Tandoori-Style Grilled Chicken with Turmeric and Yogurt Marinade

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

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 yogurt, turmeric, and aromatic Indian spices, then grilled to smoky perfection. This Indian-inspired chicken recipe, ready in about 30 minutes, pairs boneless chicken thighs, plain yogurt, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 15 min Cook: 15 min Serves 4 Indian cuisine 280 cal/serving

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Ingredients

1 lb, skinless boneless chicken thighs
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 cloves minced garlic
1 tsp minced ginger
1 tsp salt
2 tbsp vegetable oil

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Instructions

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.
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.
Step 3: Preheat grill or grill pan to medium-high heat and brush with 2 tbsp vegetable oil.
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.
Step 5: Let rest for 5 minutes before serving with fresh lemon wedges.