Grilled Tandoori Chicken with Cooling Cucumber Raita

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken marinated in vibrant tandoori spices and grilled to smoky perfection, served alongside a refreshing cucumber yogurt raita. This indian-inspired chicken ready in about 30 minutes pairs boneless and skinless 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
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Serve the hot grilled tandoori chicken alongside the cooling cucumber raita for a balanced meal.

Equipment for this recipe

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Frequently asked questions

How long does Grilled Tandoori Chicken with Cooling Cucumber Raita take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Tandoori Chicken with Cooling Cucumber Raita?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep plain yogurt from drying out.

Can I substitute ingredients in Grilled Tandoori Chicken with Cooling Cucumber Raita?

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 Tandoori Chicken with Cooling Cucumber Raita 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 Tandoori Chicken with Cooling Cucumber Raita?

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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