Tandoori Chicken with Cucumber Raita

If there’s one dish that never fails to wow both the senses and the dinner table, it’s Tandoori Chicken — juicy, smoky, and marinated in a bold, deeply spiced yogurt blend. Paired with a cool cucumber raita, this recipe balances heat and refreshment beautifully.

Whether you’re firing up the grill, using a stovetop grill pan, or roasting in the oven, this recipe brings vibrant Indian flavor into your kitchen in a way that’s surprisingly simple and deeply satisfying.

Why You’ll Love This Recipe:

Traditional tandoori chicken is cooked in a clay oven (tandoor), but this version gives you that signature char and flavor using a home oven or grill. The marinade is where the magic happens — yogurt tenderizes the chicken while spices like garam masala, paprika, cumin, and turmeric bring the boldness.

What makes this version stand out?
- A bright squeeze of lime in the marinade
- A mix of both smoked paprika and Kashmiri chili for color and depth
- A cooling cucumber-mint raita that’s refreshingly herby and creamy

Final Thoughts:

Tandoori chicken is one of those dishes that feels restaurant-worthy but is totally doable at home — especially with this simplified method. The creamy cucumber raita pulls everything together, cooling the heat and adding a herbaceous finish.

This is flavor-forward cooking that’s still practical. Make it once, and it’ll quickly become a staple for grill season or cozy weeknight meals.

Yield: 4 servings

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Indian Tandoori Chicken with Cucumber Raita

Cook time: 25 MinTotal time: 25 Min

If there’s one dish that never fails to wow both the senses and the dinner table, it’s Tandoori Chicken— juicy, smoky, and marinated in a bold, deeply spiced yogurt blend. Paired with acool cucumber raita, this recipe balances heat and refreshment beautifully.

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Ingredients

For the Tandoori Chicken Marinade

• 1.5 lbs (700g) chicken thighs or breasts (boneless or bone-in)
• 1 cup plain Greek yogurt
• 1 tbsp lime juice
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp garam masala
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground turmeric
• 1 tsp Kashmiri chili powder (or mild chili powder)
• 1 tsp salt
• 1 tbsp olive oil or neutral oil

For the Cucumber Raita

• 1 cup plain yogurt
• ½ cup cucumber, grated or finely diced
• 1 tbsp fresh mint, finely chopped
• 1 tbsp fresh cilantro, finely chopped
• ½ tsp ground cumin
• Pinch of salt
• Optional: squeeze of lime or a sprinkle of black salt for extra depth

Instructions

1. In a large bowl, whisk together yogurt, lime juice, garlic, ginger, spices, and oil. Add the chicken and coat thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
2. In a bowl, combine yogurt, cucumber, mint, cilantro, cumin, and salt. Mix well. Adjust salt or add a squeeze of lime if desired. Keep chilled until ready to serve.
3. Grill Method: Preheat grill to medium-high heat. Cook chicken for 5–7 minutes per side, or until nicely charred and fully cooked (internal temp of 165°F).
4. Oven Method: Preheat oven to 425°F (220°C). Place chicken on a baking rack over a tray lined with foil. Roast for 25–30 minutes, then broil for 2–3 minutes at the end for charred edges.
5. Slice chicken and serve over rice, naan, or salad. Spoon cucumber raita on the side or drizzle over top. Garnish with extra herbs and lime wedges.

Notes

Use bone-in chicken thighs for extra juicy results.

Want it spicier? Add ½ tsp cayenne to the marinade.

No grill? Use a stovetop grill pan or roast it in the oven — broiling at the end makes all the difference.

Dairy-free? Use coconut yogurt for both the marinade and raita.

Nutrition Facts

Calories

495

Sugar

5 g

Protein

36 g

Fat

35 g

Carbs

9 g

Sat. Fat

10 g

Cholesterol

177 mg

Fiber

1 g

Net carbs

8 g

Sodium

2528 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.