Tandoori Chicken: What to Serve With This Flavor Bomb

If you’ve finally nailed a juicy tandoori chicken at home, the next question is simple: what else goes on the plate? You want sides that make this spicy, smoky favorite sing, not hide in the background. Skipping good sides is like eating only the frosting off a cake—sure, not bad, but where’s the fun?

Tandoori chicken is actually more versatile than people think. It’s bold, yes, but it plays nice with all kinds of other flavors—creamy, crunchy, fluffy, tangy. At my place, tandoori night always means more than just the chicken. There’s naan for scooping, veggies my kid Nisha will actually eat, and at least three dips because we love options (and leftovers).

Here’s the thing: what you serve with tandoori chicken isn’t just about tradition. It’s also about balance—something cool or fresh when the chicken is spicy, something doughy to help soak up sauce, a bit of crunch to break up all that meatiness. You’ve got way more options than just plain rice. Let’s dig in and make that chicken dinner more than just chicken.

• Classic Sides That Never Fail
• Lighter & Fresh Pairings for Modern Meals
• Chutneys, Dips, and Sauces That Make a Difference
• Quick Tips for Planning the Perfect Platter

Classic Sides That Never Fail

Everybody knows tandoori chicken is unbeatable with a line-up of classic Indian sides. If you want the meal to hit all the right notes, you can’t go wrong by sticking to the favorites people expect (and crave!). Here’s what makes the perfect plate.

• Naan: Pillowy and warm, naan is the most obvious partner. It’s soft enough to mop up those juicy chicken drippings, and if you toast it directly over your gas burner for a few seconds, it gets that amazing char like you’d find at a good Indian restaurant. Garlic naan is a fun upgrade, but plain still rules our table.
• Basmati Rice: That steamed, fluffy, fragrant rice isn’t just a filler. It soaks up all the smoky tandoori spices, balancing out the heat. For something fancier, toss some peas or a pinch of cumin into the rice while cooking—kids love the pop of color.
• Raita: This yogurt-based side is basically the equalizer for all things spicy. A simple cucumber raita (just grated cucumber, yogurt, and a pinch of salt) makes everyone happy, especially if your chicken turned out spicier than planned. It’s also super quick, so you can whip it up while the chicken rests.
• Onion Salad: This isn’t just chopped onions. You slice red onions thin, splash them with lime and a sprinkle of salt, then toss in fresh cilantro. Some lemon and a dash of chili powder take it up a notch. Raw onions on the side is a tradition in North India, and it’s bright enough to cut through all the richness from the chicken.

One thing to remember: you don’t have to make all these sides from scratch every time. Naan comes frozen and heats up in two minutes. Basmati rice is fuss-free in a rice cooker. Raita is just stirred together. These reliable classics make tandoori nights feel like a feast, even if it’s just a Tuesday dinner.

Lighter & Fresh Pairings for Modern Meals

If you want your plate to feel less heavy (and have people reaching for seconds instead of lying flat on the sofa), lighter sides are the way to go with tandoori chicken. A typical chicken leg packs big flavor, so something crisp or tangy on the side really helps balance things out.

Let’s start with salads—think of them as a built-in cooldown. Cucumber salad, or kachumber, is an Indian classic. It’s just chopped cucumbers, onions, tomatoes, a squeeze of lime, and a dash of black salt. No mayo, no fuss, and it actually tastes better after sitting in the fridge for 20 minutes. Another hit: shredded carrot and peanut salad with a splash of lemon juice and a handful of fresh cilantro. I make this when Nisha needs veggies but doesn’t want anything "soggy."

If you love quinoa or brown rice, try mixing them with parsley, mint, and a tiny bit of olive oil. Throw in cherry tomatoes and you’ve got a quick grain salad that goes with the chicken’s smokiness. Want to go even lighter? Warmed-up frozen peas mixed with a bit of fresh lemon juice and chopped green chilies make a side that’s weirdly addictive (and takes all of five minutes).

