Grilled Indian-Spiced Chicken with Tamarind Yogurt Sauce
Tender grilled chicken marinated in bold Indian spices paired with a tangy tamarind yogurt sauce for a vibrant flavor contrast. This indian-inspired chicken ready in about 30 minutes blends boneless chicken thighs, plain yogurt, tamarind paste into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 1 lb boneless chicken thighs
- 1/2 cup plain yogurt
- 2 tbsp tamarind paste
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tbsp lemon juice
- 1 tsp salt
- 2 tbsp vegetable oil
- 2 tbsp fresh cilantro, chopped
Instructions
- Step 1: In a large bowl, combine 1/2 cup plain yogurt, 2 tbsp tamarind paste, 3 minced garlic cloves, 1 tbsp grated ginger, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1 tbsp lemon juice, and 1 tsp salt. Whisk together until smooth.
- Step 2: Add 1 lb boneless chicken thighs to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight, to let flavors penetrate.
- Step 3: Preheat grill to medium-high heat (about 400°F). Brush the grill grates with 1 tbsp vegetable oil to prevent sticking.
- Step 4: Thread the marinated chicken thighs onto skewers and grill for 4-5 minutes per side, turning once, until the internal temperature reaches 165°F and exterior is nicely charred but juicy.
- Step 5: Meanwhile, whisk together 1/2 cup plain yogurt with 1 tbsp tamarind paste and a pinch of salt to make a tangy tamarind yogurt sauce.
- Step 6: Serve the grilled chicken hot, drizzled with the tamarind yogurt sauce and garnished with 2 tbsp chopped fresh cilantro for a fresh herbal note.
Frequently asked questions
How long does Grilled Indian-Spiced Chicken with Tamarind Yogurt Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Grilled Indian-Spiced Chicken with Tamarind Yogurt Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Grilled Indian-Spiced Chicken with Tamarind Yogurt Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Indian-Spiced Chicken with Tamarind Yogurt Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Indian-Spiced Chicken with Tamarind Yogurt Sauce?
Indian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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