Go Back
+ servings

Tandoori Chicken with Apple Raita

Prep Time20 mins
Cook Time20 mins
Resting Time2 hrs
Total Time2 hrs 40 mins
Servings: 4 servings


  • 1 cup plain full-fat Greek yogurt
  • 1/2 cup Tandoori paste
  • 3 garlic cloves finely minced
  • 1 tbsp grated fresh ginger
  • 1 1/2 tsp salt
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp chili powder
  • 4 large chicken thighs bone removed if you wish. I used skin-in, boneless chicken thighs.
  • Serve with: naan, rice and fresh greens

Apple Raita

  • 1 large english cucumber peeled, seeds removed, and cut into chunks
  • 1 Granny Smith apple peeled, cored, and cut into chunks
  • 1 cup plain full-fat Greek yogurt
  • 2 tbsp fresh mint chopped


  • For the chicken and in a large bowl, mix together the yogurt, tandoori paste, garlic, ginger, salt, and spices. Add the chicken thighs and toss thoroughly to coat. Cover and refrigerate for at least 2 hours or up to a day.
  • Preheat the oven to 475°F and line a large baking sheet with foil. Spray the foil lightly with a non-stick spray or brush with oil or butter. Transfer the chicken to the baking sheet, skin-side up if you are using skin-on thighs. Cook for 20 minutes for boneless chicken or 30 minutes for bone-in chicken. Check the temperature of your meat with a meat thermometer for best results and to be sure that the chicken has reached an internal temperature of at least 165°F.
  • While the chicken is baking, prepare the raita. In a medium bowl, grate the apple and cucumber chunks. I used a food processor for this, but a large grater will work just fine. Squeeze any excess liquid from the grated cucumber and apple by pressing it doesn on a fine mesh strainer. Alternatively, you can pat it down with a paper towel. Transfer the cucumber and apple back to the bowl and add the yogurt and mint. Season with salt and pepper to taste. Cover and chill until you are ready to serve.
  • Serve the chicken with the raita, naan, rice, and fresh greens.