Tandoori-Spiced Roasted Chicken with Tamarind Yogurt Sauce

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

Juicy roasted chicken marinated in aromatic tandoori spices paired with a tangy tamarind yogurt sauce for a vibrant Indian-inspired meal. This indian-inspired chicken ready in about 50 minutes blends bone-in chicken thighs, plain yogurt, tandoori masala powder into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 360 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 35 min Serves 4 Indian cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 cup plain yogurt, 2 tbsp tandoori masala powder, 4 minced garlic cloves, 1 tbsp grated fresh ginger, 2 tbsp lemon juice, and 1 tsp salt; mix thoroughly to form the marinade.
  2. Step 2: Add 6 bone-in chicken thighs to the marinade, coating completely; cover and refrigerate for at least 4 hours or overnight to develop deep flavors.
  3. Step 3: Preheat oven to 425°F. Arrange the marinated chicken thighs on a baking sheet lined with foil and drizzle 2 tbsp vegetable oil evenly over them.
  4. Step 4: Roast the chicken in the oven for 30-35 minutes until the internal temperature reaches 165°F and the edges are slightly charred.
  5. Step 5: Meanwhile, prepare the tamarind yogurt sauce by whisking together 2 tbsp tamarind paste, 1/4 cup water, 1 cup plain yogurt, 1 tsp ground cumin, and 2 tbsp chopped cilantro leaves until smooth and creamy.
  6. Step 6: Serve the hot roasted chicken thighs with a generous spoonful of the tamarind yogurt sauce on the side.

Equipment for this recipe

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Frequently asked questions

How long does Tandoori-Spiced Roasted Chicken with Tamarind Yogurt Sauce take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tandoori-Spiced Roasted Chicken with Tamarind Yogurt Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Tandoori-Spiced Roasted Chicken with Tamarind Yogurt Sauce?

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 Roasted Chicken with Tamarind Yogurt Sauce 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 Roasted Chicken with Tamarind Yogurt Sauce?

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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