Gluten-Free Tandoori Chicken with Raita

Ingredients

• about 910 g Chicken Pieces
• 1 cup Yogurt
• 2 tablespoons Ginger-Garlic Paste
• 3 tablespoons Tandoori Masala
• 2 tablespoons Lemon Juice
• 1 tablespoon Vegetable Oil
• 1/2 medium Cucumber
• 1/4 cup Mint Leaves
• 1/2 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 910 g Chicken Pieces with 3/4 cup of the Yogurt, 2 tablespoons Ginger-Garlic Paste, 3 tablespoons Tandoori Masala, and 2 tablespoons Lemon Juice. Mix thoroughly to coat all chicken pieces. Cover the bowl and refrigerate for at least 2 hours, or up to 24 hours, to allow the flavors to meld.
2. 2While the chicken marinates, prepare the raita. Grate the 1/2 medium Cucumber into a medium bowl. Finely chop the 1/4 cup Mint Leaves and add them to the bowl, then add the remaining 1/4 cup of the Yogurt and 1/2 teaspoon Salt. Stir well to combine, then cover and refrigerate until ready to serve.
3. 3Before cooking, preheat your oven to about 205°C (200°C).
4. 4Lightly grease a baking sheet with the 1 tablespoon Vegetable Oil. Arrange the marinated chicken pieces in a single layer on the prepared baking sheet. Bake for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C when measured with a meat thermometer at the thickest part.
5. 5Carefully remove the baking sheet from the oven. Let the cooked chicken rest on the baking sheet for 5 minutes before serving; this allows the juices to redistribute, keeping the chicken moist.
6. 6Serve the warm Tandoori Chicken pieces immediately with the chilled Raita on the side.

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