Nothing beats the smoky, vibrant flavors of chicken tandoori that’s been lovingly marinated in spicy yogurt before hitting the grill. This recipe for spicy yogurt-marinated chicken tandoori with cilantro rice brings the rich, authentic Indian-inspired taste right to your kitchen in an approachable way.
Whether you’re cooking for family or hosting friends, this dish is sure to impress. The chicken comes out tender and bursting with flavor, perfectly balanced by the fresh, fragrant cilantro rice. You’ll want to keep this recipe in your regular rotation!
Why You’ll Love This Recipe
- Bold and spicy marinade that tenderizes the chicken perfectly.
- Simple ingredients you can find in any grocery store.
- Cilantro rice adds a refreshing, herby contrast to the rich chicken.
- Grilled chicken for a smoky, charred flavor without deep frying.
- Perfect for weeknight dinners or special occasions alike.
Ingredients
Gather these ingredients for the chicken tandoori and cilantro rice to create this delicious meal.
For the Chicken Tandoori
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 1 tablespoon garlic paste or finely minced garlic
- 1 tablespoon ginger paste or finely minced ginger
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon cayenne pepper (adjust for spice level)
- 1 teaspoon garam masala
- 1 teaspoon salt
- Fresh cilantro for garnish
For the Cilantro Rice
- 1.5 cups basmati rice
- 3 cups water
- 1 tablespoon butter or oil
- 1/2 cup fresh cilantro leaves, chopped
- 1 small green chili, finely chopped (optional)
- 1 teaspoon cumin seeds
- Salt to taste
Recipe Details
- Prep Time: 20 minutes (plus 4 hours marinating)
- Cook Time: 20 minutes
- Total Time: 4 hours 40 minutes
- Servings: 4
- Calories: Approximately 450 per serving
How to Make Spicy Yogurt-Marinated Chicken Tandoori with Cilantro Rice – The Hungry Goddess
- Prepare the marinade: In a large bowl, combine Greek yogurt, lemon juice, vegetable oil, garlic, ginger, cumin, paprika, coriander, turmeric, cayenne, garam masala, and salt. Mix thoroughly until smooth and fragrant.
- Marinate the chicken: Add the chicken thighs to the bowl, coating each piece evenly with the marinade. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight for best flavor and tenderness.
- Cook the cilantro rice: Rinse basmati rice under cold water until water runs clear. Heat butter in a medium saucepan over medium heat, add cumin seeds and sauté until fragrant (about 1 minute). Add rice and water, season with salt, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender. Remove from heat and gently fluff with a fork. Stir in chopped cilantro and green chili if using.
- Grill the chicken: Preheat your grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade, shaking off excess. Grill chicken for 5-7 minutes per side, until nicely charred and internal temperature reaches 165°F. Let rest for 5 minutes before serving.
- Serve and garnish: Divide cilantro rice among plates and arrange grilled chicken on top or alongside. Garnish with additional fresh cilantro leaves for a bright finish.
Tips for the Best Results
- Use bone-in thighs if you prefer juicier chicken and more intense flavor.
- For an extra smoky taste, finish chicken briefly over direct flame or use a charcoal grill.
- Don’t skip the marinating time; it’s key to tender, flavorful chicken tandoori.
- Rinse basmati rice well to avoid sticky grains and achieve fluffy cilantro rice.
- Adjust cayenne and green chili to your preferred spice level for a customized heat.
Storage and Reheating
Store leftover chicken and cilantro rice separately in airtight containers in the refrigerator for up to 3 days. This keeps the flavors fresh and prevents sogginess.
To reheat, warm the chicken gently in the oven at 350°F for about 10 minutes, or until heated through. Reheat rice on the stovetop or microwave with a splash of water to maintain its fluffy texture.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they tend to be leaner and can dry out faster. Marinating longer and careful grilling can help keep them moist.
What can I substitute if I don’t have Greek yogurt?
Plain regular yogurt works well too, but Greek yogurt provides a thicker, creamier base that helps the marinade cling better to the chicken.
Is it necessary to grill the chicken?
Grilling imparts a smoky flavor that’s characteristic of tandoori chicken, but you can also broil or bake the chicken if a grill isn’t available.
Can I make the cilantro rice vegan?
Absolutely. Simply substitute the butter with oil or a plant-based butter alternative to keep it vegan-friendly.
