Oven Tandoori Chicken with Cucumber Raita

Name: Oven Tandoori Chicken with Cucumber Raita
Total time: 40 min
Yield: 1 serving
Cuisine: International
Ingredients: 200g Chicken thigh (skinless); 80g Greek yogurt (0%); 4g Tandoori masala; 6g Garlic; 6g Fresh ginger; 15ml Lemon juice; 80g Cucumber; 5g Fresh mint; 120g Basmati rice (cooked); 40g Mixed salad leaves

🆓 Free recipe💪 High Protein🌾 gluten-free

🔥

495kcal

🥩

53gprotein

🍞

47gcarbs

🥑

10gfat

40 mincook time

Ingredients (1 serving)

Chicken thigh (skinless)200g
Greek yogurt (0%)80g
🔄 Swap for: low-fat quark or skyr
Tandoori masala4g
Garlic6g
Fresh ginger6g
Lemon juice15ml
Cucumber80g
Fresh mint5g
Basmati rice (cooked)120g
Mixed salad leaves40g

Instructions

Mix 50g of the yogurt with the tandoori masala, garlic, ginger and lemon juice and coat the chicken.
Marinate for at least 30 minutes.
Roast at 220°C (425°F) for 22-25 minutes until charred and cooked through.
Stir the remaining yogurt with grated cucumber and mint for the raita.
Serve with rice and salad.

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