Tandoori Chicken Tenders With Spinach Raita

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/2 cup plain yogurt
• 3/4 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons minced ginger
• 1 -1 1/2 lb chicken tenders (about 8 pieces)
• 3 tablespoons vegetable oil
• 1 -1 1/2 cup panko breadcrumbs
• 1 1/2 cups plain yogurt
• 1/4 teaspoon salt
• 1 teaspoon ground cumin
• 1 tablespoon vegetable oil
• black pepper (to season)
• 6 ounces baby spinach leaves
• 1/4 cup lightly packed cilantro
• 1/4 cup lightly packed mint leaf

Recipe

• 1 in a small bowl, mix yogurt, salt, cumin, coriander, turmeric, garam masala, cayenne, garlic and ginger.
• 2 put tenders in a resealable ziplock plastic bag and add the yogurt mixture to the bag. toss to coat the chicken.
• 3 seal bag, squeezing out excess air and marinate, refrigerated, at least 20 minutes and up to overnight.
• 4 when ready to cook chicken, remove tenders from marinade. pour panko on to a plate and press tenders into panko, turning, until well coated.
• 5 heat oil in large skillet until shimmering. cook tenders, in batches if needed to avoid crowding, 3 to 4 minutes per side (or to 165 degrees). add additional oil to pan as needed. transfer tenders to a serving plate. serve with spinach raita and naan bread.
• 6 to make the spinach raita: heat oil in a large non stick skillet until shimmering. add spinach and sprinkle with black pepper. stir-fry until spinach is wilted, about 3 to 5 minutes. remove spinach from pan. cool and drain, then squeeze out excess moisture. chop and set aside.
• 7 in food processor or blender, combine yogurt, cilantro, mint, salt and cumin. process until mixed. transfer to a serving bowl. stir in chopped spinach and refrigerate covered until ready to serve.