Tandoori chicken and apple raita is the perfect weeknight chicken dish that’s bursting with classic flavors!
Beer
There are a few different ways you could go when pairing this tandoori chicken with a beer. My first thought was to pair it with an IPA or a pale ale, and I was not wrong. The hoppiness from an IPA really compliments the spice in this dish. With that being said, I recommend going with a danky IPA and not so much a juicy IPA. A juicy IPA will overwhelm this dish, but your traditional west coast IPA will pair perfectly. Don’t go crazy though. A double, triple, or quad IPA will also overwhelm this dish. Keep it simple. It will be worth it. In addition to an IPA, I also think a good old amber ale also goes well with this dish. It’s just light enough to not overpower the spices in this tandoori chicken, but holds its own at the same time.
PSA: Don’t worry. I am not drinking beer during this pregnancy. :) My tried and true taste tester, Zach, has been willing to step up to the challenge.
Tandoori Chicken with Apple Raita
The Chicken
It might be the fact that I’m halfway through this pregnancy, but the cravings are hitting me dead on. What’s strange is that I have had absolutely no food aversions since the first trimester. I want all food, and I do not discriminate. More than anything though, I have been craving Indian flavors. I want spice and sauciness, and that is just what this recipe delivers. This tandoori chicken is going to quickly become a staple in our house, and I’m not sad about it. It has everything you want in an Indian dish and more.
Are you looking for more great chicken recipes on Cooking and Beer? Well, we have a ton of them! Check out some of my favorite chicken recipes!
Tandoori Chicken with Apple Raita
Servings:
4 servingsNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- 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.
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