Tandoori-Spiced Chicken with Mint Yogurt Sauce

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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.

Tender chicken marinated in fragrant tandoori spices and served with a cooling mint yogurt sauce. This Indian-inspired chicken recipe, ready in about 40 minutes, pairs boneless 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: 25 min Serves 4 Indian cuisine 320 cal/serving

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Ingredients

1 lb boneless chicken thighs
1/2 cup plain yogurt
2 tbsp tandoori masala powder
2 tbsp fresh lemon juice
1 tsp garlic paste
1 tsp ginger paste
1 tsp salt
2 tbsp vegetable oil
1/4 cup fresh mint leaves
1/4 cup cilantro leaves
1/2 cup plain yogurt (for sauce)
1 small green chili, seeded and chopped
1/2 tsp cumin powder

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Instructions

Step 1: In a large bowl, combine 1/2 cup plain yogurt, 2 tbsp tandoori masala powder, 2 tbsp fresh lemon juice, 1 tsp garlic paste, 1 tsp ginger paste, and 1 tsp salt. Add 1 lb boneless chicken thighs and coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.
Step 2: Preheat oven to 425°F. Line a baking sheet with foil and brush with 2 tbsp vegetable oil. Arrange marinated chicken thighs on the sheet, leaving space between pieces.
Step 3: Roast the chicken for 20-25 minutes, turning halfway, until cooked through and slightly charred at the edges.
Step 4: Meanwhile, prepare the mint yogurt sauce by blending 1/4 cup fresh mint leaves, 1/4 cup cilantro leaves, 1/2 cup plain yogurt, 1 small chopped green chili (seeded for less heat), and 1/2 tsp cumin powder until smooth.
Step 5: Serve the hot tandoori chicken with a generous dollop of the mint yogurt sauce on the side.