Tandoori-Spiced Chicken with Mint-Cucumber Raita
Juicy chicken marinated in smoky tandoori spices, grilled to perfection, served with a cooling mint-cucumber raita for balanced heat and refreshment. This indian-inspired chicken ready in about 132 minutes pairs boneless chicken thighs, plain yogurt, ginger paste 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 chicken thighs
- 1/2 cup plain yogurt
- 2 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1.5 tsp coriander powder
- 1 tsp paprika
- 1 tsp garam masala
- 2 tbsp lemon juice
- 1 tbsp vegetable oil
- 1/4 cup fresh mint leaves
- 1 medium cucumber
- 1/2 cup plain yogurt
- 1/2 tsp salt
Instructions
- Step 1: In a bowl, combine 1.5 lbs boneless chicken thighs, 1/2 cup plain yogurt, 2 tbsp ginger paste, 1 tbsp garlic paste, 1 tsp turmeric powder, 1 tsp cumin powder, 1.5 tsp coriander powder, 1 tsp paprika, 1 tsp garam masala, and 2 tbsp lemon juice. Mix well, cover, and marinate in the refrigerator for at least 2 hours or overnight.
- Step 2: Preheat grill to medium-high (375°F). Thread marinated chicken onto skewers, brushing with 1 tbsp vegetable oil. Grill for 10-12 minutes, turning occasionally, until golden and cooked through with slight char marks.
- Step 3: Meanwhile, finely chop 1 medium cucumber and mix with 1/4 cup fresh mint leaves, 1/2 cup plain yogurt, and 1/2 tsp salt. Chill for 15 minutes before serving with the grilled chicken.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tandoori-Spiced Chicken with Mint-Cucumber Raita take to make?
Total time is about 132 minutes (120 min prep + 12 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-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 boneless chicken thighs from drying out.
Can I substitute ingredients in Tandoori-Spiced Chicken with Mint-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 Mint-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 Mint-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.
What others are saying
- ★★★★★
So much better than takeout. We'll never order indian delivery again.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
