Grilled Tandoori Chicken with Cooling Cucumber Raita

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

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 developed and reviewed.

Juicy chicken marinated in vibrant tandoori spices and grilled to smoky perfection, served alongside a refreshing cucumber yogurt raita. This Indian-inspired chicken recipe, ready in about 30 minutes, pairs chicken thighs, plain yogurt, tandoori masala powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4, boneless and skinless chicken thighs
1 cup plain yogurt
2 tbsp tandoori masala powder
1 tbsp lemon juice
3, minced garlic cloves
1 tbsp ginger paste
1 tsp salt
1/2 medium, grated cucumber
2 tbsp, finely chopped fresh mint leaves
1 tbsp, finely chopped fresh cilantro
1/2 cup (for raita) plain yogurt
1/2 tsp (for raita) ground cumin
1/4 tsp (for raita) black pepper

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a large bowl, combine 1 cup plain yogurt, 2 tbsp tandoori masala powder, 1 tbsp lemon juice, 3 minced garlic cloves, 1 tbsp ginger paste, and 1 tsp salt. Whisk until smooth.
Step 2: Add 4 boneless skinless chicken thighs to the marinade, coating each piece thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight, to develop flavor.
Step 3: Preheat grill to medium-high heat (about 400°F). Grill the marinated chicken thighs for 6-7 minutes per side until charred at edges and internal temperature reaches 165°F.
Step 4: Meanwhile, prepare the cucumber raita by mixing 1/2 medium grated cucumber, 1/2 cup plain yogurt, 2 tbsp finely chopped fresh mint leaves, 1 tbsp finely chopped fresh cilantro, 1/2 tsp ground cumin, and 1/4 tsp black pepper in a bowl. Stir well and chill until serving.
Step 5: Serve the hot grilled tandoori chicken alongside the cooling cucumber raita for a balanced meal.