Tandoori Chicken with Yogurt Sauce

Elevate your dinner table with this vibrant and flavorful Tandoori Chicken with Yogurt Sauce, a classic Indian-inspired dish that's both aromatic and easy to prepare. Succulent bone-in, skinless chicken thighs are marinated in a richly spiced yogurt mixture featuring garlic, ginger, cumin, coriander, and warming garam masala, then roasted to perfection with a gorgeous charred finish. Paired with a refreshing cucumber-mint yogurt sauce, this dish offers a perfect balance of smoky heat and cooling creaminess. Ideal for weeknight meals or entertaining, this recipe delivers restaurant-quality results from the comfort of your kitchen. Serve it with a side of naan or basmati rice, and garnish with fresh cilantro for a burst of brightness.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs (bone-in, skinless)
• 1 cup Plain yogurt
• 2 tablespoons Lemon juice
• 4 cloves Garlic (minced)
• 1 tablespoon Ginger (minced)
• 2 teaspoons Cumin powder
• 2 teaspoons Coriander powder
• 2 teaspoons Paprika
• 1 teaspoon Garam masala
• 1 teaspoon Ground turmeric
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 2 tablespoons Cilantro (chopped, for garnish)
• 1 cup Yogurt (for sauce)
• 0.5 cup Cucumber (grated, for sauce)
• 2 tablespoons Mint leaves (chopped, for sauce)
• 0.25 teaspoon Salt (for sauce)
• 0.25 teaspoon Ground cumin (for sauce)

Directions

Step 1

Prepare the marinade by combining the plain yogurt, lemon juice, garlic, ginger, cumin powder, coriander powder, paprika, garam masala, ground turmeric, cayenne pepper, and salt in a large mixing bowl.

Step 2

Make small incisions in the chicken thighs to help the marinade penetrate, then coat each piece thoroughly with the marinade. Cover the bowl and refrigerate for at least 2 hours, preferably overnight for best flavor.

Step 3

Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.

Step 4

Remove the chicken from the marinade and shake off the excess. Place the chicken on the wire rack, ensuring the pieces are spaced apart.

Step 5

Brush the chicken lightly with vegetable oil. Bake in the preheated oven for 25-30 minutes or until the internal temperature of the chicken reaches 165°F (74°C). For a charred effect, broil the chicken for 2-3 minutes toward the end of cooking.

Step 6

While the chicken is cooking, prepare the yogurt sauce by combining the yogurt, grated cucumber, chopped mint leaves, salt, and ground cumin in a small bowl. Mix well and refrigerate until ready to use.

Step 7

Once the chicken is cooked, let it rest for 5 minutes. Garnish with chopped cilantro.

Step 8

Serve the Tandoori Chicken hot with the cooling yogurt sauce on the side.

Nutrition Facts

Serving size	(1316.5g)

Amount per serving	% Daily Value*
Calories	1887.3

Total Fat 107.2g	0%
Saturated Fat 29.6g	0%
Polyunsaturated Fat 16.9g
Cholesterol 610.0mg	0%
Sodium 3674.4mg	0%
Total Carbohydrate 47.9g	0%
Dietary Fiber 6.5g	0%
Total Sugars 29.0g
Protein 182.0g	0%

Vitamin D 147.6IU	0%
Calcium 947.1mg	0%
Iron 14.9mg	0%
Potassium 2999.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.2%

Protein: 38.6%

Carbs: 10.2%