Grilled Tandoori Chicken with Cooling Cucumber Raita
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.
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
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.
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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