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.
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Recipe Information
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)
Instructions
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.
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.
Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.
Remove the chicken from the marinade and shake off the excess. Place the chicken on the wire rack, ensuring the pieces are spaced apart.
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.
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.
Once the chicken is cooked, let it rest for 5 minutes. Garnish with chopped cilantro.
Serve the Tandoori Chicken hot with the cooling yogurt sauce on the side.
Nutrition Facts
Calories |
1887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.2 g | 137% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 3674 mg | 160% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 29.0 g | ||
| Protein | 182.0 g | 364% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 947 mg | 73% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2999 mg | 64% | |
*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.
