Roasted Tandoori Chicken with Raita Dipping Sauce

For the Roasted Tandoori Chicken:

1. In a bowl, combine all marinade ingredients: 3 tbsp fresh lemon juice, 1 tbsp ginger, 4 cloves garlic, 1 tsp ground turmeric, 1 tbsp chili powder, 1 tsp cayenne powder, 1/2 tsp ground cinnamon, 2 tsp ground cumin, 1/4 cup minced cilantro, 1 tbsp salt, and 1/2 tsp black pepper.
2. Coat all parts of the chicken thoroughly with the marinade. For best results, marinate for at least 30 minutes, or up to several hours in the refrigerator.
3. Preheat your oven to 375°F (190°C).
4. Place the chicken in a baking dish and bake until it reaches an internal temperature of 165°F (74°C). Cooking time will vary depending on the size and cut of the chicken, typically 45-60 minutes for chicken pieces or 60-90 minutes for a whole chicken.
5. Once cooked, pull the chicken from the oven, wrap it in foil, and let it rest for 20 minutes before slicing.

For the Raita Dipping Sauce:

1. In a separate bowl, combine 1 1/2 cup non-fat Greek yogurt, 1 cup English cucumber (diced or grated), 1/4 cup cilantro (chopped), 1/2 tsp ground cumin, 1/2 tsp garam masala, 1/2 tsp salt, and 1 tsp fresh lemon juice.
2. Mix all ingredients well until combined.
3. Serve the Raita Dipping Sauce alongside the roasted tandoori chicken.