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.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Clean and pat dry the chicken thighs. Use a sharp knife to create 2-3 slits on each thigh for the marinade to penetrate.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Once the chicken is cooked through and slightly charred, remove it from the oven and let it rest for 5 minutes.

Step 8

Serve the hot Tandoori chicken with a dollop of the sweet carrot yogurt on the side.

Nutrition Facts

Serving size	(828.8g)

Amount per serving	% Daily Value*
Calories	1397.7

Total Fat 74.8g	0%
Saturated Fat 17.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 384.0mg	0%
Sodium 2824.6mg	0%
Total Carbohydrate 44.9g	0%
Dietary Fiber 4.9g	0%
Total Sugars 28.4g
Protein 122.9g	0%

Vitamin D 20IU	0%
Calcium 312.8mg	0%
Iron 8.8mg	0%
Potassium 1710.1mg	0%

*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.

Source of Calories

Fat: 50.1%

Protein: 36.6%

Carbs: 13.4%