• For the Cucumber, Mint, and Basil Raita: Combine the yogurt, cucumber, basil, mint, cilantro, honey, cumin, garlic, and salt in a food processor and pulse just enough to break down the cucumber and herbs slightly (the raita should still have texture). Do not over mix, or the raita will become too runny. Refrigerate for at least 20 minutes to allow the flavors to come together and for the raita to firm and settle.

For the Tandoori Chicken:

• In a small pan over medium-low heat, combine the paprika, garam masala, cumin, coriander, turmeric, cinnamon, and cayenne pepper. Cook, frequently stirring, for about 2 minutes, until spices are fragrant.
• Add the spices to a food processor, along with the ginger, garlic, onion powder, Greek yogurt, lime, zest and juice, oil, and salt; process until smooth.
• With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart. Place the chicken in a large ziplock bag and pour the marinade over the chicken. Seal and toss to coat evenly, cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, tossing occasionally.
• Preheat the oven to 450 °F. Line a baking sheet with heavy-duty aluminum foil (for easy clean-up) and set an oven-proof rack over the top. Spray the rack with nonstick cooking spray or grease with canola oil.
• Arrange the chicken on the rack, leaving a bit of space between the pieces. Spoon any marinade left evenly over the drumsticks. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through.
• Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over. Serve the Tandoori Chicken with rice, salad, naan bread, and raita on the side for a delicious Indian feast. Enjoy our Tandoori Chicken.