Tandoori-Spiced Chicken with Yogurt and Turmeric Marinade

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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 vibrant blend of yogurt, turmeric, and traditional Indian spices, then grilled to smoky perfection. This Indian-inspired chicken recipe (gluten free), ready in about 30 minutes, pairs chicken thighs, boneless and skinless, plain yogurt, ground turmeric for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 280 cal/serving

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Ingredients

1.5 pounds chicken thighs, boneless and skinless
1 cup plain yogurt
1 tsp ground turmeric
1 tsp ground cumin
1 tsp garam masala
3 cloves minced garlic
1 tbsp grated fresh ginger
2 tbsp lemon juice
1 tsp kosher salt
1/2 tsp red chili powder
2 tbsp vegetable oil
1/4 cup fresh cilantro leaves for garnish

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Instructions

Step 1: In a large bowl, combine 1 cup plain yogurt, 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp garam masala, 3 minced garlic cloves, 1 tbsp grated fresh ginger, 2 tbsp lemon juice, 1 tsp kosher salt, and 1/2 tsp red chili powder, stirring until smooth.
Step 2: Add 1.5 pounds boneless, skinless chicken thighs to the marinade, coating thoroughly. Cover and refrigerate for at least 4 hours or overnight to develop flavor.
Step 3: Preheat your grill or grill pan to medium-high heat (around 400°F). Brush the grill with 2 tbsp vegetable oil to prevent sticking.
Step 4: Remove chicken from marinade and place on the grill. Cook for 5-6 minutes per side until the internal temperature reaches 165°F and the edges have a slight char.
Step 5: Transfer chicken to a plate and let rest for 5 minutes. Garnish with 1/4 cup fresh cilantro leaves before serving.