Preheat the oven to 450°F (to bake chicken). Start prepping when the oven comes up to temperature! Wash and dry all produce.* Peel, then mince or grate garlic. Roughly chop cilantro. Peel, then cut shallot into 1/4-inch slices. Into a medium bowl, using a box grater, finely grate cucumbers. Sprinkle with 1/8 tsp salt (dbl for 4 ppl) and set aside.

In a large bowl, combine garlic, tadka masala and half the yogurt. Pat chicken dry with paper towel, then add to yogurt-masala mixture. Toss to coat. Season with salt and pepper. Set aside.

Heat a medium pot over medium heat. When the pot is hot, add 1/2 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until lightly golden, 3-4 min. Add rice. Toast, stirring often, until fragrant, 1 min. Add 1 1/2 cups water (dbl for 4 ppl), then cover and bring to a boil. Once boiling, reduce heat to low. Cook, still covered, until liquid is absorbed, 12-14 min.

Meanwhile, on a parchment-lined baking sheet, arrange yogurt-marinated chicken. Bake in middle of oven, until cooked through, 14-16 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)

Meanwhile, drain cucumber over the sink, then firmly squeeze off excess water. Return cucumber to the same bowl, then add remaining yogurt and half the cilantro. Season with salt and pepper. Stir to combine.

Fluff rice with a fork and season with salt. Divide rice between plates. Top with tandoori chicken and dollop with raita. Sprinkle over remaining cilantro.