Tandoori-Spiced Chicken Skewers with Mint Yogurt Sauce

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

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 drafted and published.

Juicy chicken marinated in vibrant tandoori spices, grilled to perfection and served with a cooling mint yogurt sauce. This Indian chicken recipe, ready in about 27 minutes, pairs boneless chicken thighs, plain yogurt, and tandoori masala for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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: 12 min Serves 4 Indian cuisine 320 cal/serving

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

Ingredients

1 lb boneless chicken thighs
1/2 cup plain yogurt
2 tbsp tandoori masala
1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp lemon juice
1 tsp salt
1 tbsp vegetable oil
1/4 cup fresh mint leaves
2 tbsp cilantro leaves
1 small green chili
1/2 tsp cumin powder
1/2 cup plain yogurt (for sauce)
1 tsp lemon zest

The instant-read thermometer we’d check this chicken with → 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: Cut 1 lb boneless chicken thighs into 1.5-inch pieces. In a large bowl, combine 1/2 cup plain yogurt, 2 tbsp tandoori masala, 1 tbsp garlic paste, 1 tbsp ginger paste, 1 tbsp lemon juice, 1 tsp salt, and 1 tbsp vegetable oil. Add the chicken pieces and coat thoroughly. Cover and marinate in the refrigerator for at least 2 hours.
Step 2: While the chicken marinates, prepare the mint yogurt sauce by blending 1/4 cup fresh mint leaves, 2 tbsp cilantro leaves, 1 small green chili (seeded for less heat), 1/2 tsp cumin powder, 1/2 cup plain yogurt, and 1 tsp lemon zest in a food processor until smooth. Refrigerate until serving.
Step 3: Preheat a grill or grill pan to medium-high heat. Thread the marinated chicken pieces onto skewers and grill for 5-6 minutes per side until the edges are slightly charred and the chicken is cooked through (internal temperature 165°F).
Step 4: Serve the hot tandoori chicken skewers with the chilled mint yogurt sauce for dipping.