Tandoori Chicken with Sweet Carrot Yoghurt
Elevate your dinner table with this flavorful Tandoori Chicken with Sweet Carrot Yogurt, a fusion of bold spices and refreshing sweetness. Juicy, bone-in chicken thighs are marinated in a spiced yogurt blend featuring garam masala, cumin, and paprika for maximum flavor, then oven-baked to perfection with a hint of charred smokiness. Complementing the succulent chicken is a creamy carrot yogurt sauce, crafted with grated carrot, honey, and fresh mint for a subtly sweet and refreshing accompaniment. Perfect for weeknight dinners or casual entertaining, this dish combines the vibrant flavors of Indian cuisine with a modern twist. Serve it with naan or rice for a meal that’s as aromatic as it is satisfying.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs, bone-in and skinless
- 1 cup Greek yogurt
- 1 tablespoon Ginger, grated
- 1 tablespoon Garlic, minced
- 1 teaspoon Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper (optional for extra heat)
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 medium Carrot, grated
- 1 tablespoon Honey
- 2 tablespoons Mint leaves, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Clean and pat dry the chicken thighs. Use a sharp knife to create 2-3 slits on each thigh for the marinade to penetrate.
In a large bowl, mix Greek yogurt, ginger, garlic, garam masala, ground cumin, paprika, cayenne pepper (if using), turmeric, lemon juice, olive oil, salt, and black pepper. Stir until it forms a smooth marinade.
Coat the chicken thighs thoroughly with the marinade, ensuring the slits are filled. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the chicken thighs on the wire rack, allowing the air to circulate for even cooking.
Bake the chicken for 25-30 minutes, turning once halfway through. For a charred finish, broil on high for an additional 3-4 minutes, keeping a close eye to prevent burning.
While the chicken cooks, prepare the sweet carrot yogurt. In a small bowl, combine grated carrot, Greek yogurt, honey, and chopped mint leaves. Mix well and refrigerate until ready to serve.
Once the chicken is cooked through and slightly charred, remove it from the oven and let it rest for 5 minutes.
Serve the hot Tandoori chicken with a dollop of the sweet carrot yogurt on the side.
Nutrition Facts
Calories |
1398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2825 mg | 123% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 28.4 g | ||
| Protein | 122.9 g | 246% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 313 mg | 24% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1710 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
