Best Sides to Serve with Tandoori Chicken

Tandoori chicken is bold, smoky, and juicy-spiced with cumin, coriander, paprika, and yogurt, then charred in a hot oven or tandoor. But the real magic happens when you pair it with the right sides. A plate of tandoori chicken alone can feel incomplete. The right accompaniments balance the heat, cut through the richness, and add texture, freshness, and depth. You don’t need fancy ingredients. Just a few well-chosen dishes turn a simple meal into something unforgettable.

Plain Basmati Rice

Simple white rice might seem boring next to fiery tandoori chicken, but that’s exactly why it works. Basmati rice is light, fragrant, and slightly nutty. It doesn’t compete-it absorbs the spice and juices from the chicken like a sponge. Cook it with a pinch of salt and a teaspoon of ghee for extra richness. No butter, no herbs, no fuss. Just plain rice, steamed perfectly. In India, this is the default pairing for a reason. When the chicken is charred at the edges and still pink inside, the rice cools your tongue without dulling the flavor.

Cucumber Raita

If tandoori chicken is fire, raita is water. Thick, cool, and creamy, raita is made from plain yogurt, grated cucumber, a pinch of roasted cumin powder, and a tiny bit of salt. Some add mint or chopped green chili, but keep it simple. The yogurt neutralizes the heat, the cucumber adds crunch, and the cumin ties it back to the spices in the chicken. Serve it in a small bowl on the side. Dip your chicken into it, or spoon it over your rice. It’s the most effective way to reset your palate between bites.

Grilled Vegetables

Think bell peppers, red onions, zucchini, and eggplant-cut into thick chunks, tossed in olive oil, salt, and a dash of tandoori spice mix. Grill them alongside the chicken for the last 10 minutes. They soak up the same smoky flavor, char lightly, and stay crisp-tender. The sweetness of roasted peppers balances the tang of the yogurt marinade. This isn’t just a side-it’s an extension of the chicken. You’ll find this combo in street food stalls across Delhi and Mumbai. No fancy technique needed. Just a hot grill and patience.

Naan or Roti

Flatbread is non-negotiable. Warm, pillowy naan is the classic. Brush it with melted butter or garlic paste right after it comes off the tawa. Tear off a piece, wrap it around a chunk of chicken, and dip it in raita. The bread catches the drippings and carries the spice in every bite. If you don’t have access to a tandoor, bake naan in a hot oven or cook it on a cast iron skillet. Roti works too-whole wheat, thinner, and more rustic. It’s less soft than naan, but it holds up better if you’re eating with your hands outdoors. Either way, you need something to scoop, wrap, and mop up the juices.

Mint Chutney

Not the same as raita. Mint chutney is green, sharp, and punchy. Blend fresh mint leaves, cilantro, green chili, lemon juice, a touch of sugar, and a pinch of salt. Blend until smooth. It’s brighter than raita, more aggressive. It cuts through the fat and adds a herbal zing that makes the chicken taste even more vibrant. Some people use it as a dip. Others spread it on naan before wrapping the chicken. It’s the kind of condiment you’ll find yourself reaching for again and again. Keep it in a small jar in the fridge-it lasts a week.

Indian Pickles (Achar)

For those who like a little tang and bite, a spoonful of mango pickle or lime pickle adds a whole new layer. It’s salty, sour, spicy, and sweet all at once. A tiny amount-half a teaspoon-is enough. It’s not for everyone, but if you’ve ever had it with tandoori chicken, you know why it’s a staple in Indian households. The acidity wakes up the spices. The crunch contrasts the tender meat. It’s the secret weapon of seasoned eaters. Serve it in a tiny bowl on the side. Don’t mix it into your rice. Let it stand alone as a flavor bomb.

Simple Lentil Dal

Don’t overcomplicate it. A bowl of plain yellow dal-made from split mung beans or masoor dal, simmered with turmeric, cumin, and a tempering of garlic and dried red chilies-is the perfect grounding element. It’s soft, warm, and comforting. It doesn’t compete with the chicken. It supports it. The dal adds protein and fiber, making the meal more balanced. In homes across Punjab and Uttar Pradesh, this is how tandoori chicken is served on weeknights. No cream, no butter, no garnish. Just dal, rice, and chicken. Simple. Satisfying.

Salad: Onion, Tomato, and Lime

One of the easiest, most refreshing sides you can make. Thinly slice a red onion, chop a couple of ripe tomatoes, and toss them with a squeeze of fresh lime juice and a pinch of salt. Let it sit for 10 minutes. The salt draws out moisture, softening the onion and brightening the tomato. No oil. No dressing. Just raw, crisp vegetables with a citrus kick. It cleanses your mouth after a rich bite of chicken. It’s the kind of side you’ll find at roadside dhabas in Rajasthan. Quick. Cheap. Perfect.

Why These Sides Work Together

There’s a reason these pairings have lasted for generations. They follow a simple rule: contrast and balance. Tandoori chicken is spicy, fatty, smoky, and slightly sweet. The sides need to counter that. Raita cools. Chutney zings. Pickle tangs. Rice soaks. Bread scoops. Salad cleanses. Grilled veggies echo the char. Each one plays a role. You don’t need all of them. Pick two or three that match your mood. Craving comfort? Go with rice and dal. Want freshness? Raita and salad. Feeling adventurous? Add the pickle and mint chutney.

What Not to Serve

Avoid heavy, creamy sides like mac and cheese, mashed potatoes, or rich sauces. They weigh down the dish and mute the spices. Don’t serve cold pasta or overly sweet desserts right after-those flavors clash. Stick to traditional Indian pairings. They’ve been tested over decades, across cities and villages. They work because they’re designed to work together.

Putting It All Together

Here’s a simple plate you can make tonight: a piece of tandoori chicken on a bed of basmati rice, a dollop of raita on the side, a wedge of warm naan, and a spoonful of mint chutney. Add a few grilled peppers if you’re feeling extra. That’s it. No garnishes. No fancy plating. Just food that tastes right. The chicken stays the star. Everything else? It’s there to make it better.