Tandoori Chicken with Cucumber Raita
51 min total24 min active8 steps
Ingredients
13 itemsFruit and vegetables
4 cloves garlic
3 cm fresh ginger
3 tbsp lemon juiceTandoori chicken and Cucumber raita
300 g cucumber
1 handful cilantroCucumber raita and Tandoori chicken
Meat and fish
800 g chicken breast
Dairy and eggs
450 g plain yogurtTandoori chicken and Cucumber raita
Spices and dried herbs
2 tsp garam masala
2 tsp ground paprika
1 tsp ground turmeric
You probably have
2 tsp saltTandoori chicken and Cucumber raita
1 tbsp + 1 tsp oilused 2 times
1 pinch ground black pepper
-
Cut the chicken
Tandoori chicken
Cut
800 g chicken breast into large chunks of about 5 cm and pat them dry with kitchen paper.Cutting board
-
Marinate the chicken
Tandoori chicken
In a large bowl, stir together
200 g plain yogurt, 2 tsp garam masala, 2 tsp ground paprika, 1 tsp ground turmeric, 4 cloves garlic, 3 cm fresh ginger, 2 tbsp lemon juice, 1½ tsp salt and 1 tbsp oil. Add the chicken and turn until every piece is well coated. Leave at room temperature for 20 minutes, or covered in the fridge for up to a day.Large bowl
Done when Every piece is well coated
-
Grate and squeeze cucumber
Cucumber raita
Grate
300 g cucumber on the coarse side of a box grater, put it in a clean tea towel and squeeze out as much liquid as you can.Grater
Done when No more liquid drips out
-
Preheat the air fryer
Tandoori chicken
Preheat the air fryer to 200 °C.
Air fryer, 200 °C
Done when Air fryer is at temperature
-
Mix the raita
Cucumber raita
In a bowl, mix the cucumber with
250 g plain yogurt, ½ tsp salt, 1 tbsp lemon juice, 1 handful cilantro and 1 pinch ground black pepper. Taste and add more salt if needed. Chill until serving.Bowl
Done when Thick and cold
- Heat on · 21 min to the table
-
Air fry the chicken
Tandoori chicken
Lightly oil the basket with
1 tsp oil (for the basket). Lift the chicken out of the marinade, letting the excess drip off, and lay the pieces in a single layer with space between them, in 2 batches if needed. Air fry for 12 to 15 minutes, turning halfway.Air fryer, 200 °C
Done when Edges charred in spots and a thick piece is white through or reads 74 °C
-
Rest the chicken
Tandoori chicken
Rest the chicken for 3 minutes so the juices settle.
Done when Juices have settled
-
Serve
Tandoori chicken
Pile the chicken on a platter, scatter with
cilantro (for garnish), and serve with the cold raita on the side.Serving dish
your workstands on its ownwaits to be used
- 1 Cut the chicken 5 min prep
- 2 Marinate the chicken 5 min + 20 prep
- 3 Grate and squeeze cucumber 4 min prep
- 5 Mix the raita 3 min + 15 prep
- 6 Air fry the chicken 4 min + 12 cook
- 7 Rest the chicken 3 min cook
- 8 Serve 2 min Tandoori chicken + Cucumber raita serve
Down the map is time. A zigzag cuts a long wait short and says how long it is.
The river fills as you tick off steps. Tap a step for all of it.
Key
What is done to it first
- cut: chopped, sliced, diced, in pieces, in strips, shredded, in wedges, in rings, halved, torn
- grated, zested
- juiced
- pressed or crushed: crushed, mashed, puréed
- cleaned: peeled, cored, trimmed, rinsed and drained
- temperature and texture: softened, melted, chilled, thawed, lukewarm
- prepared before: toasted, beaten, whipped, soaked, sifted
- mixed together in a bowl first
Heat and time
- low heat
- medium heat
- high heat
- 30 stands on its own, in minutes
- start early: it stands a long time
The drawing
- 7 the step's number, the same as in the list
- how the food flows; the thick one is the main line
- + from 9 also uses what step 9 made
800 g
200 g
2 tsp
2 tsp
1 tsp
4 cloves
3 cm
2 tbsp
1½ tsp
1 tbsp
300 g
250 g
½ tsp
1 tbsp
1 handful
1 pinch
1 tsp