Tandoori-Spiced Grilled Chicken with Tangy Mint Chutney

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

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 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.

★ 4.1 (14 ratings) Prep: 15 min Cook: 15 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Frequently asked questions

How long does Tandoori-Spiced Grilled Chicken with Tangy Mint Chutney 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 Tangy Mint Chutney?

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 Tangy 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 Tangy 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 Tangy 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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