Tandoori-Style Chicken & Rice with Summer Squash & Raita

Tandoori-Style Chicken & Rice

with Summer Squash & Raita

35 MIN
2 Servings
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From the Test Kitchen

This recipe recreates the flavors of tandoori chicken—an Indian classic of yogurt- and spice-marinated chicken traditionally baked in a tandoor, or clay oven. After coating our chicken with yogurt and spices including turmeric and garam masala (itself a blend of warming spices), we're roasting it to lock in moisture and achieve crispy skin. Our sides of raita (a cooling cucumber and yogurt sauce) and rice tossed with sautéed summer squash complete the meal on a seasonal note. (You may receive green zucchini, grey zucchini, or yellow squash.)

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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
ingredients
Tandoori-Style Chicken & Rice with Summer Squash & Raita
Title
time-saving
tips & techniques
Persian Cucumber
Long Grain White Rice
Greek Yogurt
Zucchini
Lemon
Mint
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Grate the cucumber on the large side of a box grater. Halve the squash lengthwise, then thinly slice crosswise. Quarter and deseed the lemon.

Coat & roast the chicken:
2 Coat & roast the chicken:

Line a sheet pan with aluminum foil. In a large bowl, combine the spice blend and half the yogurt; season with salt and pepper. Pat the chicken dry with paper towels, season with salt and pepper on both sides. Transfer to the bowl of yogurt-spice blend mixture. Turn to thoroughly coat. Place the coated chicken on the prepared sheet pan, skin side up. Roast 18 to 20 minutes, or until browned and cooked through. Remove from the oven.

Cook the rice:
3 Cook the rice:

While the chicken roasts, in a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

Make the raita:
4 Make the raita:

While the rice cooks, in a bowl, combine the cucumber, remaining yogurt, and the juice of 1 lemon wedge; season with salt and pepper to taste.

Cook the squash:
5 Cook the squash:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the squash and season with salt and pepper. Cook, stirring occasionally, 7 to 8 minutes, or until lightly browned and softened. Turn off the heat and stir in the juice of 1 lemon wedge. Season with salt and pepper to taste.

Finish the rice & plate your dish:
6 Finish the rice & plate your dish:

Pick the mint leaves off the stems, discard the stems and tear the leaves. To the pot of cooked rice, add the cooked squash and mint. Stir to combine. Divide the finished rice and roasted chicken between 2 dishes. Serve with the raita and remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

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Tandoori-Style Chicken & Rice

Prepare the ingredients:
How To: Quarter and Deseed a Lemon
How To: Hold a Chef's Knife
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Grate the cucumber on the large side of a box grater. Halve the squash lengthwise, then thinly slice crosswise. Quarter and deseed the lemon.

2 Coat & roast the chicken:

Line a sheet pan with aluminum foil. In a large bowl, combine the spice blend and half the yogurt; season with salt and pepper. Pat the chicken dry with paper towels, season with salt and pepper on both sides. Transfer to the bowl of yogurt-spice blend mixture. Turn to thoroughly coat. Place the coated chicken on the prepared sheet pan, skin side up. Roast 18 to 20 minutes, or until browned and cooked through. Remove from the oven.

Coat & roast the chicken:
Cook the rice:
3 Cook the rice:

While the chicken roasts, in a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

4 Make the raita:

While the rice cooks, in a bowl, combine the cucumber, remaining yogurt, and the juice of 1 lemon wedge; season with salt and pepper to taste.

Make the raita:
Cook the squash:
5 Cook the squash:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the squash and season with salt and pepper. Cook, stirring occasionally, 7 to 8 minutes, or until lightly browned and softened. Turn off the heat and stir in the juice of 1 lemon wedge. Season with salt and pepper to taste.

6 Finish the rice & plate your dish:

Pick the mint leaves off the stems, discard the stems and tear the leaves. To the pot of cooked rice, add the cooked squash and mint. Stir to combine. Divide the finished rice and roasted chicken between 2 dishes. Serve with the raita and remaining lemon wedges on the side. Enjoy!

Finish the rice & plate your dish:
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