Pan-Seared Tandoori Chicken with Yogurt and Spices

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

A one-pan tandoori chicken dish marinated in yogurt and traditional spices, offering smoky and vibrant flavors cooked to juicy perfection. This indian-inspired chicken ready in about 30 minutes pairs chicken thighs, boneless skinless, plain yogurt, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1/2 cup plain yogurt, 3 minced garlic cloves, 1 tbsp ginger paste, 1 tsp ground cumin, 1 tsp ground coriander, 1 tbsp paprika, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 2 tbsp lemon juice, and 1 tsp salt to create the marinade. Mix thoroughly until smooth.
  2. Step 2: Add 1 lb boneless skinless chicken thighs to the marinade, coating each piece well. Cover and refrigerate for at least 2 hours or overnight for maximum flavor.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken thighs and sear for 5-6 minutes on each side until the edges are charred and the internal temperature reaches 165°F, ensuring a smoky crust.
  4. Step 4: Remove from heat and let rest for 5 minutes. Garnish with 2 tbsp chopped fresh cilantro leaves before serving.

Frequently asked questions

How long does Pan-Seared Tandoori Chicken with Yogurt and Spices 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 Pan-Seared Tandoori Chicken with Yogurt and Spices?

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 Pan-Seared Tandoori Chicken with Yogurt and Spices?

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 Pan-Seared Tandoori Chicken with Yogurt and Spices 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 Pan-Seared Tandoori Chicken with Yogurt and Spices?

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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