Tandoori-Spiced Chicken with Creamy Cucumber Raita

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, served alongside a cooling cucumber raita to balance the heat. This Indian-inspired chicken recipe, ready in about 30 minutes, pairs 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: 15 min Serves 4 Indian cuisine 320 cal/serving

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Ingredients

1.5 pounds, boneless, skinless chicken thighs
1 cup plain yogurt
2 tbsp tandoori masala powder
2 tbsp fresh lemon juice
3 cloves minced garlic
1 tbsp grated ginger
1 tsp salt
1 medium, peeled and finely diced cucumber
1/2 cup plain yogurt (for raita)
2 tbsp chopped fresh cilantro
1/2 tsp ground cumin
1/4 tsp black pepper

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Instructions

Step 1: In a large bowl, combine 1 cup plain yogurt, 2 tbsp tandoori masala powder, 2 tbsp fresh lemon juice, 3 cloves minced garlic, 1 tbsp grated ginger, and 1 tsp salt. Add 1.5 pounds chicken thighs cut into pieces and coat well. Cover and marinate in the refrigerator for at least 4 hours or overnight.
Step 2: Preheat grill or grill pan to medium-high heat (about 400°F). Thread marinated chicken pieces onto skewers and grill for 5-6 minutes per side, until charred at edges and cooked through, reaching internal temperature of 165°F.
Step 3: Meanwhile, stir together 1/2 cup plain yogurt, 1 medium peeled and finely diced cucumber, 2 tbsp chopped fresh cilantro, 1/2 tsp ground cumin, and 1/4 tsp black pepper in a small bowl. Chill until serving.
Step 4: Serve the hot tandoori chicken with a generous dollop of the cooling cucumber raita on the side.