Tandoori-Spiced Chicken with Cilantro-Mint Chutney

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 developed and reviewed.

Juicy chicken marinated in fragrant tandoori spices, grilled to perfection and served with a refreshing cilantro-mint chutney. 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 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

4 pieces chicken thighs, bone-in and skin-on
1 cup plain yogurt
2 tbsp tandoori masala powder
1 tbsp garlic paste
1 tbsp ginger paste
2 tbsp lemon juice
1 tsp salt
2 tbsp vegetable oil
1 cup, loosely packed fresh cilantro
1/2 cup fresh mint leaves
1 small, seeded green chili
1 tsp sugar
3 tbsp water
1/4 tsp salt

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Instructions

Step 1: In a large bowl, combine 1 cup plain yogurt, 2 tbsp tandoori masala powder, 1 tbsp garlic paste, 1 tbsp ginger paste, 2 tbsp lemon juice, and 1 tsp salt. Add 4 chicken thighs, coating thoroughly, and marinate covered in the refrigerator for at least 4 hours or overnight.
Step 2: Preheat grill or grill pan to medium-high heat (about 400°F). Brush 2 tbsp vegetable oil on the grill grates. Grill the marinated chicken thighs for 6-7 minutes per side, turning once, until cooked through and slightly charred at edges.
Step 3: Meanwhile, prepare the chutney by blending 1 cup fresh cilantro, 1/2 cup fresh mint leaves, 1 small seeded green chili, 1 tsp sugar, 3 tbsp water, and 1/4 tsp salt in a food processor until smooth and vibrant green.
Step 4: Serve the grilled chicken hot with a generous drizzle of cilantro-mint chutney alongside.