Tandoori-Spiced Chicken with Mint-Cilantro Chutney

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

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 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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Serve the roasted tandoori chicken hot with a side of mint-cilantro chutney for dipping.

Frequently asked questions

How long does Tandoori-Spiced Chicken with Mint-Cilantro Chutney take to make?

Total time is about 45 minutes (15 min prep + 30 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 Mint-Cilantro Chutney?

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 Mint-Cilantro Chutney?

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 Mint-Cilantro Chutney 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 Mint-Cilantro Chutney?

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.

What others are saying

Related recipes