The commercial district of NLA hums with activity, the city’s streets lined with diners, cafés, and pizza places where humans and assimilated alien residents move through their daily routines. The food scene is familiar and comforting, mostly revolving around standard fare, but for Lin, it is a canvas for experimentation. Always curious about flavors beyond the everyday offerings, she enjoys introducing her fellow BLADE members to dishes from across Earth, though sourcing the right ingredients can be a challenge, and sometimes she must improvise with Miran alternatives when the BLADE kitchens lack familiar Earth ingredients.
Tandoori chicken is a beloved Indian classic, but on Mira, recreating Earth’s flavors is rarely straightforward. Lin, ever the culinary experimenter, attempted to replicate the dish using ingredients sourced across Mira, substituting native spices and sweeteners while staying true to the dish’s vibrant, fragrant essence. The result is a familiar yet distinctly Miran take on a classic favorite, a dish that bridges two worlds through taste.
In this interpretation, the chicken is marinated in a rich blend of Greek yogurt, tomato paste, soy sauce, and other aromatics, along with a carefully measured assortment of spices including Kashmiri chili and garam masala. Each leg quarter is roasted to develop a lightly charred exterior while remaining juicy and tender inside. The accompanying cucumber-cilantro raita offers a cool, creamy counterpoint, balancing the boldness of the chicken. This Miran twist celebrates both authenticity and adaptation, creating a dish that feels at home anywhere, whether in the BLADE Barracks or in your own kitchen.
Ingredients
4 chicken leg quarters
1 cup plain Greek yogurt
2 tbsp tomato paste
2 tbsp honey
2 tbsp soy sauce
½ tbsp grated fresh garlic
½ tbsp grated fresh ginger
1 tbsp olive oil
1 tbsp lemon juice
2 tsp Kashmiri chili powder
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
½ tsp paprika
1 tsp salt
4 chicken leg quarters
1 cup plain Greek yogurt
2 tbsp tomato paste
2 tbsp honey
2 tbsp soy sauce
½ tbsp grated fresh garlic
½ tbsp grated fresh ginger
1 tbsp olive oil
1 tbsp lemon juice
2 tsp Kashmiri chili powder
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
½ tsp paprika
1 tsp salt
Raita
½ cup plain Greek yogurt
¼ cup grated Persian cucumber
1 tbsp minced cilantro
1 tsp minced mint
1 tsp lemon juice
⅛ tsp salt
⅛ tsp ground cumin
Ground paprika
½ cup plain Greek yogurt
¼ cup grated Persian cucumber
1 tbsp minced cilantro
1 tsp minced mint
1 tsp lemon juice
⅛ tsp salt
⅛ tsp ground cumin
Ground paprika
In a mixing bowl, combine the yogurt, tomato paste, honey, soy sauce, garlic, ginger, olive oil, lemon juice, and all the spices (Kashmiri chili, garam masala, cumin, coriander, paprika, and salt). Whisk until the ingredients are fully incorporated, smooth, and fragrant.
Pat the chicken leg quarters dry with a paper towel. Using a knife, score shallow slashes diagonally across each of the chicken leg quarters to help the marinade penetrate. Place the chicken in a large zip-top bag and add in the marinade. Seal the bog shut and shake and massage the bag in order to coat the chicken with the marinade thoroughly. Place the bag in the refrigerator for at least 6 hours, preferably overnight for full flavor. Ensure the bag is flattened out completely while marinating in the refrigerator.
Once the chicken has marinated and you are ready to cook them, preheat an oven to 425°F. Arrange the chicken rack placed on on a foil-lined baking or sheet. Place the chicken in the oven and roast it for 35–45 minutes, turning once, until browned (technically reddened) and internal temp reaches 165–170°F.
Alternately, you can preheat a grill to medium-high temperature, and grill the chicken for about 30–35 minutes, turning every 7–8 minutes until fully cooked and nicely charred.
While the chicken is roasting, make the raita dip for the chicken. Grate ¼ cup Persian cucumber. Wrap it in a paper towel and lightly squeeze it to remove some of the excess water.
In a small bowl, combine the Greek yogurt with the grated cucumber. Stir in the minced cilantro and mint, and then add the lemon juice, salt, and ground cumin. Mix until smooth and the ingredients are fully blended. Place the bowl in the refrigerator and chill for 10–15 minutes before serving.
Once the chicken is fully roasted, remove it from the oven let it rest for 5 minutes.
To serve, place one of the leg quarters on a plate along with a lemon wedge and some additional cilantro sprigs for garnish. Serve a small portion of the raita in dipping bowl to accompany. Garnish the raita with a sprinkle of paprika. Enjoy!