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Flavorful Tandoori-Style Grilled Chicken Recipe with Easy Cooling Raita

tandoori-style grilled chicken - featured image
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A simple and bold tandoori-style grilled chicken marinated in yogurt and spices, paired with a refreshing cucumber mint raita. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 4–6 bone-in, skinless chicken thighs (about 2 pounds / 900g)
  • 1 cup (240 ml) plain Greek yogurt (full-fat recommended)
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon cayenne pepper (adjust to heat preference)
  • 1 teaspoon salt (or to taste)
  • 2 tablespoons vegetable or mustard oil
  • A handful fresh cilantro, chopped (optional, for garnish)
  • For the cooling raita:
  • 1 cup (240 ml) plain yogurt (can use dairy-free if preferred)
  • 1/2 cucumber, finely diced (seeded if preferred)
  • 1 tablespoon fresh mint, chopped
  • 1 teaspoon roasted cumin powder (optional)
  • Salt and black pepper to taste
  • Juice of half a lemon (optional)

Instructions

  1. Prepare the marinade by whisking together Greek yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, smoked paprika, turmeric powder, garam masala, cayenne pepper, salt, and oil in a large bowl until smooth and well combined.
  2. Pat the chicken thighs dry with paper towels and add them to the marinade, coating each piece evenly. Cover and refrigerate for at least 4 hours, preferably overnight.
  3. Preheat the grill to medium-high heat (about 10 minutes). If using a gas grill, oil the grates with a paper towel dipped in oil held with tongs.
  4. Grill the chicken for 12-15 minutes, about 6-7 minutes per side, until nicely charred and internal temperature reaches 165°F (74°C).
  5. Remove the chicken from the grill and let it rest for 5 minutes to allow juices to redistribute.
  6. While the chicken grills, prepare the raita by combining yogurt, diced cucumber, chopped mint, roasted cumin powder, salt, black pepper, and lemon juice in a small bowl. Stir well and refrigerate until serving.
  7. Serve the grilled chicken garnished with chopped cilantro alongside the cooling raita.

Notes

If chicken browns too quickly, move to indirect heat to finish cooking. Flip only once for better crust. Yogurt marinade may separate slightly when grilling, which is normal. For indoor cooking, broil on a foil-lined baking sheet about 6 inches from the broiler, turning once.

Nutrition

Keywords: tandoori chicken, grilled chicken, yogurt marinade, cooling raita, Indian recipe, easy dinner, healthy chicken, gluten-free

Find it online: https://tempotaste.com/flavorful-tandoori-style-grilled-chicken-recipe-with-easy-cooling-raita/