What to Serve with Tandoori Chicken: Best Sides, Sauces, and Pairings

When you pull tandoori chicken, a smoky, spicy grilled chicken dish rooted in North Indian tandoor cooking. Also known as tandoori murgh, it's a dish that demands more than just a plate—it needs companions that balance its bold flavor. The charred exterior and tender meat are packed with cumin, garlic, and yogurt, but left alone, it can feel overwhelming. That’s why pairing it right isn’t optional—it’s what turns a good meal into a great one.

You don’t need fancy sides to make tandoori chicken shine. The best matches are simple, traditional, and built to cut through the heat. Think chutney, a tangy, spicy condiment made from herbs, fruits, or vegetables, essential in Indian meals—especially mint or tamarind. A spoonful cools the burn and lifts the spices. Then there’s rice, the neutral base that soaks up juices and balances strong flavors. Basmati rice, lightly saffron-infused or plain, is the classic choice. For texture, add naan, a soft, oven-baked flatbread perfect for scooping. It’s not just a side—it’s a tool.

Some people skip sides and go straight to salad, but Indian-style salads aren’t just lettuce and tomato. Try a chopped onion-tomato-cucumber mix with lemon and a pinch of salt—crisp, cool, and refreshing. Or go for a simple raita: yogurt with grated cucumber, roasted cumin, and a dash of mint. It’s the quiet hero that tames the fire without stealing the spotlight. Avoid heavy, creamy sides like mashed potatoes or pasta—they clash with the spice profile. Stick to what works: something cool, something starchy, something fresh.

The posts below give you real, tested answers—not theory. You’ll find what not to do when marinating tandoori chicken, how chutney swaps can save your meal, and why the right rice texture makes all the difference. No fluff. No guesswork. Just what actually goes on the plate when you’re serving this dish at home.