Tandoori-Spiced Chicken with Charred Lemon Yogurt Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

This Indian-inspired dish features tender chicken marinated in tandoori spices and served with a tangy charred lemon yogurt sauce. This indian-inspired chicken ready in about 30 minutes blends plain yogurt, tandoori masala powder, garlic cloves, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 350 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Tandoori-Spiced Chicken with Charred Lemon Yogurt Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tandoori-Spiced Chicken with Charred Lemon Yogurt Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Tandoori-Spiced Chicken with Charred Lemon Yogurt Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tandoori-Spiced Chicken with Charred Lemon Yogurt Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tandoori-Spiced Chicken with Charred Lemon Yogurt Sauce?

Indian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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