Tandoori-Spiced Chicken Thighs with Cilantro-Yogurt Sauce

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 drafted and published.

Juicy chicken thighs marinated in a vibrant tandoori spice blend and served with a cooling cilantro-yogurt sauce for balance. This Indian-inspired chicken recipe, ready in about 45 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 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: 30 min Serves 4 Indian cuisine 320 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
1 cup plain yogurt
2 tbsp tandoori masala powder
4 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp lemon juice
1 tsp salt
2 tbsp olive oil
1/2 cup fresh cilantro leaves
1 small green chili, seeded
1/2 tsp cumin powder

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Instructions

Step 1: In a large bowl, combine 1 cup plain yogurt, 2 tbsp tandoori masala powder, 4 minced garlic cloves, 1 tbsp grated fresh ginger, 2 tbsp lemon juice, and 1 tsp salt to create the marinade. Add 6 bone-in chicken thighs and coat thoroughly. Cover and refrigerate for at least 4 hours or overnight for deep flavor.
Step 2: Preheat oven to 425°F. Arrange the marinated chicken thighs on a baking sheet lined with foil and drizzle 2 tbsp olive oil over them. Roast for 25-30 minutes until the skin is charred at edges and internal temperature reaches 165°F.
Step 3: While chicken roasts, prepare cilantro-yogurt sauce by blending 1/2 cup fresh cilantro leaves, 1 small seeded green chili, 1/2 tsp cumin powder, and 1/2 cup plain yogurt until smooth. Season with salt to taste.
Step 4: Serve the tandoori chicken hot with a generous spoonful of cilantro-yogurt sauce on the side for a fresh, tangy finish.