Tandoori Chicken with Herb Raita

Tandoori Chicken is a quintessential Indian barbecue recipe. Tandoor is a vertical clay oven in which meat, vegetables, and bread are cooked. Our spicy barbecue marinade (KANDOO) is perfect for your cookout parties. We have done the work, so you lather up our marinade on your meat or vegetables and grill. 

Serves: 3-4


For the Marinade:

8 boneless skinless chicken thighs, each cut in 4 pieces

2 Tablespoons good quality olive oil

1/2 cup Rupen's spicy barbecue marinade (KANDOO)


For the Herb Raita:

2 cups Greek yogurt

1/4 cup chopped cilantro

1/4 cup chopped mint leaves

1/4 cup chopped dill

2 cups chopped seedless cucumber 

2 Tablespoons freshly squeezed lemon juice

Salt to taste



Add the chicken pieces, olive oil, and marinade to a large mixing bowl. Using your hands, massage the ingredients onto the chicken pieces. Cover and refrigerate for 8 hours (up to 2 days).

Skewer on six mini-skewers and grill according to the manufacturer's instructions. 

For the Herb Raita, mix all the ingredients in a medium-size mixing bowl and season with salt. Refrigerate and serve cold.

NOTE: We served our chicken and raita on a bed of arugula along with chopped mangoes.

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