Side Dishes for Tandoori: Best Matches for Juicy Tandoori Chicken and Chicken Tikka

When you cook tandoori chicken, a spicy, yogurt-marinated chicken dish cooked in a clay oven. Also known as tandoori chicken, it's one of India's most loved grilled meats, the real magic happens in what you serve beside it. The smoky, charred flavor of tandoori chicken doesn’t stand alone—it needs something to cool it down, crunch against it, or soak up the juices. That’s where side dishes for tandoori, simple, flavorful accompaniments that balance heat, richness, and texture. Often called Indian accompaniments, these sides turn a meal from good to unforgettable. You don’t need fancy ingredients. Just a few well-chosen items that match the boldness of the tandoori without overpowering it.

Think about what makes tandoori work: yogurt marinade, charred edges, cumin, paprika, garlic. It’s spicy, it’s smoky, it’s rich. So what cancels that out? Something cool and creamy—like raita, a chilled yogurt-based condiment with cucumber, mint, or tomato. Also known as Indian yogurt side, it’s the quiet hero of every tandoori plate. Or something crunchy—like a fresh onion salad, thinly sliced red onions soaked in vinegar and lime to cut through the fat. Also known as kachumber, it’s the quick, no-cook side that adds brightness. And then there’s bread. You can’t eat tandoori without something to scoop, wrap, or dip. naan, soft, pillowy flatbread baked in the same oven as the chicken. Also known as Indian oven-baked bread, it’s the perfect vehicle for every bit of marinade left on the plate. But roti works too. Even plain rice, lightly tossed with cumin, pulls its weight.

Look at the posts here—they’re not just random recipes. They’re answers to real questions you’ve had: Why does my tandoori chicken turn black inside? (It’s not burnt—it’s caramelized.) Should you rinse the yogurt marinade? (No, that’s where the flavor lives.) What’s the difference between chicken tikka and tandoori chicken? (Tikka is cubed and skewered; tandoori is whole or sliced.) All of this matters because the side dishes you pick should match the technique, the spice level, and the texture of your main. A dry, overcooked piece of tandoori chicken needs a wetter raita. A juicy, well-marinated one can handle a sharper onion salad. You’re not just serving food—you’re balancing flavors, temperatures, and textures. And that’s what makes Indian meals feel complete.

Below, you’ll find real, tested side dishes that people actually make at home with tandoori chicken and chicken tikka. No fluff. No guesswork. Just what works.