Tandoori Chicken Pairing: Best Sides, Sauces, and Drinks to Serve With It

When you pull tandoori chicken, a smoky, spicy, yogurt-marinated grilled chicken dish rooted in North Indian tandoor cooking. Also known as tandoori murgh, it’s one of the most popular Indian dishes worldwide—not just for its bold flavor, but because it plays well with others. The real magic isn’t just in the marinade or the char—it’s in what you serve beside it. A plate of tandoori chicken without the right sides is like a song with no bass: loud, but incomplete.

Pairing it right means balancing heat with cool, richness with crunch, and smoke with freshness. That’s why cucumber raita, a chilled yogurt-based condiment with cucumber, mint, and cumin is non-negotiable. It cools your tongue without washing out the flavor. Then there’s mint chutney, a vibrant green sauce made from fresh mint, cilantro, green chilies, and lemon—it cuts through the fat and adds a bright punch that makes each bite feel new. And don’t forget basmati rice, long-grain rice that stays fluffy and absorbs spices without turning mushy. Plain rice lets the chicken shine, while pulao or jeera rice adds just enough aroma to elevate the meal.

Drinks matter too. A cold lassi, a yogurt-based drink sweetened or salted, often blended with rose water or mango is the classic choice—it’s creamy, soothing, and helps tame the spice. If you prefer something fizzy, a light lager or a crisp Indian beer like Kingfisher works better than heavy ales. Skip the wine; most reds clash with the cumin and chili. And yes, there’s a place for naan, a soft, oven-baked flatbread that’s perfect for scooping up juices and bits of char. But skip the garlic naan if you’re already eating something rich—it’s a crowd-pleaser, but it can overpower.

What you avoid is just as important. Don’t pair tandoori chicken with heavy, creamy curries. Don’t serve it with overly sweet chutneys like mango—unless you’re making a bold fusion plate. And never serve it cold. Tandoori chicken tastes best hot off the grill, with sides that are fresh and cool. The contrast is the whole point.

Look at the posts below. You’ll find how to fix a dry tandoori chicken, what not to put in the marinade, and even how to use leftover chicken in new ways. You’ll also see what chutneys work best, how to store them, and which Indian snacks actually go with grilled meats. This isn’t just about recipes—it’s about building meals that feel complete, balanced, and true to the way they’re eaten in homes across India.