Tandoori-Spiced Chicken with Northern Punjab Masala

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

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 robust blend of Northern Punjab-inspired spices and cooked to perfection with a smoky tandoori finish. This Indian-inspired chicken recipe, ready in about 45 minutes, pairs chicken thighs, plain yogurt, garlic cloves 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

4 pieces (about 1.5 lbs) chicken thighs
1 cup plain yogurt
4, minced garlic cloves
2 tbsp ginger paste
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp garam masala
2 tbsp lemon juice
1 1/2 tsp salt
2 tbsp vegetable oil
1/4 cup chopped for garnish fresh cilantro

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Instructions

Step 1: In a large bowl, combine 1 cup plain yogurt, 4 minced garlic cloves, 2 tbsp ginger paste, 1 tbsp ground coriander, 1 tbsp ground cumin, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1 tsp garam masala, 2 tbsp lemon juice, and 1 1/2 tsp salt to create the marinade. Whisk well until smooth.
Step 2: Add 4 chicken thighs to the marinade, coating each piece thoroughly. Cover and refrigerate for at least 4 hours or overnight for best flavor penetration.
Step 3: Preheat the oven to 425°F (220°C) and line a baking tray with foil. Place the marinated chicken thighs on the tray, drizzle with 2 tbsp vegetable oil, and roast for 25-30 minutes until the edges are slightly charred and the internal temperature reaches 165°F (74°C).
Step 4: Remove from oven and let rest for 5 minutes. Garnish with 1/4 cup chopped fresh cilantro before serving to add a fresh herbal note.