Tandoori Chicken Sides: Best Pairings and Authentic Accompaniments

When you think of tandoori chicken, a vibrant, smoky-spiced grilled chicken dish from North India, often cooked in a clay tandoor oven. Also known as tandoori murgh, it's not just about the chicken—it’s about what you serve with it. Tandoori chicken is bold, charred, and packed with yogurt, garlic, and Kashmiri chili. But without the right sides, you’re missing half the experience.

The best raita, a cooling yogurt-based condiment often made with cucumber, mint, or tomato cuts through the spice and richness. It’s not optional—it’s essential. A simple raita made with grated cucumber, a pinch of cumin, and a dash of salt balances the heat so your tongue doesn’t quit halfway through. Then there’s naan, a soft, pillowy Indian flatbread baked in the same tandoor as the chicken. You don’t just eat naan—you tear it, dip it, and use it to scoop up every last bit of marinade. Skip the rice for a moment. Naan and tandoori chicken are a team.

Don’t forget onion salad, thinly sliced red onions soaked in lemon juice and a pinch of sugar. It adds crunch, acidity, and a sharp contrast that wakes up the palate. In many homes, it’s served right on the plate, next to the chicken. And while some might think of biryani as a side, it’s actually a whole meal on its own. But if you’re keeping it simple, stick to raita, naan, and onion salad. That’s the classic trio.

These sides aren’t afterthoughts—they’re part of the dish’s DNA. The yogurt in the marinade tenderizes the chicken, and the raita echoes that same cooling effect. The char from the tandoor needs the softness of naan to balance it. The spice needs the bite of raw onion. This isn’t random pairing—it’s regional wisdom passed down through generations of Indian kitchens. You won’t find this in a restaurant menu labeled "sides"—you’ll find it on a steel thali in a home in Delhi or Lucknow.

What you’ll find below are real, tested ways to make your tandoori chicken meal complete. No fluff. No fancy fusion. Just the sides that actually work—with tips on how to make them fast, how to adjust them for spice levels, and why some versions fail. Whether you’re cooking for a crowd or just feeding yourself, these pairings turn a good dinner into a great one.