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You are here: Home / Ingredient / Chicken / Tandoori Chicken With Mango Yogurt Chutney

Tandoori Chicken With Mango Yogurt Chutney

Published: June 15, 2019 | Updated: March 21, 2022 | By: Jordan

412 shares

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A Tandoori Chicken Recipe with a Mango Yogurt Chutney that is to die for. Literally. You won’t want to make it any other way!

tandoori chicken with mango yogurt chutney on a plate

This recipe was developed in paid partnership with Alove. Thank you for being supportive of me working with brands I use and love.

I stepped out of my comfort zone a little bit when I decided to try an Indian recipe and to use this new aloe vera yogurt. And let me tell you I am SO glad I did.

The chicken is juicy with some heat from the tandoori spice mixture, and the yogurt chutney is off the charts. I mean, I know I’m a little biased here, but when I tell you it’s amazing, believe it!

Or try it for yourself and find out.

Tandoori Chicken Pinterst Short Pin

What is tandoori chicken?

Tandoori chicken is an Indian classic that’s derives from the tandoor clay oven used to make naan, a delicious Indian flatbread. If you can believe it, you can actually buy one of these  tandoor ovens on Amazon! But let’s be real, what can’t you buy on Amazon these days?

Most tandoori chicken recipes will marinate skinless chicken legs or thighs in a mixture of yogurt, lemon juice, and spices. In this recipe, we are using chicken tenders but you can use any part of the chicken you feel like.

The chicken gets its characteristic red coloring from food dye, but I’m not that big into dying my food, so I skipped it here. If that bright color is a must have for you, feel free to add some red or orange food dye to the marinade!

A Tandoori Chicken Recipe with a Mango Yogurt Chutney that is to die for. Literally. You won't want to make it any other way! Click to Tweet

How to make tandoori chicken

First, you’ll create the tandoori yogurt marinade. I used Alove aloe vera yogurt because it’s on the sweeter side and I love the texture of the aloe gel pieces.

In a large mixing bowl, whisk together garam masala, cayenne pepper, turmeric, and paprika. Then add the yogurt, lemon juice, ginger, and garlic.

tandoori spice mixture

Add the chicken and toss to coat. You can either leave the chicken in the bowl and cover it with plastic wrap, or you can transfer it to a larger resealable bag to marinate. Then you will place it in the refrigerator for 1 hour, or up to 10 hours. The longer you marinate the chicken, the more flavor it will have.

tandoori marinade for chicken

Preheat the oven to 425 F and line a baking sheet with foil, place a wire baking rack wire baking rack over top and bake the chicken for 20-25 minutes.

Broil it during the last 2-3 minutes for more of a charred flavor. Cooking the chicken on a wire rack will allow the juices to drip down so the chicken gets nice and crispy.

You will also bake a side of cauliflower at the same time! So even though it’s not a one pan recipe, you get the same benefit of having everything cook together all at once.

cauliflower in a white bowl

Alternatively, you can bake everything together in a sheet pan. The chicken will be juicer, but won’t get as crispy.

tandoori chicken with cauliflower in a pan

Mango Yogurt Chutney

The mango yogurt chutney in this recipe is TO DIE FOR. As soon as I tasted that, I knew I had struck recipe gold.

mango yogurt chutney ingredients

Yogurt is commonly found in Indian recipes for many reasons:

  • The cooling effects help soothe burns aka spicy food
  • It’s a great thickener for curry powder
  • Yogurt helps to bind curry and rice together, making it easier to pick up with your fingers (yes, Indians like to eat with their hands)
  • And many more!

mango yogurt chutney in a small bowl with a spoon

The Mango Yogurt Chutney is a mixture of Alove aloe vera yogurt, lemon juice, mango, red onion, cilantro, and mint. If there were any leftovers, I was planning on putting granola over it and having it for breakfast the next day. Spoiler alert: there weren’t any leftovers.

There are so many delicious things you could do with that chutney, it’s dangerous!

alove yogurt on a marble slab

Aloe vera yogurt is on the sweeter side which pairs well with the tangy flavor from the lemon, the bite of the red onion, and the creaminess (yes, I think herbs can be creamy) of the cilantro and of course, it’s an excellent accompaniment to the spicy tandoori chicken.

I partnered with Alove because they strive to produce products under the highest standards of quality, which aligns with my values. They use only the best ingredients and stay away from ingredients like high fructose corn syrup.

The aloe vera gel pieces give the chutney a unique texture, plus add an additional “cooling” relief to the spiciness of the chicken.

two plates of tandoori chicken with cauliflower and rice

The tandoori chicken marinade smells so incredibly heavenly, I could bathe in it! It doesn’t smell spicy at all, but before cooking it does have a pretty good kick. Once it’s been cooked, the kick from the spices subsides a bit, so it’s not that spicy.

If you want to pump up the heat on your tandoori chicken, reserve some of the tandoori marinade (before adding it to the raw chicken) to top the chicken with after it’s finished cooking.

This yogurt sauce isn’t limited to Indian recipes you can also use it on salmon, grilled chicken, or roasted cauliflower!

