Tandoori-Spiced Grilled Chicken with Cilantro-Mint Chutney
Juicy grilled chicken marinated in vibrant tandoori spices paired with a fresh cilantro-mint chutney for a fragrant Indian-inspired dinner. This indian-inspired chicken ready in about 30 minutes blends boneless skinless chicken thighs, plain yogurt, lemon juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 skinless chicken thighs
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp paprika
- 1/2 tsp ground turmeric
- 1/2 tsp cayenne pepper
- 1 1/2 tsp salt
- 1 cup packed fresh cilantro leaves
- 1/2 cup packed fresh mint leaves
- 1 small green chili (seeded)
- 2 tbsp vegetable oil
- 2-3 tbsp water
Instructions
- Step 1: In a large bowl, whisk together 1 cup plain yogurt, 2 tbsp lemon juice, 1 tbsp garlic paste, 1 tbsp ginger paste, 1 tsp ground cumin, 1 tsp ground coriander, 1 tbsp paprika, 1/2 tsp ground turmeric, 1/2 tsp cayenne pepper, and 1 1/2 tsp salt until smooth. Add 1.5 lbs boneless skinless chicken thighs and coat evenly. Cover and marinate in the refrigerator for at least 2 hours or overnight.
- Step 2: While chicken marinates, prepare the chutney: combine 1 cup packed fresh cilantro leaves, 1/2 cup fresh mint leaves, 1 small seeded green chili, 2 tbsp vegetable oil, and 2-3 tbsp water in a blender. Blend until smooth and season with a pinch of salt.
- Step 3: Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, shaking off excess, and grill for 5-7 minutes per side until cooked through and slightly charred at edges.
- Step 4: Serve grilled chicken hot with a generous spoonful of cilantro-mint chutney on the side for dipping.
Frequently asked questions
How long does Tandoori-Spiced Grilled Chicken with Cilantro-Mint Chutney take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Tandoori-Spiced Grilled Chicken with Cilantro-Mint Chutney?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Tandoori-Spiced Grilled Chicken with Cilantro-Mint Chutney?
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 Grilled Chicken with Cilantro-Mint Chutney 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 Grilled Chicken with Cilantro-Mint Chutney?
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.
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