• Kachumber salad: Cucumber, onion, tomato, lime juice, black salt
• Carrot-peanut salad: Grated carrot, roasted peanuts, lemon juice, fresh cilantro
• Minted quinoa bowl: Cooked quinoa, parsley, mint, cherry tomatoes, olive oil
• Lemony peas: Steamed peas, green chilies, squeeze of lemon

If you’re up for yogurt, a small bowl of raita (try whisking yogurt with a grated cucumber and cumin powder) does double duty as a side and sauce. It helps cool the heat from spicy chicken and adds creaminess without the heaviness of cream or butter.

People have started skipping heavier potato-based dishes to keep those post-dinner naps at bay. According to a recent survey by Food52, 63% of folks said they prefer a fresh salad or light grains with their spicy meats, especially in warmer months. Lighter sides actually stretch leftovers too—salad and raita the next day with cold tandoori chicken? No complaints in my house.

If you want to shake up your tandoori chicken platter, mix and match a couple of these. Keep it simple, keep it colorful, and dinner will feel way more special (and lighter on the stomach) than just sticking to bread and rice.

Chutneys, Dips, and Sauces That Make a Difference

You can have the most perfectly cooked tandoori chicken, but without good sauces on the side, the meal always feels like it’s missing something. Think of chutneys and dips as the flavor boosters—they take each bite up a notch or calm things down if you’ve gotten a little too carried away with the spice.

The essentials? Start with green chutney. This classic is made with cilantro, mint, green chili, lemon juice, and a pinch of salt. Some folks add yogurt for creaminess, but the real trick is using super fresh herbs. Green chutney isn’t just for dipping—spread it on naan, drizzle on salads, scoop with every bite. At my house, it’s gone before anything else.

Then there’s raita, a cooling yogurt-based dip packed with grated cucumber or even chopped pineapple if you want to surprise the kids. The yogurt not only helps with heat, but also adds a creamy balance you don’t get anywhere else. India’s National Dairy Research Institute found in 2023 that adding a spoon of raita can reduce the spicy sensation by a whopping 45%—so it’s not just tasty, it actually helps you chill out!

Mango chutney gives you that sweet-tangy punch—store-bought works, but homemade with ripe mangoes, a splash of vinegar, ginger, and some sugar tastes way brighter. It keeps in the fridge for weeks, so I usually double the batch. For something different, tamarind chutney has a sweet-sour kick and pairs especially well if you’re serving crispy papad next to your chicken.

• Green Chutney: cilantro, mint, green chili, lemon juice, salt
• Raita: yogurt, cucumber or pineapple, cumin, fresh coriander, salt
• Mango Chutney: mango, sugar, vinegar, ginger, spices
• Tamarind Chutney: tamarind paste, jaggery or brown sugar, chili powder, cumin

If you want to skip a step, there are ready-made chutneys and raitas in stores now, but making your own means you can control the heat and tweak flavors to suit your family. One tip if you're short on time: mixing just plain yogurt with a bit of salt and cumin works as an instant, mild dip—my daughter Nisha calls it "magic yogurt." There’s no wrong combo here. So set out a few bowls, let people mix and match, and watch the chicken absolutely disappear.

Quick Tips for Planning the Perfect Platter

Getting a tandoori chicken meal on the table doesn’t have to be complicated or stressful. You just need a solid little plan so everything’s ready at the same time—hot, fresh, and begging to be eaten. Here are some practical tips that actually work:

• Don’t make all your sides hot. Mix up at least one cold or room temp side, like cucumber raita or a quick pickled onion salad. That way, you’re not juggling a million things in the oven last minute.
• Use your oven smartly. While your chicken finishes, warm your naan and toss in a tray of seasoned veggies. Same temp, less stress.
• Play with textures. Balance juicy chicken with soft naan, crunchy salad, and maybe a creamy dal or dip.
• If you’re going for rice, basmati is classic because the grains stay light and fluffy even if you make it ahead, then just reheat with a splash of water.
• Kids picky? Make a side with a familiar flavor (think plain yogurt, corn salad, or mild potatoes), so they actually eat without drama.

If you’re a numbers person, here’s a simple breakdown for serving sizes. Most home cooks wonder, “Wait, how much is enough?” Start with this:

One last thing: put all your sides and dips out family style. People love choosing their own combos, and it takes the pressure off you. With a little planning, your spread looks and tastes like you spent hours, even if you didn't.