Tandoori Chicken with Cucumber Raita, Carrot Salad, and Chapati

Step 1: First Chicken Marinade

In a bowl, combine ginger, garlic, lemon juice, and salt. Apply this mixture to the chicken legs and let it marinate for at least 15 minutes.

• 1 inch ginger (grated)
• 4 cloves garlic (minced)
• 1 lemon (juiced)
• 1/2 teaspoon salt
• 1.5 pounds chicken legs (skinless)

Step 2: Second Chicken Marinade

In a separate bowl, whisk together yogurt, milk, garam masala, turmeric powder, red chili powder, cumin powder, coriander powder, black pepper, cayenne pepper (optional), and asafetida. Add the marinated chicken from step 1 and coat well. Cover and refrigerate for at least 4 hours, or preferably overnight.

• 1 cup plain yogurt (full fat)
• 1/2 cup milk (any kind)
• 2 teaspoons garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 teaspoon asafetida (hing)
• Marinated chicken from step 1

Step 3: Cook the Chicken

Preheat your oven to 400°F (200°C). Place the marinated chicken on a baking sheet lined with parchment paper. Bake for 30-40 minutes, or until the chicken is cooked through and the juices run clear. You can also grill the chicken over medium heat, turning occasionally, until cooked through.

• Marinated chicken from step 2

Step 4: Prepare Cucumber Raita

In a bowl, combine grated cucumber, yogurt, roasted cumin seeds, chopped cilantro, chopped green chilies, and salt. Mix well and refrigerate until ready to serve.

• 1 cucumber (peeled, seeded, and grated)
• 1/2 cup plain yogurt (from step 2)
• 1/2 teaspoon roasted cumin seeds
• 1/2 bunch cilantro (chopped)
• 2 green chilies (finely chopped)
• 1/4 teaspoon salt

Step 5: Prepare Carrot Salad

In a bowl, combine grated carrots, thinly sliced red onion, lime juice, chopped cilantro, and a pinch of salt and pepper. Mix well.

• 2 carrots (grated)
• 1/2 red onion (thinly sliced)
• 1 lime (juiced)
• 1/2 bunch cilantro (chopped)
• salt (to taste)
• black pepper (to taste)

Step 6: Make Chapati Dough

In a large bowl, combine whole wheat flour, sugar, baking powder, and olive oil. Gradually add warm water, kneading until a soft, pliable dough forms. Cover the dough and let it rest for at least 30 minutes.

• 2 cups whole wheat flour
• 1 teaspoon sugar
• 1/2 teaspoon baking powder
• 2 tablespoons olive oil
• ~3/4 cup water

Step 7: Cook Chapati

Divide the chapati dough into small, equal-sized balls. Roll each ball into a thin, circular disc. Heat a flat skillet or tava over medium heat. Cook each chapati for about a minute on each side, or until small bubbles appear. Flip and cook for another minute, pressing gently around the edges with a clean cloth to help it puff up.

• Chapati dough from step 6

Step 8: Serve

Serve the tandoori chicken hot with cucumber raita, carrot salad, and warm chapati.

• Cooked Tandoori Chicken
• Cucumber Raita
• Carrot Salad
• Chapati