Tandoori-Spiced Grilled Chicken with Tangy Mint Chutney

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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 aromatic tandoori spices, grilled to perfection, and served with a refreshing mint chutney that balances the smoky flavor. 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

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Ingredients

1 lb boneless chicken thighs
1/2 cup plain yogurt
2 tbsp tandoori masala powder
4 garlic cloves, minced
1 tbsp ginger paste
2 tbsp lemon juice
1 tsp salt
1 cup fresh mint leaves
1/2 cup fresh cilantro leaves
1 green chili, chopped
1/4 cup plain yogurt (for chutney)
1/2 tsp cumin powder
1/2 tsp sugar
2 tbsp water
2 tbsp vegetable oil

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Instructions

Step 1: In a large bowl, combine 1 lb boneless chicken thighs with 1/2 cup plain yogurt, 2 tbsp tandoori masala powder, 4 minced garlic cloves, 1 tbsp ginger paste, 2 tbsp lemon juice, and 1 tsp salt. Mix thoroughly to coat the chicken evenly and marinate for at least 2 hours or overnight in the refrigerator.
Step 2: While the chicken marinates, prepare the mint chutney by blending 1 cup fresh mint leaves, 1/2 cup fresh cilantro leaves, 1 chopped green chili, 1/4 cup plain yogurt, 1/2 tsp cumin powder, 1/2 tsp sugar, and 2 tbsp water in a food processor until smooth. Adjust salt to taste and refrigerate.
Step 3: Preheat a grill or grill pan over medium-high heat and brush with 2 tbsp vegetable oil to prevent sticking. Place the marinated chicken thighs on the grill and cook for 5-6 minutes per side, or until cooked through and slightly charred at the edges.
Step 4: Remove the chicken from the grill and let it rest for 5 minutes before serving with a generous side of the mint chutney for dipping.