Tandoori Chicken With Mint Yogurt Sauce Recipe

Indian cuisine · 923 calories

About this recipe

A classic North Indian dish featuring juicy, spice-marinated chicken cooked to perfection in a tandoori style and served with a refreshing mint yogurt sauce. This dish is rich in protein and perfectly balanced with medium spices to suit your dinner needs.

Ingredients

  • 200 ml Greek Yogurt Smoothie - Mulberry
  • - Lemon Juice
  • - Red Chilli
  • 200 ml Mustard Oil
  • 250g Coriander
  • 250g Green Chilli
  • 500g Cucumber
  • 500 g Chicken Whole
  • - Garlic Paste
  • 300 g Ginger Paste
  • 100 g Coriander Powder
  • 50 g Cumin Powder
  • 20 g Turmeric Powder
  • 100g Garam Masala
  • 10G Salt
  • - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
  • 200 g Black Salt

Instructions

  1. Step 1: In a large mixing bowl, combine Greek yogurt, lemon juice, garlic paste, ginger paste, coriander powder, cumin powder, red chili powder, turmeric powder, garam masala, salt, and mustard oil. Mix well to form a smooth marinade.
  2. Step 2: Make 2-3 deep slits into each chicken drumstick. Add the chicken to the marinade, ensuring each piece is fully coated. Cover the bowl with cling film and refrigerate for 20 minutes to allow the flavors to infuse.
  3. Step 3: Preheat your oven to 200°C (392°F). Line a baking tray with aluminum foil and grease it lightly with mustard oil to prevent sticking.
  4. Step 4: Arrange the marinated chicken drumsticks on the prepared tray. Bake in the preheated oven for 25 minutes, turning the pieces halfway through for even cooking. Use a meat thermometer to ensure the internal temperature reaches 75°C (167°F).
  5. Step 5: While the chicken is cooking, prepare the mint yogurt sauce by blending mint leaves, coriander leaves, green chili, cucumber, a pinch of black salt, and 50g of Greek yogurt until smooth. Transfer to a serving bowl and refrigerate until ready to serve.
  6. Step 6: Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes. Serve the chicken hot with the chilled mint yogurt sauce on the side.
  7. Step 7: Garnish with additional fresh mint leaves and lemon wedges for an extra burst of flavor.