Tandoori-Spiced Chicken with Creamy Cucumber Raita

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

Juicy chicken marinated in fragrant tandoori spices, grilled to perfection, served alongside a cooling cucumber raita to balance the heat. This indian-inspired chicken ready in about 30 minutes pairs plain yogurt, tandoori masala powder, fresh lemon juice 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Serve the hot tandoori chicken with a generous dollop of the cooling cucumber raita on the side.

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Frequently asked questions

How long does Tandoori-Spiced Chicken with Creamy Cucumber Raita take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tandoori-Spiced Chicken with Creamy Cucumber Raita?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep plain yogurt from drying out.

Can I substitute ingredients in Tandoori-Spiced Chicken with Creamy Cucumber Raita?

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 Creamy Cucumber Raita 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 Creamy Cucumber Raita?

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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