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 developed and reviewed.

Juicy chicken marinated in tandoori spices and yogurt, grilled to perfection and served with a refreshing mint-cilantro chutney. This Indian-inspired chicken recipe, ready in about 30 minutes, pairs chicken thighs, bone-in and skin-on, plain yogurt, garlic cloves, minced 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

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, packed fresh mint leaves
1 cup, packed fresh cilantro leaves
1 small green chili, chopped
1/2 tsp cumin powder
1 tsp sugar
2 tbsp water

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

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

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

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.