Buttermilk Chicken Roasted Tandoori Chicken and Raita
This recipe is inspired by our love for this South Asian staple and our even deeper love for make-ahead, weeknight dinners. Blah blah blah
August 12, 2022
Ingredients
Tandoori Chicken

2

1

2-3

½

2

2

2

½

½

½

1

½

1

2

1

1

lbs chicken quarters, patted dry

tsp garam masala

Kashmiri red chili power, to taste

smoked or regular paprika

ground coriander

ground cumin

ground turmeric

fenugreek leaves (optional)

tbsp garlic paste

ginger paste

cup buttermilk

kosher salt

ground black pepper

lemon, juiced, about 3 Tbsp.

canola oil (or any neutral oil)

medium red onion, sliced

lemon, cut into wedges

Cilantro, roughly chopped

Raita

¼

¼

¼

¼

cup buttermilk

tsp chaat masala or ground cumin

cup grated cucumber

cup cilantro, roughly chopped

tsp kosher salt

Fresh black pepper, to taste

Preparation
Step 1

Toast the spices in a dry pan over medium-low heat for 3 minutes, or until fragrant. Set aside.

Step 2

In a large bowl or resealable bag, combine the garlic, ginger, buttermilk, lemon juice, salt, pepper, and toasted spices. Score the chicken by cutting shallow, one-inch slices in the skin, then add the chicken pieces and mix ensuring each piece of chicken is well coated in the marinade. Marinate for 2-6 hours in the fridge.

Step 3

Preheat the oven to 425℉ and line a sheet pan with foil. Transfer the marinated chicken to the prepared sheet pan and drizzle over the oil. Bake for 25-35 minutes, or until nicely charred and a digital thermometer registers at least 165 degrees F when inserted into the thickest part of the chicken.

Step 4

Remove the chicken from the oven and let it rest for 5-10 minutes before serving to retain the juices.

Step 5

While the chicken rests, prepare the raita by combining the buttermilk, chaat masala or cumin, cucumber, cilantro, kosher salt, and black pepper. Taste and adjust quantities to your flavor preference.

Step 6

Garnish the chicken with thinly sliced red onion, lemon wedges, and more fresh cilantro alongside warm buttery naan, basmati rice, and a generous drizzle of raita.