If you’re craving a vibrant and flavorful meal that brings the warmth of Indian spices right to your kitchen, this Tandoori Chicken Over Rice Recipe is an absolute must-try. Tender chicken steeped in a tangy, spiced yogurt marinade paired with fluffy basmati rice creates a dish that feels both comforting and exotic. Perfect for a family dinner or impressing friends, this recipe marries simplicity with bold, mouthwatering taste in every bite.
Ingredients You’ll Need
The magic of this Tandoori Chicken Over Rice Recipe lies in its straightforward but powerful ingredients. Each element contributes something special—whether it’s the creamy tang of Greek yogurt, the fragrant spices that sing through every morsel, or the aromatic basmati rice that absorbs all the delicious juices.
- 1 1/2 pounds boneless, skinless chicken thighs or breasts: Choose thighs for juicier, more flavorful meat or breasts for a leaner option.
- 1 cup plain Greek yogurt: Acts as a tenderizing base for the marinade and adds creamy tang.
- 2 tablespoons lemon juice: Brightens the marinade and helps tenderize the chicken.
- 1 tablespoon olive oil: Adds richness and helps the marinade coat the chicken evenly.
- 3 cloves garlic, minced: A punch of aromatic flavor that’s essential in Indian cooking.
- 1 tablespoon fresh ginger, grated: Injects a zesty warmth and depth to the marinade.
- 1 tablespoon ground cumin: Offers earthy, smoky notes that define tandoori spice blends.
- 1 tablespoon paprika: Provides a mild sweetness and vibrant red color.
- 2 teaspoons garam masala: A fragrant spice mix adding complexity and warmth.
- 1 teaspoon ground coriander: Brings subtle citrusy undertones.
- 1/2 teaspoon turmeric: Gives a gorgeous golden hue and mild peppery flavor.
- 1/2 teaspoon cayenne pepper (optional): Adds a spicy kick if you like a little heat.
- 1 teaspoon salt: Enhances all the flavors in the marinade.
- 1/2 teaspoon black pepper: Adds mild heat and earthiness.
- 1 1/2 cups basmati rice, rinsed: The perfect fluffy bed for the aromatic chicken.
- 3 cups water or chicken broth: Infuses the rice with luscious flavor.
- Chopped fresh cilantro and lemon wedges for serving: Fresh garnishes that lift the dish with brightness and color.
How to Make Tandoori Chicken Over Rice Recipe
Step 1: Prepare the Marinade
Start by mixing Greek yogurt, lemon juice, olive oil, garlic, ginger, cumin, paprika, garam masala, coriander, turmeric, cayenne pepper (if using), salt, and black pepper in a large bowl. This combination creates the classic tandoori flavor and tenderizes the chicken beautifully. Don’t rush this step—it’s where all the magic begins!
Step 2: Marinate the Chicken
Add your chicken pieces into the bowl and coat them thoroughly with the marinade. For best results, cover and refrigerate for at least 2 hours, though overnight marination intensifies the flavors to an unmatched depth. The yogurt’s acidity gently breaks down the meat fibers, making the chicken juicy and tender when cooked.
Step 3: Cook the Chicken
When ready, preheat your oven to 425°F (220°C) or heat a grill pan over medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Bake or grill the chicken for 20 to 25 minutes, flipping halfway through for an even char. Aim for tender, fully cooked chicken with those irresistible slightly smoky edges.
Step 4: Prepare the Rice
While the chicken cooks, bring rinsed basmati rice and water or chicken broth to a boil in a saucepan. Lower the heat to a simmer and cover, cooking for 15 minutes. Once done, remove from heat and let it rest covered for 5 more minutes. This resting step ensures perfectly fluffy, separate grains ready to cradle the spiced chicken.
Step 5: Plate Your Dish
Fluff the rice with a fork and transfer it to your serving plates. Arrange the tandoori chicken on top—sliced or whole—and prepare for the finishing touches. This final step calls for garnishing that highlights both flavor and visual appeal.
How to Serve Tandoori Chicken Over Rice Recipe
Garnishes
Sprinkle freshly chopped cilantro generously over your plate, adding a hit of herbal freshness that complements the smoky spices. A few lemon wedges on the side brighten every bite with zesty acidity that cuts through the richness perfectly.
Side Dishes
Keep it simple with cooling yogurt raita or a fresh cucumber salad to balance the bold spices. Roasted vegetables or lightly sautéed greens also make great companions, turning this meal into a complete, colorful feast that’s as nourishing as it is delicious.
