Tandoori-Spiced Chicken with Charred Lemon Yogurt Sauce

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

This Indian-inspired dish features tender chicken marinated in tandoori spices and served with a tangy charred lemon yogurt sauce. This Indian-inspired chicken recipe, ready in about 30 minutes, pairs chicken thighs, bone-in and skin-on, plain yogurt, tandoori masala powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 4 pieces (about 1.5 lbs) chicken thighs, bone-in and skin-on
• 1 cup plain yogurt
• 2 tbsp tandoori masala powder
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp lemon juice
• 1.5 tsp salt
• 2 tbsp vegetable oil
• 1 tsp whole black peppercorns
• 1 tsp whole cumin seeds
• 1/4 cup, chopped fresh cilantro leaves
• 2 lemon halves

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. 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 1.5 tsp salt. Mix well to form a marinade.
2. Step 2: Add 4 chicken thighs to the marinade, coating evenly. Cover and refrigerate for at least 4 hours or overnight for best flavor.
3. Step 3: Preheat grill or broiler to medium-high heat. While warming, heat a dry cast iron skillet over medium heat. Place 2 lemon halves cut side down in the skillet and cook for 3-4 minutes until the edges char and blacken. Remove and squeeze juice into 1/2 cup plain yogurt, mixing well to create charred lemon yogurt sauce.
4. Step 4: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 tsp whole black peppercorns and 1 tsp cumin seeds, toasting for 30 seconds until fragrant.
5. Step 5: Add the marinated chicken thighs to the skillet skin side down. Cook for 6-7 minutes until the skin is crisp and golden, then flip and cook another 6-7 minutes until internal temperature reaches 165°F.
6. Step 6: Serve chicken topped with 1/4 cup chopped fresh cilantro and the charred lemon yogurt sauce on the side.