Spicy Tandoori Grilled Chicken with Curry Cucumber Sauce
Elevate your grilling game with this vibrant and flavorful Spicy Tandoori Grilled Chicken with Curry Cucumber Sauce. Juicy, marinated boneless chicken thighs are infused with a blend of bold spices—cumin, coriander, paprika, turmeric, and cayenne pepper—creating a smoky, charred perfection on the grill. The rich, tangy tandoori marinade, anchored by creamy yogurt and zesty lemon juice, ensures tender and succulent results every time. Paired with a cooling and aromatic curry cucumber sauce made from grated cucumber, Greek yogurt, and fresh cilantro, this dish strikes the perfect balance between fiery heat and refreshing creaminess. Serve it with pillowy naan or fluffy rice and garnish with crisp red onions for a truly unforgettable meal. Perfect for summer barbecues or flavorful weeknight dinners, this recipe combines Indian-inspired flavors with easy grilling techniques to wow your taste buds.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (boneless, skinless)
- 1 cup Plain yogurt
- 4 cloves Garlic (minced)
- 2 teaspoons Ginger (grated)
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Turmeric
- 0.5 teaspoons Cayenne pepper
- 1 teaspoon Salt
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 medium Cucumber (grated)
- 1 cup Greek yogurt
- 1 teaspoon Curry powder
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Honey
- 0.25 teaspoon Black pepper
- 1 small Red onion (thinly sliced, for garnish)
- 4 pieces Naan or rice (optional, for serving)
Instructions
Place the chicken thighs in a large bowl. In a separate mixing bowl, combine plain yogurt, minced garlic, grated ginger, ground cumin, ground coriander, paprika, turmeric, cayenne pepper, salt, lemon juice, and olive oil. Mix well to create the tandoori marinade.
Pour the marinade over the chicken thighs, ensuring they are completely coated. Cover the bowl and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to fully develop.
Preheat your grill to medium-high heat. Brush the grates with a small amount of oil to prevent sticking.
Place the marinated chicken thighs on the grill and cook for 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the grill and let it rest for 5 minutes.
While the chicken is grilling, prepare the curry cucumber sauce. Start by squeezing out any excess water from the grated cucumber using a clean kitchen towel or paper towel.
In a medium bowl, combine the grated cucumber, Greek yogurt, curry powder, chopped cilantro, honey, and black pepper. Mix well and adjust seasoning to taste. Refrigerate until ready to serve.
To serve, plate the grilled tandoori chicken alongside a generous dollop of curry cucumber sauce. Garnish with thinly sliced red onions and serve with naan or steamed rice, if desired.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1243 mg | 54% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 10.3 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 278 mg | 21% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 838 mg | 18% | |
*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.
