Tandoori-Spiced Grilled Chicken with Mint-Cilantro Chutney

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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 drafted and published.

Juicy chicken marinated in tandoori spices and yogurt, grilled to perfection and served with a refreshing mint-cilantro chutney. This Indian chicken recipe, ready in about 30 minutes, pairs chicken thighs, bone-in and skin-on, plain yogurt, and garlic cloves, minced for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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

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Ingredients

4 pieces (about 1.5 lbs) chicken thighs, bone-in and skin-on
1 cup plain yogurt
4 garlic cloves, minced
2 tbsp ginger paste
2 tbsp tandoori masala powder
2 tbsp lemon juice
1 tsp salt
1 tsp red chili powder
2 tbsp vegetable oil
1 cup fresh mint leaves, packed
1 cup fresh cilantro leaves, packed
1 small green chili, chopped
1/2 tsp cumin powder
1 tsp sugar
2 tbsp water

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Instructions

Step 1: In a large bowl, combine 1 cup plain yogurt, 4 minced garlic cloves, 2 tbsp ginger paste, 2 tbsp tandoori masala powder, 2 tbsp lemon juice, 1 tsp salt, 1 tsp red chili powder, and 2 tbsp vegetable oil. Mix well to form a smooth marinade.
Step 2: Add 4 chicken thighs to the marinade, coating each piece thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to penetrate.
Step 3: Preheat your grill or grill pan to medium-high heat (about 400°F). Remove the chicken from the marinade and place it on the grill. Cook for 6-7 minutes per side, turning once until the chicken is charred at edges and cooked through (internal temperature 165°F).
Step 4: While the chicken grills, prepare the chutney by blending 1 cup fresh mint leaves, 1 cup fresh cilantro leaves, 1 small chopped green chili, 1/2 tsp cumin powder, 1 tsp sugar, and 2 tbsp water until smooth. Adjust water to achieve a thick but pourable consistency.
Step 5: Serve the hot tandoori-spiced grilled chicken with a side of the mint-cilantro chutney for dipping or drizzling.