Tandoori chicken with cucumber raita
Spicy tandoori chicken with fresh cucumber raita, ideal low-carb dish for Phase 1.
Tandoori chicken with cucumber raita is a lunch that combines colour and freshness. Juicy chicken thigh gets a deep, spiced tandoori marinade and cooks in the oven until tender and fragrant. Alongside it, a cool raita of low-fat yoghurt, crisp cucumber and mint, which nicely balances the warm spices.
For Phase 1 this is an ideal choice because the plate is mainly about protein and very few carbohydrates. The chicken thigh gives well over forty grams of protein and keeps you satisfied into the afternoon, whilst the yoghurt raita provides creaminess without a heavy contribution to your carbohydrates. So this tandoori chicken remains a light but nourishing part of a high-protein diet.
Nice with a fresh salad of leafy greens and tomato, or a few strips of grilled pepper for extra colour and crispness alongside the chicken.
Zo maak je het
- Preheat the oven to 200 degrees.
- Mix the marinade of yoghurt, tandoori spices, garlic and paprika powder and coat the chicken in it.
- Place the chicken on a baking tray lined with baking paper and cook for fifteen to eighteen minutes until done.
- For the raita, stir the yoghurt with cucumber, mint, salt and pepper.
- Serve the tandoori chicken with the raita alongside.
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