Tandoori-Spiced Grilled Chicken with Cucumber Raita

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken marinated in tandoori spices and yogurt, grilled to smoky perfection and served with a cooling cucumber raita. This Indian-inspired chicken recipe, ready in about 30 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: 15 min Serves 4 Indian cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a medium bowl, combine 1/2 cup plain yogurt, 2 tbsp tandoori masala powder, 3 minced garlic cloves, 1 tbsp ginger paste, 2 tbsp lemon juice, and 1 tsp salt. Mix well to form a marinade.
  2. Step 2: Add 1 lb boneless chicken thighs to the marinade, coating each piece thoroughly. Cover and refrigerate for at least 3 hours, ideally overnight for deeper flavor.
  3. Step 3: Preheat your grill or grill pan to medium-high heat (about 400°F). Brush 1 tbsp olive oil on the grill grates to prevent sticking.
  4. Step 4: Remove chicken from the marinade, shaking off excess, and grill for 5-6 minutes per side until nicely charred and internal temperature reaches 165°F.
  5. Step 5: While the chicken cooks, mix 1/2 cup finely grated cucumber, 1/2 cup plain yogurt, 2 tbsp chopped cilantro, 1/2 tsp ground cumin, and 1/4 tsp black salt in a small bowl to prepare the cooling cucumber raita.
  6. Step 6: Serve the hot tandoori chicken alongside the cucumber raita for a balanced, refreshing contrast.

Frequently asked questions

How long does Tandoori-Spiced Grilled Chicken with Cucumber Raita take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tandoori-Spiced Grilled Chicken with Cucumber Raita?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.

Can I substitute ingredients in Tandoori-Spiced Grilled Chicken with Cucumber Raita?

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 Cucumber Raita 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 Cucumber Raita?

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.

Related recipes