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Tandoori Chicken with Cottage Cheese Marinade
  • Prep
  • Total
  • Serving

Tandoori Chicken with Cottage Cheese Marinade

This tandoori chicken is marinated in whipped Cottage Cheese, helping tenderize the meat while delivering a rich, creamy coating that holds bold spices and builds flavour in every bite. Served with mint raita and mango lassi, it brings balance, freshness and a well-rounded plate that feels both familiar and elevated.

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Recommended Products

We recommend you use these Saputo products for this dish!

Cottage Cheese

Cottage Cheese

Cottage cheese is the perfect high-protein, low-fat, nutritious breakfast, snacking or vegetarian option on your menu.

Dairy Protein Beverages

Dairy Protein Beverages

Deliver 18 g of protein per serving for twice more protein than regular milk, and boost menu performance. This lactose-free dairy beverage is made with Canadian milk for a clean, fresh taste, contains no added sugar, and provides essential nutrients chefs can trust for high-quality recipes.

Ingredients

  • Tandoori Chicken:

    • 2 lb (900 g) Chicken Leg Quarters
    • 1 cup Cottage Cheese
    • 2 tbsp Lemon Juice
    • 2 tbsp Neutral Oil (canola, avocado)
    • 1 tbsp Ginger Paste
    • 1 tbsp Garlic Paste
    • 2 tsp Kashmiri Chili Powder (or mild paprika + chili)
    • 1½ tsp Garam Masala
    • 1 tsp Ground Cumin
    • 1 tsp Ground Coriander
    • ½ tsp Turmeric

  • Mint Raita:

    • 1 cup Whipped Cottage Cheese
    • ½ cup Fresh Mint Leaves, washed
    • 1–2 tbsp Fresh Cilantro 
    • 1 small Green Chili (optional, for heat)
    • ½ tsp roasted Cumin Powder
    • ¼ tsp Sugar
    • 1–2 tbsp Water, as needed

Directions

Tandoori Chicken

  1. Blend the Cottage Cheese until completely smooth.
  2. Use a sharp knife to make 4 (2–3 inch) deep slits across the meat side of the chicken pieces. Turn over and cut another 2–3 slits on the underside.
  3. In a bowl large enough to fit the chicken, combine all ingredients. Toss the chicken pieces to coat, making sure to get into the cuts and crevices.
  4. Marinate for at least 4 hours, ideally overnight.
  5. Remove the chicken from the marinade and place on a parchment-lined sheet pan, meat side up, in a single layer.
  6. Bake in a preheated 180°C oven for 30 minutes, flipping every 10 minutes.
  7.  Using a probe thermometer, check for an internal temperature of 74°C, ensuring to test the thickest piece and near the bone.
  8. Remove from the oven, set the oven to broil, then return the chicken and broil for 4–5 minutes until lightly charred.

Mint Raita

  1. In a blender, combine the mint leaves, cilantro, green chili, and 1–2 tablespoons of water. Blend into a smooth paste.
  2. In a dry pan, add the cumin powder and bloom briefly until fragrant.
  3. In a bowl, add the mint paste to the whipped Cottage Cheese and mix until evenly combined. Stir in the cumin and sugar. Adjust seasoning to taste.
  4. Refrigerate for 15–20 minutes before serving.

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