Tandoori-Style Chicken with Mint Chutney

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

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 smoky spices, grilled to perfection and paired with a cooling fresh mint sauce. This Indian recipe, ready in about 45 minutes, pairs chicken thighs, plain yogurt, lemon juice 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: 35 min Cook: 10 min Serves 4 Indian cuisine 320 cal/serving

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Ingredients

1.5 pounds, boneless and skinless, cut into 1-inch pieces chicken thighs
1/4 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon paprika
2 cloves, minced garlic
1 inch, grated ginger
1/2 teaspoon salt
1/4 teaspoon (optional) cayenne pepper
1/2 cup, finely chopped fresh mint
1/4 cup plain yogurt
1 tablespoon lime juice
1 teaspoon honey
1/4 teaspoon salt

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Instructions

Step 1: In a bowl, combine 1/4 cup plain yogurt, 2 tablespoons lemon juice, 1 tablespoon garam masala, 1 teaspoon ground cumin, 1 teaspoon turmeric, 1 teaspoon paprika, 2 minced garlic cloves, 1 inch grated ginger, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper (if using); mix well.
Step 2: Add 1.5 pounds chicken thighs (cut into 1-inch pieces) to the marinade and toss to coat evenly. Cover and refrigerate for 30 minutes.
Step 3: Preheat grill to medium-high. Thread chicken onto skewers and grill for 8-10 minutes, turning occasionally, until cooked through and slightly charred.
Step 4: While chicken grills, in a small bowl, whisk together 1/2 cup fresh mint, 1/4 cup plain yogurt, 1 tablespoon lime juice, 1 teaspoon honey, and 1/4 teaspoon salt to make the chutney.
Step 5: Serve grilled chicken hot with mint chutney on the side.