Tandoori-Spiced Chicken Thighs with Mint Yogurt Sauce

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

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, grilled to smoky perfection, paired with a refreshing mint yogurt sauce. This Indian-inspired chicken recipe, ready in about 30 minutes, pairs bone-in chicken thighs, plain yogurt, garlic cloves 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: 15 min Serves 4 Indian cuisine 320 cal/serving

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Ingredients

8 pieces, skin removed bone-in chicken thighs
1 cup plain yogurt
4 minced garlic cloves
1 tbsp grated fresh ginger
2 tbsp tandoori masala powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
2 tbsp lemon juice
1 1/2 tsp kosher salt
2 tbsp vegetable oil
1/4 cup chopped fresh mint leaves
2 tbsp chopped cilantro leaves
1/2 cup for sauce Greek yogurt
1 small, finely chopped (optional) green chili

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Instructions

Step 1: In a large bowl, combine 1 cup plain yogurt, 4 minced garlic cloves, 1 tbsp grated fresh ginger, 2 tbsp tandoori masala powder, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 2 tbsp lemon juice, and 1 1/2 tsp kosher salt. Whisk until smooth.
Step 2: Add 8 bone-in, skinless chicken thighs to the marinade and toss to coat evenly. Cover and refrigerate for at least 4 hours or overnight for best flavor.
Step 3: Preheat grill or grill pan to medium-high heat and brush with 2 tbsp vegetable oil.
Step 4: Remove chicken from marinade, letting excess drip off, and grill for 6-7 minutes per side until charred in spots and cooked through (internal temperature 165°F).
Step 5: Meanwhile, mix 1/2 cup Greek yogurt with 1/4 cup chopped fresh mint leaves, 2 tbsp chopped cilantro, and 1 small finely chopped green chili (if using) in a small bowl. Season with a pinch of salt.
Step 6: Serve grilled tandoori chicken thighs hot with a dollop of the mint yogurt sauce on the side.