Tandoori-Style Chicken with Mint Chutney

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

Juicy chicken marinated in smoky spices, grilled to perfection and paired with a cooling fresh mint sauce. This indian ready in about 45 minutes blends plain yogurt, tablespoons lemon juice, tablespoon garam masala 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 320 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: 35 min Cook: 10 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Serve grilled chicken hot with mint chutney on the side.

Equipment for this recipe

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Frequently asked questions

How long does Tandoori-Style Chicken with Mint Chutney take to make?

Total time is about 45 minutes (35 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tandoori-Style Chicken with Mint Chutney?

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-Style Chicken with 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-Style Chicken with 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-Style Chicken with Mint Chutney?

Indian indian 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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