Narrated Food
Tandoori Chicken, Basmati & Cucumber Raita
Spiced yogurt-marinated chicken with fluffy basmati and a cool mint-cucumber raita.
Method
- 1Mix tandoori paste/spice with 2 tbsp yogurt; coat chicken and leave 5 min (or overnight).
- 2Grill, bake at 220°C / 425°F for 18–20 min, or pan-cook until cooked through.
- 3Cook basmati rice according to packet instructions.
- 4Squeeze excess water from grated cucumber; mix with remaining yogurt, mint, lemon juice, and salt.
- 5Slice chicken and serve with rice and raita.
Why it might be useful today
A practical protein anchor when the day needs something more substantial.
Chicken breast is a lean, high-protein option; yogurt adds a little calcium and probiotics. Spices make this feel restaurant-quality without much effort.
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