This modern twist on a beloved Indian classic is quick, simple, and full of flavor—ready to serve in just 45 minutes. Want to take it up a notch? Marinate the chicken overnight for an extra boost of depth and richness.
1Insert the wire rack into 6. Select Phase Cook for P1 and set the oven to Roast, Super Convection, 425°F, for 15 minutes. Press Confirm for P2 and set the oven to Broil, High, for 5 minutes and press Start to preheat. Meanwhile, continue to the next step.
2Place the tandoori paste, yogurt and ½ teaspoon salt in a large bowl and stir to combine. Add the chicken and turn to coat.
Tip: Chicken can be marinated in the refrigerator overnight to enhance the flavor.
3Place the chicken evenly spaced apart in the roasting pan. Reserve the bowl.
4Place the chickpeas in the reserved bowl, add the oil and remaining ½ teaspoon salt and toss to coat. Add to the pan.
5Once preheated, place the pan in the oven and roast for 15 minutes in P1. The oven will automatically switch to P2.
6To make the raita, place the yogurt, garlic, ginger, cilantro, mint salt and lime juice in a bowl and whisk to combine.
7Finely grate the cucumber into a clean cloth in a bowl. Squeeze out and discard the excess liquid. Add to the raita and stir to combine. Set aside.
8To test if the chicken is ready, insert a meat thermometer into the thickest part, it should read a minimum of 165°F. If not, broil a little longer.
Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
9Serve the chicken with the raita, steamed basmati rice and naan bread.