Tandoori-Spiced Chicken with Mint Raita

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

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 developed and reviewed.

Juicy chicken marinated in a fragrant blend of tandoori spices, grilled to perfection and served with a cooling mint yogurt raita. This Indian-inspired chicken recipe, ready in about 30 minutes, pairs boneless chicken thighs, plain yogurt, garlic cloves, minced 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: 15 min Serves 4 Indian cuisine 320 cal/serving

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Ingredients

1 lb boneless chicken thighs
1/2 cup plain yogurt
3 garlic cloves, minced
1 tbsp ginger paste
1 tsp ground cumin
1 tsp ground coriander
1 tbsp paprika
1/2 tsp cayenne pepper
1 tsp salt
1 tbsp lemon juice
1/4 cup fresh mint leaves, chopped
3/4 cup plain yogurt for raita
1/2 cup cucumber, grated
1/2 tsp ground cumin for raita
1/4 tsp salt for raita

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Instructions

Step 1: In a large bowl, combine 1/2 cup plain yogurt, 3 minced garlic cloves, 1 tbsp ginger paste, 1 tsp ground cumin, 1 tsp ground coriander, 1 tbsp paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1 tbsp lemon juice. Mix well to create the marinade.
Step 2: Add 1 lb boneless chicken thighs to the marinade, coating each piece thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade and grill for 5-7 minutes per side until charred at edges and internal temperature reaches 165°F.
Step 4: While chicken grills, prepare the mint raita by combining 3/4 cup plain yogurt, 1/2 cup grated cucumber, 1/4 cup chopped fresh mint leaves, 1/2 tsp ground cumin, and 1/4 tsp salt in a bowl. Mix until smooth and chill until serving.
Step 5: Serve the grilled tandoori-spiced chicken hot with a generous dollop of mint raita on the side.