Tandoori-Spiced Chicken with Fresh Naan Bread

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

Juicy chicken marinated in traditional tandoori spices, grilled to perfection and served alongside warm, fluffy naan bread. This Indian recipe, ready in about 45 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 420 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.

Ingredients

• 1.5 lbs, boneless, skinless chicken thighs
• 1 cup plain yogurt
• 2 tbsp tandoori masala powder
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 2 tbsp lemon juice
• 1 tsp kosher salt
• 2 tbsp vegetable oil
• 2 cups all-purpose flour
• 2 tsp active dry yeast
• 3/4 cup warm water
• 1 tsp sugar
• 1/4 cup milk
• 3 tbsp, melted butter

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Instructions

1. Step 1: 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 kosher salt in a large bowl. Add 1.5 lbs boneless skinless chicken thighs, coating thoroughly. Cover and marinate in the refrigerator for at least 4 hours or overnight for best flavor.
2. Step 2: For the naan, dissolve 2 tsp active dry yeast and 1 tsp sugar in 3/4 cup warm water; let sit for 10 minutes until frothy. In a large mixing bowl, combine 2 cups all-purpose flour with the yeast mixture, 1/4 cup milk, and 1 tbsp vegetable oil. Knead until smooth, about 8 minutes, then cover and let rise for 1 hour until doubled in size.
3. Step 3: Preheat grill or broiler to medium-high heat. Thread marinated chicken onto skewers and brush with 1 tbsp vegetable oil. Grill for 5-6 minutes per side until chicken is cooked through and has slight char marks.
4. Step 4: Divide naan dough into 6 equal balls. Roll each into a 1/4-inch thick oval on a floured surface. Cook each naan on a hot cast iron skillet over medium heat for 2 minutes until bubbles form, then flip and cook another 1-2 minutes. Brush with 3 tbsp melted butter immediately after cooking.
5. Step 5: Serve the grilled tandoori chicken hot alongside freshly made naan bread, garnished with lemon wedges if desired.