Tandoori-Spiced Chicken with Charred Tomato Yogurt Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Juicy chicken marinated in traditional tandoori spices and grilled to perfection, served alongside a smoky charred tomato yogurt sauce that balances heat with tang. This indian-inspired chicken ready in about 30 minutes blends boneless chicken thighs, plain Greek yogurt, garam masala 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 320 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.

Ingredients

• 1 lb boneless chicken thighs
• 1/2 cup plain Greek yogurt
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 2 tbsp fresh lemon juice
• 3 cloves minced garlic
• 1 tbsp grated fresh ginger
• 1 tsp salt
• 2 tbsp vegetable oil
• 3 medium plum tomatoes
• 1/2 cup plain yogurt for sauce
• 2 tbsp chopped fresh cilantro
• 1/4 tsp ground black pepper

Instructions

1. Step 1: In a large bowl, combine 1/2 cup plain Greek yogurt, 2 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground turmeric, 2 tbsp fresh lemon juice, 3 cloves minced garlic, 1 tbsp grated fresh ginger, and 1 tsp salt. Mix well to form the marinade.
2. Step 2: Add 1 lb boneless chicken thighs to the marinade, coating all pieces thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight for deep flavor.
3. Step 3: Preheat a grill or grill pan over medium-high heat. Lightly oil the grates with 2 tbsp vegetable oil to prevent sticking.
4. Step 4: Grill the marinated chicken thighs for 5-6 minutes per side until charred edges appear and internal temperature reaches 165°F. Remove and let rest.
5. Step 5: Meanwhile, char 3 medium plum tomatoes directly over the flame or under broiler, turning occasionally until skins blacken and blister, about 5 minutes.
6. Step 6: Peel the charred skins off the tomatoes and finely chop the flesh. In a small bowl, mix the chopped tomatoes with 1/2 cup plain yogurt for sauce, 2 tbsp chopped fresh cilantro, and 1/4 tsp ground black pepper.
7. Step 7: Serve the grilled chicken hot with a generous dollop of the charred tomato yogurt sauce on the side.