Description
Tandoori Chicken and Rice brings spicy Indian flavors right to your dinner table with minimal effort. Marinating chicken in yogurt and warming spices creates a delightful meal that feels like a quick culinary adventure from North India.
Ingredients
Scale
Chicken:
- 2 lbs boneless, skinless chicken thighs
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 2 tablespoons lemon juice
- 1 tablespoon tandoori masala powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 drop red food coloring
Rice:
- 2 cups basmati rice
- 4 cups water
- 1 tablespoon vegetable oil
- 1 medium onion
- 2 cloves garlic
- 1 inch ginger
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- ¼ teaspoon salt
- 1 tablespoon saffron
Garnish and Raita:
- ¼ cup chopped cilantro
- 1 lemon
- 1 cup plain yogurt
- ¼ cup grated cucumber
- 1 tablespoon chopped mint leaves
- ½ teaspoon roasted cumin powder
- Salt to taste
Instructions
- Mix 1 cup yogurt, 2 tablespoons ginger-garlic paste, 2 tablespoons lemon juice, and all dry spices in a large bowl. Whisk until completely smooth and uniform.
- Add 1 tablespoon vegetable oil to the marinade. Toss 2 pounds chicken pieces until every surface is thoroughly coated. Refrigerate for minimum 4 hours.
- Remove chicken from refrigerator 30 minutes before cooking to reach room temperature. Preheat oven to 400F.
- Arrange marinated chicken pieces on a lined baking sheet in a single layer, ensuring no pieces touch. Bake for 20-25 minutes until internal temperature reaches 165F.
- Switch oven to broil. Char chicken for 2-3 minutes, watching carefully to prevent burning.
- Rinse 2 cups basmati rice under cold water until liquid runs clear. Drain completely.
- Heat 1 tablespoon oil in a saucepan over medium heat. Sauté 1 chopped onion until translucent, about 5 minutes.
- Add 2 minced garlic cloves and 1 inch grated ginger. Cook for 1 minute until fragrant.
- Stir in ½ teaspoon cumin seeds. Toast for 30 seconds to release aromatics.
- Add rinsed rice, stirring to coat with oil and spices. Pour 4 cups water, add ¼ teaspoon salt.
- Bring rice to a boil, then reduce heat to low. Cover tightly and simmer for 15-18 minutes.
- Remove rice from heat. Let stand covered for 5 minutes, then fluff with a fork.
- Combine 1 cup yogurt, ¼ cup grated cucumber, 1 tablespoon mint leaves in a small bowl for raita.
- Season raita with ½ teaspoon roasted cumin powder and salt to taste. Refrigerate until serving.
- Plate chicken over rice. Garnish with fresh cilantro and serve with raita and lemon wedges.
Notes
- Marinate the chicken for at least 4 hours, but overnight is best for deeper flavor penetration and more tender meat.
- Check chicken temperature with a meat thermometer to ensure it reaches 165F/74C, preventing undercooking while avoiding dryness.
- For vegetarian adaptation, swap chicken with firm tofu, paneer, or cauliflower florets, using the same marinade and cooking techniques.
- Create a quick weeknight version by using pre-made tandoori paste and reducing marination time to 30 minutes if your schedule is tight.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 470 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2.5 g
- Protein: 38 g
- Cholesterol: 110 mg