Grilled Indian-Spiced Chicken with Tamarind Yogurt Sauce

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

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 developed and reviewed.

Tender grilled chicken marinated in bold Indian spices paired with a tangy tamarind yogurt sauce for a vibrant flavor contrast. This Indian-inspired chicken recipe, ready in about 30 minutes, pairs boneless chicken thighs, plain yogurt, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 15 min Cook: 15 min Serves 4 Indian cuisine 280 cal/serving

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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

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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.