Tandoori-Spiced Chicken Thighs with Tamarind 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 fragrant tandoori spices roasted to perfection, served with a tangy tamarind yogurt sauce for a burst of flavor. This Indian-inspired chicken recipe, ready in about 45 minutes, pairs bone-in chicken thighs, plain 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

6 pieces bone-in chicken thighs
1 cup plain yogurt
2 tbsp tandoori masala spice blend
1 tbsp garlic paste
1 tbsp ginger paste
2 tbsp lemon juice
1 tsp salt
2 tbsp vegetable oil
2 tbsp tamarind paste
1 tbsp honey
1/2 cup plain yogurt (for sauce)
1/2 tsp cumin powder
2 tbsp chopped cilantro

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Instructions

Step 1: In a large bowl, combine 1 cup plain yogurt, 2 tbsp tandoori masala spice blend, 1 tbsp garlic paste, 1 tbsp ginger paste, 2 tbsp lemon juice, and 1 tsp salt. Add 6 bone-in chicken thighs and coat thoroughly. Cover and marinate for at least 4 hours or overnight in the refrigerator.
Step 2: Preheat oven to 425°F. Line a baking sheet with foil and lightly brush with 1 tbsp vegetable oil. Arrange the marinated chicken thighs spaced evenly and roast for 25-30 minutes until the internal temperature reaches 165°F and the edges are slightly charred.
Step 3: Meanwhile, whisk together 2 tbsp tamarind paste, 1 tbsp honey, 1/2 cup plain yogurt, and 1/2 tsp cumin powder in a small bowl until smooth. Adjust sweetness or tanginess to taste.
Step 4: Remove chicken from oven and let rest for 5 minutes. Serve the tandoori chicken drizzled with the tamarind yogurt sauce and garnish with 2 tbsp chopped cilantro.