Tandoori-Spiced Chicken with Mint-Cilantro Chutney

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 drafted and published.

Juicy chicken marinated in traditional tandoori spices and served with a fresh, zesty mint-cilantro chutney that balances smoky heat. This Indian-inspired summer cookout 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 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 lbs chicken thighs
3/4 cup plain yogurt
2 tbsp tandoori masala powder
4 garlic cloves, minced
1 tbsp ginger paste
2 tbsp lemon juice
1 tsp salt
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 small green chili, chopped
1/2 tsp cumin seeds
1/4 cup water
1/2 tsp sugar

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Instructions

Step 1: In a large bowl, combine 3/4 cup plain yogurt, 2 tbsp tandoori masala powder, 4 minced garlic cloves, 1 tbsp ginger paste, 2 tbsp lemon juice, and 1 tsp salt. Add 1.5 lbs chicken thighs, coating evenly, and marinate for at least 2 hours or overnight in the refrigerator.
Step 2: Preheat your oven to 400°F. Arrange the marinated chicken thighs on a lined baking sheet and roast for 25-30 minutes until cooked through and slightly charred at edges.
Step 3: Meanwhile, prepare the chutney by blending 1 cup fresh mint leaves, 1 cup fresh cilantro leaves, 1 small chopped green chili, 1/2 tsp cumin seeds, 1/4 cup water, and 1/2 tsp sugar in a food processor until smooth.
Step 4: Serve the roasted tandoori chicken hot with a side of mint-cilantro chutney for dipping.