Tandoori Chicken Accompaniments: Best Sides, Chutneys, and Salads to Pair With It

When you pull a platter of tandoori chicken, a spicy, smoky, yogurt-marinated grilled chicken dish from North India out of the oven, the real magic happens with what you serve beside it. It’s not just about the chicken—it’s about the balance. The charred, bold flavor needs something cool, creamy, or tangy to cut through it. That’s where the right accompaniments come in. Without them, tandoori chicken can feel overwhelming, even lonely on the plate.

One of the most essential partners is raita, a chilled yogurt-based condiment often mixed with cucumber, mint, or roasted cumin. It’s the quiet hero that cools your mouth after a bite of spicy chicken. Then there’s chutney, a vibrant, often spicy-sweet sauce made from tamarind, mint, coriander, or coconut. A spoonful of mint chutney adds brightness, while tamarind chutney brings a sweet-tart punch that makes the chicken taste even richer. These aren’t just side dishes—they’re flavor adjusters. Skip them, and you’re missing half the experience.

You’ll also find that Indian salads, simple mixes of raw onion, tomato, cilantro, and lemon are common on the side. They’re crunchy, fresh, and require zero cooking. A quick salad with sliced red onion and lime doesn’t just cleanse the palate—it adds texture and acidity that lifts the whole meal. And let’s not forget the bread. Warm naan or paratha isn’t just for scooping—it’s part of the ritual. Tear off a piece, wrap it around a piece of chicken, dip it in raita, and you’ve got a bite that’s layered, satisfying, and deeply traditional.

What ties all these accompaniments together? They’re all about contrast. Heat needs cool. Fat needs acid. Soft needs crunch. That’s why you rarely see tandoori chicken served alone. The best meals aren’t just about one star ingredient—they’re about how everything works together. Whether you’re eating it at home or trying to recreate a street food stall vibe, the right sides turn a good dish into a great one.

Below, you’ll find real, tested ideas from people who’ve cooked this dish hundreds of times. No guesswork. No fluff. Just what works: which chutneys pair best, how to make raita that doesn’t get watery, and why that simple onion salad is more important than you think. These aren’t fancy restaurant tricks—they’re the everyday fixes that make tandoori chicken taste like it should: bold, balanced, and unforgettable.