Tandoori Chicken Tenders With Spinach Raita

1. 1

   In a small bowl, mix yogurt, salt, cumin, coriander, turmeric, garam masala, cayenne, garlic and ginger.

2. 2

   Put tenders in a resealable ziplock plastic bag and add the yogurt mixture to the bag. Toss to coat the chicken.

3. 3

   Seal bag, squeezing out excess air and marinate, refrigerated, at least 20 minutes and up to overnight.

4. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

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