Lunch

Tandoori Chicken Breast with Charred Tomato Raita

Name: Tandoori Chicken Breast with Charred Tomato Raita
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 2 servings
Ingredients: 2 bone-in, skin-on chicken breasts (about 10 oz each); ½ cup full-fat Greek yogurt; 2 tbsp ginger-garlic paste; 2 tbsp roasted gram flour (besan); 1½ tsp Kashmiri chili powder; 1 tsp ground coriander; ½ tsp ground cumin; ¼ tsp turmeric; juice of ½ lemon; fine sea salt; 1 tbsp ghee; 1 tbsp oil; 1 cup jasmine rice, cooked; For the raita: 1 medium tomato, halved; ¾ cup full-fat Greek yogurt; ½ tsp cumin seeds, toasted; 2 tbsp fresh cilantro, chopped; 1 small red onion, sliced paper-thin; ¼ tsp Kashmiri chili powder; fine sea salt to taste

A whole bone-in chicken breast marinated in tandoori spices—ginger, garlic, and roasted gram flour—then seared in a cast-iron skillet until the exterior is blistered and blackened, the meat below impossibly tender. Served over jasmine rice and dressed with a charred-tomato raita, bright cilantro, and burnished onions.

774calper serving 65gprotein 39gcarbs 37gfat 25min prep 45min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this