For the Marinade:

• 2 lbs boneless, skinless chicken breasts or thighs, cut into chunks

• 1 cup plain Greek yogurt (rich in protein and probiotics)

• 2 tablespoons fresh lemon juice (adds tang and helps tenderize the chicken)

• 2 tablespoons olive oil (for a healthy fat option)

• 3 cloves garlic, minced (adds aromatic flavor)

• 1 inch fresh ginger, grated (a powerful anti-inflammatory)

• 2 teaspoons tandoori masala (the heart of the tandoori flavor)

• 1 teaspoon ground cumin (for warmth and depth)

• 1 teaspoon ground coriander (adds citrusy and herbal notes)

• 1 teaspoon paprika (for mild sweetness and color)

• ½ teaspoon turmeric (known for its anti-inflammatory properties)

• ½ teaspoon garam masala (a spice blend that adds complexity)

• ¼ teaspoon cayenne pepper (optional, adjust to taste for heat)

• 1 teaspoon salt (for seasoning)

• ½ teaspoon black pepper (adds a mild heat)

For Serving:

• 2 cups basmati rice, cooked (a fragrant rice that pairs well with the chicken)

• 1 cucumber, sliced (adds freshness)

• 1 red onion, thinly sliced (adds crunch and flavor)

• 2 tomatoes, cut into wedges (adds juiciness and a tangy flavor)

• Fresh cilantro leaves (a garnish that adds freshness)

• Lemon wedges (for a burst of citrus flavor)

• Mint chutney or raita (optional, for a cooling effect)