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Overhead image of curried chicken gyros with curried yogurt sauce.
5 from 5 votes

Tandoori Chicken Gyros with Curried Yogurt Sauce

One of my very favorite weeknight dinners, these Tandoori Marinated Chicken Gyros with Curried Yogurt Sauce are bold, flavorful, and super easy to make!
Prep Time20 mins
Cook Time12 mins
Marinate Time30 mins
Total Time1 hr 2 mins
Course: Main Course
Cuisine: Indian
Keyword: Curried Yogurt Sauce, Curry Marinated Chicken Gyros
Servings: 4 people
Calories: 1071kcal


For the Chicken and Marinade

For the Curry Yogurt Sauce

  • 2 cups full-fat plain Greek yogurt
  • 1/4 cup fresh cilantro minced
  • 1/4 cup fresh parsley minced
  • 1 clove garlic minced
  • 1/2 lemon juiced
  • 1 tbsp olive oil
  • 1 tbsp curry powder plus more to taste
  • 1/2 tsp salt plus more to taste
  • 1/2 tsp fresh ground black pepper

For the Gyros

  • 3 ripe, yet firm Roma tomatoes finely diced
  • 1 English cucumber chopped into small cubes
  • 1/2 white onion diced
  • 1 cup pomegranate arils
  • 1/2 lemon juiced
  • 2 avocados pitted and diced
  • 8 soft pita bread


  • Prepare and marinate the chicken. In a medium bowl whisk together the marinade ingredients until fully combined (Greek yogurt, olive oil, lemon juice, minced garlic, garam masala, ground ginger, ground cumin, sweet paprika, turmeric, salt, and pepper).  Add the chicken to the marinade mixing well to coat. Cover and transfer to the refrigerator to marinate for at least 30 minutes or up to 2-3 days.
  • Prepare the Curry Yogurt Sauce. Add the ingredients for the Curried Yogurt Sauce (plain Greek yogurt, chopped cilantro, parsley, garlic, lemon juice, olive oil, curry powder, salt, and pepper) to the bowl of a small food processor. Pulse 4-5 times, remove the lid, scrape down the sides, and pulse 3-4 more times, or until desired consistency is reached. Season with additional curry powder, salt, and pepper, to taste. Cover and transfer to the refrigerator until ready to enjoy.
  • Prepare the Cucumber, Tomato, and Pomegranate topping - chop the tomatoes, cucumber, and white onion into small, approximately equal-sized pieces. Transfer to a medium bowl. Add the pomegranate arils, avocado, and gently mix with the juice from half a lemon (see notes).
  • Cook the chicken. Heat 1 tablespoon of oil in a large heavy-bottomed skillet over medium-high heat. Swirl to coat the bottom of the pan. Add the chicken pieces to the hot skillet in a single layer, working in batches if necessary (gently shake off excess marinade before adding the chicken to the pan). Allow the chicken to cook, undisturbed, for 3 minutes, Quickly stir and continue to cook an additional 3-5 minutes, or until the chicken is golden brown and cooked through.
  • Assemble. Place desired amount of curry yogurt sauce on top of a soft pita or flatbread and top with 4-5 spices of cooked chicken. Top with a generous spoonful or two of the cucumber, tomato, and pomegranate topping and a fresh squeeze of lemon juice, if desired.


  • If you don’t think you’ll eat the entire cucumber pomegranate salsa in one sitting, I recommend adding the avocado separately as avocado is best when eaten fresh.


Calories: 1071kcal | Carbohydrates: 102g | Protein: 78g | Fat: 40g | Saturated Fat: 11g | Cholesterol: 224mg | Sodium: 1779mg | Potassium: 1673mg | Fiber: 12g | Sugar: 15g | Vitamin A: 835IU | Vitamin C: 52.4mg | Calcium: 284mg | Iron: 4.6mg
Course Main Course
Cuisine Indian
Keyword Curried Yogurt Sauce, Curry Marinated Chicken Gyros
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