Kashmiri Yogurt-Marinated Chicken with Tangy Tamarind Sauce

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

Juicy chicken marinated in spiced yogurt and grilled, served with a tangy tamarind and Kashmiri chili dipping sauce. This indian-inspired chicken ready in about 30 minutes blends boneless chicken thighs, plain yogurt, ginger 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 350 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.

Prep: 15 min Cook: 15 min Serves 4 Indian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, combine 1 cup plain yogurt, 1 tbsp ginger paste, 1 tbsp garlic paste, 1 1/2 tsp Kashmiri red chili powder, 1 tsp ground cumin, and 1 tsp salt. Whisk until smooth.
  2. Step 2: Add 1.5 lbs boneless chicken thighs cut into 2-inch pieces to the marinade, tossing to coat evenly. Cover and refrigerate for at least 3 hours or overnight.
  3. Step 3: Prepare the tamarind sauce by mixing 3 tbsp tamarind paste, 2 tbsp brown sugar, 1/2 cup water, 2 tbsp chopped fresh cilantro, 1 tsp minced green chili, and 1/2 tsp ground roasted cumin in a small saucepan. Bring to a simmer over medium heat and cook for 6-8 minutes until slightly thickened. Remove from heat and set aside.
  4. Step 4: Preheat a grill pan or outdoor grill to medium-high heat and brush with 2 tbsp vegetable oil.
  5. Step 5: Thread the marinated chicken pieces onto skewers and grill for 4-5 minutes per side until chicken is cooked through and slightly charred at edges.
  6. Step 6: Serve the grilled chicken hot alongside the tangy tamarind sauce for dipping.

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Frequently asked questions

How long does Kashmiri Yogurt-Marinated Chicken with Tangy Tamarind 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 Kashmiri Yogurt-Marinated Chicken with Tangy Tamarind 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 Kashmiri Yogurt-Marinated Chicken with Tangy Tamarind 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 Kashmiri Yogurt-Marinated Chicken with Tangy Tamarind 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 Kashmiri Yogurt-Marinated Chicken with Tangy Tamarind 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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