Tandoori-Spiced Chicken with Cooling Yogurt Raita

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

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 Indian tandoori spices, paired with a refreshing cucumber and mint yogurt raita to balance the heat. This Indian recipe, ready in about 45 minutes, pairs boneless chicken thighs, 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: 30 min Serves 4 Indian cuisine 320 cal/serving

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Ingredients

1.5 pounds boneless chicken thighs
1 cup plain yogurt
2 tablespoons tandoori masala powder
1 tablespoon garlic paste
1 tablespoon ginger paste
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon cumin powder
1/2 medium, diced finely cucumber
2 tablespoons, chopped fresh mint leaves
1 tablespoon, chopped cilantro
1/2 cup plain yogurt (for raita)
1/2 teaspoon black pepper

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Instructions

Step 1: In a large bowl, combine 1 cup plain yogurt, 2 tablespoons tandoori masala powder, 1 tablespoon garlic paste, 1 tablespoon ginger paste, 2 tablespoons lemon juice, 1 teaspoon salt, and 1 teaspoon cumin powder.
Step 2: Add 1.5 pounds boneless chicken thighs to the marinade, coating evenly. Cover and refrigerate for at least 4 hours, preferably overnight, to tenderize and infuse flavors.
Step 3: Preheat oven to 400°F. Arrange the marinated chicken thighs on a foil-lined baking sheet and roast for 25-30 minutes until cooked through and slightly charred at edges.
Step 4: Meanwhile, prepare the raita by mixing 1/2 cup plain yogurt with 1/2 medium diced cucumber, 2 tablespoons chopped fresh mint leaves, 1 tablespoon chopped cilantro, and 1/2 teaspoon black pepper.
Step 5: Serve the tandoori-spiced chicken hot with a side of cooling cucumber mint raita to balance the spices.