Tandoori-Spiced Chicken Thighs with Cilantro Yogurt

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

Juicy chicken thighs marinated in vibrant tandoori spices and served with a cooling cilantro yogurt sauce for a balanced meal. This indian-inspired chicken ready in about 40 minutes pairs pounds boneless 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 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: 25 min Serves 4 Indian cuisine 320 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 ginger paste, 1 tbsp garlic paste, 2 tbsp lemon juice, and 1 tsp salt. Stir until smooth.
  2. Step 2: Add 1.5 pounds boneless chicken thighs to the marinade, coating thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight.
  3. Step 3: Preheat oven to 425°F (220°C). Line a baking sheet with foil and lightly brush 2 tbsp vegetable oil.
  4. Step 4: Arrange the marinated chicken thighs on the baking sheet and roast for 20-25 minutes until cooked through and edges start to char slightly.
  5. Step 5: While chicken cooks, prepare the cilantro yogurt sauce: toast 1 tsp cumin seeds in a dry skillet over medium heat for 1 minute until fragrant, then crush lightly.
  6. Step 6: Mix toasted cumin with 1/2 cup plain Greek yogurt, 1/4 cup chopped fresh cilantro, 1 small finely chopped green chili, and 1/4 tsp ground black pepper. Stir well.
  7. Step 7: Serve the roasted chicken thighs hot with a generous dollop of cilantro yogurt sauce.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 40 minutes (15 min prep + 25 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 Tandoori-Spiced Chicken Thighs with Cilantro Yogurt?

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 Tandoori-Spiced Chicken Thighs with Cilantro Yogurt?

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 Yogurt 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 Yogurt?

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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