Steps

1. Prepare a bowl or tray, then peel and grate 5g garlic and 5g ginger.
   🕒 03:49
2. Cut 1 piece (320g) chicken thigh into 3-4 large pieces. [Pro Tip!] Cutting into pieces larger than bite-sized will result in a more delicious finish.
   🕒 04:13
3. For 1 piece (320g) chicken breast, make slight incisions in the thicker parts, then pound with a rolling pin or similar until flattened to 1-1.5cm thickness.
   🕒 04:58
4. Cut the flattened chicken breast into 4 equal pieces.
   🕒 05:44
5. Pierce the cut chicken thigh and breast several times with a fork. [Pro Tip!] Piercing allows the flavor to penetrate more easily and increases tenderness.
   🕒 06:09
6. Place 3-4 tbsp yogurt in a microwave-safe container and heat in a 600W microwave for 40-50 seconds to remove moisture. [Pro Tip!] Heating in the microwave makes it like strained yogurt, resulting in a rich and non-watery finish.
   🕒 06:46
7. To the strained yogurt, add grated 5g garlic, 5g ginger, 1 tsp lemon juice, 4 tsp curry powder, 1/2 tsp sugar, 6 dashes MSG(Ajinomoto) (MSG), and 1/2 tsp salt, then mix well.
   🕒 08:49
8. Place the chicken into the prepared marinade, rub well with your hands, then marinate at room temperature for 30 minutes.
   🕒 07:57
9. Heat 2 tsp oil in a frying pan, then place the marinated chicken skin-side down and cook.
10. Once both sides are browned, add and melt 10g butter, coating the chicken as you cook it through.
11. Finely chop 1 cucumber.
12. In a bowl, combine 150g yogurt, chopped cucumber, 2/3 tsp consommé, 1/4 tsp curry powder, 1 pinch salt, and 2.5g grated garlic, then mix well to make the raita.
13. Plate the cooked Tandoori Chicken and serve with the raita.
14. Sprinkle the raita with paprika powder to taste and drizzle with olive oil to taste.