Tandoori-Spiced Chicken Thighs with Cilantro Mint Chutney

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

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 ready in about 50 minutes blends (about 2 lbs) bone-in chicken thighs, plain yogurt, tandoori masala powder 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 380 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: 35 min Serves 4 Indian cuisine 380 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Serve the roasted chicken thighs hot with a side of the cilantro mint chutney for a bright, cooling contrast.

Equipment for this recipe

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Frequently asked questions

How long does Tandoori-Spiced Chicken Thighs with Cilantro Mint Chutney take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tandoori-Spiced Chicken Thighs with Cilantro Mint Chutney?

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 Tandoori-Spiced Chicken Thighs with Cilantro Mint Chutney?

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 Tandoori-Spiced Chicken Thighs with Cilantro Mint Chutney 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 Tandoori-Spiced Chicken Thighs with Cilantro Mint Chutney?

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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