Best Sides to Serve with Tandoori Chicken

Tandoori chicken is bold, smoky, and juicy - the kind of dish that pulls everyone to the table. But serving it plain? That’s like wearing a sharp suit with flip-flops. The right sides don’t just fill the plate - they balance the heat, soak up the spices, and make every bite feel complete. You don’t need a five-course meal. Just a few well-chosen partners, and your tandoori chicken goes from great to unforgettable.

Basmati Rice: The Classic Base

Plain steamed basmati rice is the quiet hero here. It’s light, fluffy, and absorbs every drop of the tandoori marinade that drips off the chicken. Don’t overcook it. Cook it just until the grains are tender but still have a slight bite. A pinch of salt and a teaspoon of ghee or butter stirred in at the end makes all the difference. No spices needed. The chicken brings the flavor - the rice just lets it shine.

For a little extra lift, try jeera rice. Toast a teaspoon of cumin seeds in ghee, then add the rinsed rice and cook as usual. The earthy aroma of cumin pairs perfectly with the smoky chili and cumin in the tandoori marinade. It’s subtle, but it ties everything together.

Cucumber Raita: The Cooling Counterpoint

If your tandoori chicken has you reaching for water, you’re missing the most important side: raita. Thick, cool, and slightly tangy, raita is yogurt whipped with grated cucumber, a pinch of roasted cumin powder, and a dash of salt. Some add a tiny bit of mint, but keep it simple. The key is texture - the cucumber should still have a little crunch. Don’t drain all the water out. That moisture keeps it refreshing.

Use full-fat plain yogurt. Low-fat versions turn watery and taste flat. Let the raita sit for at least 20 minutes before serving so the flavors blend. It’s not just a side - it’s the reset button for your palate between bites of spicy chicken.

Naan: The Perfect Scoop

Soft, pillowy naan is the ideal vehicle for tandoori chicken. You tear off a piece, scoop up a bit of chicken, dip it in raita, and eat it all in one go. That’s the real experience. Store-bought naan works fine, but if you’ve got 15 minutes, make your own. Mix flour, yeast, yogurt, a little sugar, and salt. Let it rise, roll it out, and cook it on a hot skillet or under the broiler. Brush it with melted butter and sprinkle with garlic or sesame seeds if you like.

Don’t serve it cold. Warm naan is a game-changer. It’s soft enough to fold, sturdy enough to hold the chicken, and slightly charred on the edges - just like the chicken itself. It’s not a side. It’s part of the main event.

Grilled Vegetables: A Smoky Match

When you’re cooking chicken in a tandoor or under a broiler, why not throw some veggies on the same heat? Bell peppers, red onions, zucchini, and eggplant all char beautifully and pick up the same smoky notes. Toss them in a little oil, salt, and a pinch of garam masala. Grill them alongside the chicken. They come out tender-crisp, slightly sweet, and deeply aromatic.

This isn’t just about adding color to the plate. Grilled veggies mirror the cooking method of the chicken, creating a unified flavor profile. They also add fiber and balance the richness. Serve them in a pile beside the chicken, or tuck them into the naan for a hearty wrap.

Chutneys: The Flavor Boosters

Don’t skip the chutneys. They’re not optional garnishes - they’re flavor engines. Mint-cilantro chutney brings bright, herbal freshness. Tamarind chutney adds sweet-tart depth. Both are easy to make and store well in the fridge for days.

For mint-cilantro chutney: blend a cup each of fresh mint and cilantro, a green chili, a tablespoon of lemon juice, a pinch of salt, and a spoonful of yogurt. Blend until smooth. For tamarind chutney: simmer tamarind pulp with jaggery or brown sugar, a pinch of chili powder, and a dash of cumin until thick. Let it cool. Drizzle a little over the chicken or serve it on the side for dipping.

These aren’t sauces. They’re condiments that change the whole character of the dish. One bite with mint chutney, then one plain - you’ll taste the difference immediately.

Simple Salad: The Fresh Finish

A crisp, simple salad cuts through the richness and cleanses the palate. Thinly slice red onion, cucumber, and tomato. Toss with a splash of lemon juice, a pinch of salt, and a sprinkle of black pepper. No dressing. No oil. Just raw, sharp, and clean. It’s the opposite of the slow-cooked, spiced chicken - and that contrast is what makes the meal feel complete.

Some add chopped coriander or a dash of chaat masala. That’s fine, but don’t overdo it. The salad’s job is to refresh, not compete. Keep it quiet. Let the chicken sing.

What Not to Serve

Some sides work against tandoori chicken, not with it. Avoid heavy, creamy dishes like mac and cheese or mashed potatoes. They weigh down the meal. Same with sweet sides like mango lassi - save that for dessert. And skip anything fried. The chicken is already charred and smoky. You don’t need another oily element.

Also, avoid overly spicy sides. Tandoori chicken is already packed with heat. Adding another fiery dish - like vindaloo or pickled chilies - will overwhelm your tongue. Balance is everything.

Putting It All Together

You don’t need all six sides. Pick two or three that fit your mood. Here’s how to build a simple, perfect plate:

1. Start with a generous portion of tandoori chicken - skin slightly charred, meat juicy inside.
2. Place a small mound of basmati rice beside it.
3. Add a dollop of cucumber raita.
4. Toss on two warm pieces of naan.
5. Include a small bowl of mint chutney and a handful of grilled vegetables.

That’s it. No extras. No clutter. Just flavor, texture, and balance.

Leftovers? Make a Tandoori Bowl

Leftover tandoori chicken doesn’t need to be reheated the same way. Turn it into a quick bowl: take cold rice, add chopped cucumber, a spoon of raita, a few torn pieces of naan, and some leftover grilled veggies. Drizzle with a little extra chutney. Eat it cold. It’s even better the next day.