An Indian restaurant quality recipe for Tandoori Chicken. Click to Tweet

Want to try Tandoori Chicken With Mango Yogurt Chutney?

PIN IT to your Indian recipes, chicken, or 30 minutes or less board to save it for later!
Find me on Pinterest for more great recipes. I’m always pinning!

Tandoori Chicken Pinterest Long Pin

tandoori chicken with mango yogurt chutney on a plate
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Tandoori Chicken With Mango Yogurt Chutney

A Tandoori Chicken Recipe with Mango Yogurt Chutney that is to die for. Literally. You won't want to make it any other way!
Prep Time40 mins
Cook Time25 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Indian
Keyword: Chicken recipes, Indian recipes, Tandoori chicken
Servings: 4
Calories: 319kcal
Prevent your screen from going dark
Author: Jordan

Ingredients

Tandoori Chicken

  • 1 pound chicken tenders
  • 2 cups Alove aloe vera yogurt
  • 4 tablespoons lemon juice, about 1 lemon
  • 2 teaspoons fresh ginger, grated
  • 2 teaspoons fresh garlic, minced
  • 2 tablespoons garam masala
  • 2 teaspoons cayenne pepper
  • 2 teaspoons turmeric
  • 2 tablespoons paprika

Cauliflower

  • 2 cups cauliflower florets
  • 1 teaspoon nutmeg
  • 1 teaspoon cumin
  • 1/2 tablespoon olive oil

Mango Yogurt Chutney

  • 1/2 cup Alove aloe vera yogurt
  • 1 mango, diced
  • 1 tablespoon red onion, diced small
  • 1 tablespoon fresh cilantro, chopped
  • 1/2 tablespoon fresh mint leaves, chopped
  • 1/2 lemon, juice

Instructions

  • Preheat oven to 425 F.
  • First, make the Tandoori Chicken marinade. Combine all Tandoori Chicken ingredients except for the chicken) in a small mixing bowl, then add the marinade and chicken tenders to a large re-sealable zipper storage bag. Toss to coat and store in the refrigerator for 30 minutes, or up to 8 hours. *The longer the chicken marinates, the more flavor it will have.
  • Toss cauliflower florets with olive oil, nutmeg, and cumin and place on a foiled sheet pan and bake for 15-20 minutes or until tender enough to poke with a fork. Place the marinated chicken tenders on a metal cooling rack over top of a sheet pan (so the juice can drip down) and bake for 15 minutes.
  • Remove the chicken and cauliflower from the oven and preheat the broiler to high. Then broil everything on the top rack for 2 minutes for a charred look and taste.
  • While the chicken and cauliflower are cooking, combine all of the mango chutney ingredients in a small mixing bowl and set aside.
  • To plate: divide the chicken and cauliflower between two plates and top the chicken with the Mango Yogurt Chutney.

Notes

* Nutrition information is approximate and was calculated using a recipe nutrition label generator.
*Reserve some of the chicken marinade (before mixing it with the chicken) if you want your chicken to be spicier after it cooks

Nutrition

Calories: 319kcal | Carbohydrates: 26g | Protein: 35g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 259mg | Potassium: 1146mg | Fiber: 5g | Sugar: 19g | Vitamin A: 2725IU | Vitamin C: 50.5mg | Calcium: 317mg | Iron: 2.4mg
Nutrition information is approximate and was calculated using a recipe nutrition label generator.
Tried this recipe?I'd love to see your dish, mention @jzeats or tag #jzeats!
412 shares

Published: June 15, 2019 Filed Under: Chicken, Meal Prep That Doesn't Suck, One Pan Recipes

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Reader Interactions

Comments

  1. Demeter | Beaming Baker

    June 22, 2019 at 8:20 am

    Sometimes the best things really do happen when you step out of your comfort zone. 🙂

    Reply
  2. Tynia Peay

    June 22, 2019 at 8:34 am

    This recipe makes Tandoori chicken at home very easy. Thanks for sharing!

    Reply
  3. Beth Neels

    June 22, 2019 at 10:07 am

    I can honestly say, I did not know they made yogurt with aloe vera and I am a plant scientist and love to eat edible plants and flowers! I can’t wait to try this chutney! It sounds so amazing!

    Reply
    • JZ Eats

      June 22, 2019 at 12:27 pm

      Yes! It’s a great way to incorporate plants into your diet.

      Reply
  4. Noelle

    June 22, 2019 at 10:52 am

    Chutney is one of my new found favorite things! Love this recipe, keeper for sure!

    Reply
  5. Andrea Metlika

    June 22, 2019 at 11:44 am

    The tandoori marinade sounds delicious! and the chutney, WOW! I’m not surprised there weren’t any leftovers. Definitely going to try this.

    Reply
    • JZ Eats

      June 22, 2019 at 12:28 pm

      Ate it all and wished there was more!!

      Reply

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about meI’m that girl behind the camera and the creator of all the delicious recipes on this website. I’m a Baltimore food blogger who enjoys nothing more than food!
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