Tandoori-Spiced Chicken Thighs with Cilantro Yogurt Sauce

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 oven-roasted chicken thighs marinated in fragrant tandoori spices, served with a cooling cilantro-infused yogurt sauce. This Indian-inspired chicken recipe, ready in about 45 minutes, pairs boneless skinless chicken thighs, plain Greek yogurt, tandoori masala spice blend 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

4 (6 oz each) boneless skinless chicken thighs
1/2 cup plain Greek yogurt
2 tbsp tandoori masala spice blend
2 tbsp lemon juice
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1/4 cup fresh cilantro, chopped
1/2 cup plain yogurt (for sauce)
1 small green chili, seeded and minced
1 tbsp olive oil

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Instructions

Step 1: In a large bowl, combine 1/2 cup plain Greek yogurt, 2 tbsp tandoori masala, 2 tbsp lemon juice, 3 minced garlic cloves, 1 tbsp grated fresh ginger, 1 tsp salt, 1 tsp ground cumin, and 1 tsp ground coriander. Mix well.
Step 2: Add 4 boneless skinless chicken thighs to the marinade, coating thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
Step 3: Preheat oven to 425°F. Line a baking sheet with foil and brush with 1 tbsp olive oil.
Step 4: Arrange marinated chicken thighs on the baking sheet and roast for 25-30 minutes until cooked through and slightly charred on edges.
Step 5: Meanwhile, prepare cilantro yogurt sauce by mixing 1/2 cup plain yogurt, 1/4 cup chopped fresh cilantro, and 1 small minced green chili in a small bowl.
Step 6: Serve chicken thighs hot with a dollop of cilantro yogurt sauce on the side.