Tandoori Grilled Chicken with Garlic Naan and Cucumber Raita

Ingredients:

  • Chicken drumsticks: 4

  • Yogurt: 200 g

  • Lemon juice: 2 tbsp

  • Garlic (minced): 4 cloves

  • Ginger (grated): 1 tbsp

  • Ground cumin: 2 tsp

  • Ground coriander: 2 tsp

  • Ground turmeric: 1 tsp

  • Paprika: 2 tsp

  • Garam masala: 1 tsp

  • Salt: 1 tsp

  • Red chili powder: 1 tsp

  • Vegetable oil: 2 tbsp

  • Cucumber (grated): 1

  • Fresh mint (chopped): 2 tbsp

  • Ground cumin: 1 tsp

  • Salt: To taste

  • Black pepper: To taste

  • Yogurt: 200 g

  • Premade garlic naan: 4 pieces

Instructions:

  1. Prepare the Marinade: In a large bowl, combine yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, ground turmeric, paprika, garam masala, salt, red chili powder, and vegetable oil. Mix well.

  2. Marinate the Chicken: Make shallow cuts on the chicken drumsticks to help the marinade penetrate. Add the drumsticks to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours, preferably overnight.

  3. Grill the Chicken: Preheat the grill to medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for 20-25 minutes, turning occasionally, until the chicken is cooked through and has a nice char.

  4. Prepare the Cucumber: Grate the cucumber and squeeze out excess water using a kitchen towel or cheesecloth.

  5. Mix the Raita: In a bowl, combine the grated cucumber, yogurt, chopped mint, ground cumin, salt, and black pepper. Mix well.

  6. Chill: Refrigerate the raita for at least 30 minutes before serving to let the flavors meld.

  7. Reheat the Naan: Preheat the oven to 180°C (350°F). Place the premade garlic naan on a baking sheet and reheat in the oven for 5-7 minutes, or until warm.