Tandoori-Spiced Chicken Thighs with Cilantro Mint Chutney

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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 thighs marinated in a vibrant tandoori spice blend, roasted for a smoky flavor and served with a refreshing cilantro mint chutney. This Indian-inspired chicken recipe, ready in about 50 minutes, pairs bone-in 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 380 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: 35 min Serves 4 Indian cuisine 380 cal/serving

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Ingredients

6 pieces (about 2 lbs) bone-in chicken thighs
1 cup plain yogurt
2 tbsp tandoori masala powder
1 tbsp garlic paste
1 tbsp ginger paste
2 tbsp lemon juice
1 1/2 tsp salt
2 tbsp vegetable oil
1 cup tightly packed fresh cilantro leaves
1/2 cup tightly packed fresh mint leaves
1 small, seeded green chili
1/2 cup plain yogurt (for chutney)
1/2 tsp cumin powder
1/2 tsp salt (for chutney)

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Instructions

Step 1: In a large bowl, combine 1 cup plain yogurt, 2 tbsp tandoori masala powder, 1 tbsp garlic paste, 1 tbsp ginger paste, 2 tbsp lemon juice, and 1 1/2 tsp salt. Add 6 bone-in chicken thighs and coat evenly. Cover and marinate in the refrigerator for at least 4 hours or overnight.
Step 2: Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Arrange marinated chicken thighs on the rack and drizzle 2 tbsp vegetable oil over them. Roast for 30-35 minutes until the chicken is cooked through and edges are slightly charred.
Step 3: While the chicken roasts, make the chutney by blending 1 cup fresh cilantro leaves, 1/2 cup fresh mint leaves, 1 small seeded green chili, 1/2 cup plain yogurt, 1/2 tsp cumin powder, and 1/2 tsp salt until smooth and vibrant.
Step 4: Serve the roasted chicken thighs hot with a side of the cilantro mint chutney for a bright, cooling contrast.