Tandoori-Spiced Chicken with Herb Salad

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

Tender chicken marinated with traditional Indian tandoori spices served alongside a fresh salad featuring a blend of four layered herbs for a vibrant finish. This indian-inspired summer cookout ready in about 40 minutes pairs chicken thighs, plain yogurt, garam masala 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: 25 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1 cup plain yogurt, 2 tsp garam masala, 1 tsp ground cumin, 1 tbsp paprika, 1 tsp ground coriander, 1 tbsp grated fresh ginger, 3 minced garlic cloves, 2 tbsp lemon juice, and 1 tsp salt. Whisk until smooth.
  2. Step 2: Add 1.5 pounds boneless skinless chicken thighs to the marinade, coating evenly. Cover and refrigerate for at least 4 hours or overnight for best flavor.
  3. Step 3: Preheat oven to 425°F (220°C). Arrange the marinated chicken on a baking sheet lined with foil. Drizzle with 1 tbsp olive oil and roast for 20-25 minutes until cooked through and slightly charred at edges.
  4. Step 4: While chicken roasts, mix 1/4 cup each of chopped fresh mint, cilantro, basil, and parsley in a bowl. Toss with 1 tbsp olive oil and a pinch of salt to make the quaternary herb salad.
  5. Step 5: Serve hot tandoori chicken with a generous portion of the fresh herb salad on the side for a bright, layered herb flavor complement.

Frequently asked questions

How long does Tandoori-Spiced Chicken with Herb Salad take to make?

Total time is about 40 minutes (15 min prep + 25 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 Herb Salad?

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 chicken thighs from drying out.

Can I substitute ingredients in Tandoori-Spiced Chicken with Herb Salad?

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 Herb Salad 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 Herb Salad?

Indian summer cookout 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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