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 developed and reviewed.

Juicy chicken marinated in vibrant tandoori spices, grilled to perfection and served with a cooling mint yogurt sauce. This Indian-inspired chicken recipe, ready in about 27 minutes, pairs boneless chicken thighs, plain yogurt, tandoori masala 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: 12 min Serves 4 Indian cuisine 320 cal/serving

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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

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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.