Tandoori-Style Grilled Chicken with Turmeric and Yogurt Marinade

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

Juicy chicken marinated in yogurt, turmeric, and aromatic Indian spices, then grilled to smoky perfection. This indian-inspired chicken ready in about 30 minutes blends skinless boneless chicken thighs, plain yogurt, turmeric 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 280 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: 15 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1/2 cup plain yogurt, 1 tsp turmeric powder, 1 tsp garam masala, 1 tsp ground cumin, 1 tsp paprika, 2 tbsp lemon juice, 2 minced garlic cloves, 1 tsp minced ginger, and 1 tsp salt. Mix well to form a smooth marinade.
  2. Step 2: Add 1 lb boneless, skinless chicken thighs to the marinade, coating each piece evenly. Cover and refrigerate for at least 4 hours, preferably overnight for best flavor.
  3. Step 3: Preheat grill or grill pan to medium-high heat and brush with 2 tbsp vegetable oil.
  4. Step 4: Remove chicken from marinade and grill for 5-7 minutes per side, until internal temperature reaches 165°F and chicken is charred at edges.
  5. Step 5: Let rest for 5 minutes before serving with fresh lemon wedges.

Frequently asked questions

How long does Tandoori-Style Grilled Chicken with Turmeric and Yogurt Marinade take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tandoori-Style Grilled Chicken with Turmeric and Yogurt Marinade?

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 Grilled Chicken with Turmeric and Yogurt Marinade?

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 Grilled Chicken with Turmeric and Yogurt Marinade 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 Grilled Chicken with Turmeric and Yogurt Marinade?

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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