges just enough to get that tandoor-style look. Rotate if needed for even charring.
07 - While the chicken’s cooking, whip up the raita. Combine yogurt, grated cucumber (make sure it’s mostly dry), cumin, cilantro, and a tiny bit of salt in a bowl. Stir well and keep chilled for at least 30 minutes before serving for better flavor.
08 - When the skewers come out, rest them a couple of minutes. Sprinkle cilantro over the top and serve with chilled raita, lemon wedges, and maybe rice or naan for a full meal.

# Notes:

01 - The longer you let the chicken marinate, the juicier and tastier it’ll turn out—even 24 hours works great.
02 - Broiling gives the edges that smoky, slightly crisp taste. Watch closely so it doesn’t go from charred to burnt!
03 - Pair this with a creamy yogurt raita to cool down the heat and balance the bold spices.

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