Tandoori Yogurt Chicken Thighs with Cucumber Herb Salad

• 6 bone-in chicken thighs
• 1 cup plain yogurt
• 2 tbsp tandoori masala
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 cucumber, diced
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Steps

1. 1 In a bowl, combine yogurt, tandoori masala, cumin, paprika, and cayenne pepper. Add chicken thighs and marinate for at least 1 hour.
2. 2 Preheat grill to medium-high heat.
3. 3 Grill chicken thighs for about 25 minutes, turning occasionally, until fully cooked.
4. 4 For the salad, mix cucumber, cilantro, mint, lemon juice, garlic, salt, and pepper in a bowl. Drizzle with olive oil.
5. 5 Serve chicken thighs with a generous scoop of cucumber herb salad on the side.

Equipment

• Grill
• Baking sheet (optional)

Variations

• Substitute chicken thighs with chicken breasts for a leaner option.
• Add diced tomatoes to the salad for extra texture.

Substitutions

• If tandoori masala isn't available, use a mix of garam masala, turmeric, and chili powder.
• Greek yogurt can be used as a substitute for plain yogurt.

Pairings

• Basmati rice
• Naan bread
• Mint chutney

Nutrition

Tips

• For extra flavor, marinate the chicken overnight.
• If grilling isn't an option, bake the chicken in a preheated 400°F oven for 30-35 minutes.

Storage

Store chicken and salad separately in airtight containers in the fridge for up to 3 days. Reheat chicken in the oven at 350°F.

Freezing: Chicken can be frozen for up to 3 months. Thaw in the fridge and reheat gently.

Serving Suggestions

• Serve with warm naan bread and a side of basmati rice.
• Pair with a cooling raita for extra refreshment.

FAQ