Tandoori Chicken with Tzatziki Sauce

Why You’ll Love This Recipe

I love how this dish combines two worlds on one plate—spicy, smoky tandoori-style chicken with the refreshing tang of tzatziki. The marinade makes the chicken incredibly tender, and the Greek yogurt-based sauce keeps the whole meal feeling light but satisfying. It’s perfect for grilling nights, meal prep, or when I want something exciting and protein-packed.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken Marinade:

• 1½ lbs boneless, skinless chicken thighs or breasts

• 1 cup plain Greek yogurt

• 2 tablespoons lemon juice

• 1 tablespoon olive oil

• 3 cloves garlic, minced

• 1 tablespoon grated fresh ginger

• 1 tablespoon paprika

• 1½ teaspoons ground cumin

• 1 teaspoon turmeric

• 1 teaspoon ground coriander

• ½ teaspoon cayenne pepper (optional for heat)

• 1 teaspoon salt

For the Tzatziki Sauce:

• 1 cup plain Greek yogurt

• 1/2 cucumber, grated and squeezed dry

• 1 clove garlic, minced

• 1 tablespoon lemon juice

• 1 tablespoon chopped fresh dill or mint

• Salt and pepper to taste

Directions

1. I whisk together all the marinade ingredients in a large bowl.

2. I add the chicken to the bowl, making sure it’s thoroughly coated. I cover it and refrigerate for at least 4 hours or overnight for best flavor.

3. When I’m ready to cook, I preheat the grill or oven to 400°F (200°C). If I’m baking, I line a baking sheet with foil and place a rack on top.

4. I remove the chicken from the marinade and cook it for 6–8 minutes per side on the grill, or 20–25 minutes in the oven, until fully cooked and slightly charred at the edges.

5. While the chicken cooks, I make the tzatziki. I mix together the Greek yogurt, grated cucumber (squeezed dry), garlic, lemon juice, dill or mint, and season with salt and pepper. I chill it until ready to serve.

6. I serve the hot tandoori chicken with a big spoonful of tzatziki on the side, and often pair it with warm naan or fluffy rice.

Servings and timing

• Serves: 4

• Prep time: 10 minutes

• Cook time: 25 minutes

• Total time: 35 minutes (plus marinating time)

• Calories: Approximately 310 kcal per serving

Variations

• Use bone-in chicken for extra juiciness, just adjust cooking time accordingly.

• Add a pinch of garam masala to the marinade for deeper flavor.

• Swap dill for mint in the tzatziki for a fresh spin.

• Serve the chicken sliced in wraps or pita with lettuce and red onion.

• Add grilled veggies on the side like zucchini, bell pepper, or eggplant for a full plate.

Storage / reheating

I store leftover chicken in an airtight container in the fridge for up to 3 days. The tzatziki stays fresh for about 2 days. I reheat the chicken gently in the oven or a skillet to maintain juiciness, and serve it with fresh naan or over rice for a quick meal.

FAQs

Can I use store-bought tandoori seasoning?

Yes—I’ve done that when short on time. I still mix it with yogurt and lemon juice for tenderness.

What’s the best chicken cut for this recipe?

Thighs are juicier and more forgiving, but breasts work great too—I just watch not to overcook them.

Can I make this dairy-free?

Yes—I use a dairy-free yogurt alternative for both the marinade and the tzatziki and it still turns out delicious.

Do I have to use a grill?

No—I often bake it or even pan-sear it in a hot skillet. The flavor’s still bold and smoky thanks to the spices.

How spicy is this dish?

It’s mildly spiced, but I can adjust the heat by adding more or less cayenne, depending on my preference.

Conclusion

This Tandoori Chicken with Tzatziki Sauce is one of my favorite fusion meals. It’s bold, fresh, and surprisingly simple to make. Whether I grill it outside or bake it in the oven, the result is always flavorful, juicy chicken with a refreshing creamy contrast. I love making this for family dinners or as a fun twist on meal prep.