Tandoori Chicken Pairing: Best Sides, Sauces, and Drinks to Complete the Meal

When you pull a juicy, smoky tandoori chicken, a spiced, charcoal-grilled chicken dish from North India, often marinated in yogurt and Kashmiri chili. Also known as tandoori chicken curry, it's a staple at Indian restaurants and home tables alike. But tandoori chicken isn’t meant to be eaten alone. Its bold, tangy, slightly charred flavor needs the right companions to balance it out—something cool, fresh, or crunchy to cut through the heat and richness.

That’s where naan, a soft, oven-baked flatbread that’s perfect for scooping up chicken and soaking in juices comes in. It’s not just a side—it’s a tool. Then there’s mint chutney, a bright, herb-heavy sauce made with fresh mint, cilantro, green chili, and lemon, which cools the spice without dulling the flavor. And let’s not forget cucumber raita, a yogurt-based condiment with grated cucumber, cumin, and a pinch of salt. It’s the quiet hero that soothes your tongue after every bite. These aren’t optional extras—they’re the reason the dish feels complete.

What you drink matters too. A cold lassi, a traditional Indian yogurt drink, often sweetened or salted, and sometimes blended with fruit is the classic match. It’s thick, refreshing, and naturally balances the spice. If you prefer something fizzy, a light lager or a crisp cider works better than wine—tandoori chicken’s smokiness and heat don’t play well with tannins. And if you’re skipping alcohol, chilled coconut water or a spiced masala chai (without sugar) can be surprisingly good.

Some people try pairing it with rice, but plain basmati just gets lost. Save the rice for biryani. For tandoori chicken, go for texture and contrast. A simple salad of sliced onions, tomatoes, and lemon juice adds crunch and acidity. Pickled vegetables—like radishes or carrots in vinegar and mustard seeds—give a sharp bite that wakes up the palate. Even a side of grilled corn or roasted bell peppers can work, especially if they’ve been charred just a little.

You’ll see posts below that talk about why tandoori chicken turns red (it’s the Kashmiri chili, not food coloring), how to make it without a tandoor, and what substitutes to use if you don’t have yogurt for the marinade. But here’s the thing: no matter how perfect your chicken is, the meal falls flat without the right pairings. This isn’t about fancy plating or expensive ingredients. It’s about knowing what cools, what crunches, what cleanses your mouth, and what lets the chicken shine. The posts below give you real, tested combinations—no guesswork, no fluff. Just what works, straight from kitchens in Delhi, Mumbai, and home cooks who’ve nailed this dish over decades.