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Tandoori chicken with raita


  • 4 bone-in chicken breasts
  • 1/2 cup plain yogurt
  • Juice of 1 lime
  • 1 tablespoon garam masala
  • 4 cloves garlic, finely grated
  • 1 tablespoon dry ginger
  • 1/2 tablespoon Kashmiri chilli powder
  • 1/2 teaspoon ground nutmeg
  • 1/2 tablespoon dried fenugreek leaves (kasoori methi)
  • 1 tablespoon kosher salt
  • 1/4 teaspoon powdered red food colour (optional)


  1. To create marinade, add all ingredients except chicken in a bowl, and stir until combined.
  2. Make deep slashes in chicken and pour marinade over top. Gently massage the chicken and ensure all sides are coated.
  3. Marinade in the fridge for up to 24 hours to allow flavours to penetrate.
  4. Place chicken on a baking tray, and convection bake at 450 degrees F for 35-40 minutes, or until cooked through to the middle and slightly charred on the outside.
  5. Serve with hot naan, and tandoori sauce (raita) to serve. Enjoy!

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