Authentic Tandoori-Style Spiced Chicken

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Traditional Indian chicken marinated in yogurt and spices, grilled to smoky perfection with a true tandoor flavor without a tandoor oven. This Indian-inspired chicken recipe, ready in about 57 minutes, pairs chicken breasts, plain yogurt, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 12 min Serves 4 Indian cuisine 260 cal/serving

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Ingredients

1.25 lb (boneless, skinless) chicken breasts
1/2 cup plain yogurt
1 tbsp minced ginger
2 cloves, minced garlic
1/2 tsp turmeric
1 tsp cumin powder
1 tsp coriander powder
1 tsp paprika
1 tbsp lemon juice
1 tbsp vegetable oil

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Instructions

Step 1: Pound chicken breasts to 1/2-inch thickness with a meat mallet; in a bowl, whisk together yogurt, minced ginger, minced garlic, turmeric, cumin, coriander, paprika, lemon juice, and vegetable oil until smooth.
Step 2: Add chicken to the marinade, coating evenly; cover and refrigerate for at least 4 hours (or overnight) to absorb flavors.
Step 3: Preheat grill or grill pan to medium-high (375°F); brush grates with oil to prevent sticking.
Step 4: Remove chicken from marinade, shaking off excess; grill for 6 minutes per side until internal temperature reaches 165°F and edges are charred and crispy.
Step 5: Rest chicken for 5 minutes before slicing; serve with fresh cilantro and lemon wedges.