Creative Ways to Present
For a fun twist, serve the chicken and rice in warm naan bread pockets or alongside warm flatbreads for scooping. You can also turn leftovers into wraps or top a bowl of greens with Tandoori Chicken Over Rice Recipe components for an easy, flavorful salad-plate hybrid.
Make Ahead and Storage
Storing Leftovers
Let leftover chicken and rice cool completely before storing them in airtight containers. The chicken keeps well in the fridge for up to 3 days, maintaining its moisture and flavor wonderfully. Rice, too, stays fluffy if stored properly.
Freezing
You can freeze cooked chicken and rice separately for up to 2 months. Use freezer-safe containers or heavy-duty bags. When thawed, the aromatic spices and tender textures remain intact, making this recipe a perfect make-ahead option for busy days.
Reheating
Reheat gently in a microwave or covered pan over low heat, adding a sprinkle of water to the rice to retain moisture. Avoid overheating to keep the chicken tender and juicy instead of dry. A quick squeeze of fresh lemon after reheating revives the flavors instantly.
FAQs
Can I use bone-in chicken for this recipe?
Absolutely! Bone-in chicken pieces work beautifully and offer extra flavor, but remember to increase the cooking time accordingly to ensure they are cooked through.
What can I substitute for Greek yogurt?
If Greek yogurt isn’t available, plain yogurt or even a dairy-free yogurt alternative can be used. Just choose an unsweetened option to keep the marinade balanced.
Is this recipe spicy?
The spice level is moderate and depends largely on whether you include cayenne pepper. You can adjust or omit it based on your heat preference without compromising the dish’s signature flavor.
How do I get the smoky flavor often found in restaurant tandoori dishes?
To mimic that fantastic smoky taste, finish your chicken under the oven broiler for 2 to 3 minutes at the end of cooking. This creates a slight char reminiscent of a traditional tandoor oven.
Can I make this recipe gluten-free?
Yes! This Tandoori Chicken Over Rice Recipe is naturally gluten-free, as all ingredients are free from gluten, making it a safe and delicious option for those with gluten sensitivities.
Final Thoughts
There’s something truly joyful about cooking and sharing this Tandoori Chicken Over Rice Recipe. It’s not just a meal, but an experience filled with rich aromas, bright colors, and deep flavors. Whether it’s a cozy weeknight dinner or a special occasion, this recipe invites you to savor delicious, wholesome comfort with minimal fuss. I can’t wait for you to try it and fall in love with every bite!
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Tandoori Chicken Over Rice Recipe
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 25 minutes
- Total Time: 40 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Indian-Inspired
- Diet: Gluten Free
Description
Tandoori Chicken Over Rice is a flavorful Indian-inspired main course featuring boneless chicken marinated in a vibrant blend of yogurt and spices, then baked or grilled to perfection. Served over fragrant basmati rice and garnished with fresh cilantro and lemon, this dish is a healthy and satisfying meal perfect for any occasion.
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Rice
- 1 1/2 cups basmati rice, rinsed
- 3 cups water or chicken broth
For Serving
- Chopped fresh cilantro
- Lemon wedges
Instructions
- Prepare the Marinade: In a large bowl, thoroughly combine the Greek yogurt, lemon juice, olive oil, minced garlic, grated ginger, ground cumin, paprika, garam masala, ground coriander, turmeric, cayenne pepper (if using), salt, and black pepper to create a fragrant marinade.
- Marinate the Chicken: Add the chicken thighs or breasts to the marinade, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to deeply penetrate the meat.
- Preheat Cooking Equipment: When ready to cook, preheat your oven to 425°F (220°C) or heat a grill pan over medium-high heat, preparing for either baking or grilling the chicken.
- Cook the Chicken: Remove the chicken from the marinade, shaking off any excess. Arrange the pieces on a baking sheet or grill pan and cook for 20 to 25 minutes, flipping halfway through. The chicken should be fully cooked with a slight char around the edges.
- Cook the Rice: While the chicken is cooking, bring the rinsed basmati rice and water or chicken broth to a boil in a saucepan. Reduce the heat to low, cover, and simmer gently for 15 minutes. Remove from heat and let the rice sit, covered, for an additional 5 minutes to finish steaming.
- Fluff the Rice: Use a fork to fluff the rice, separating the grains for a light and airy texture.
- Serve: Plate the cooked tandoori chicken sliced or whole atop a bed of fluffy basmati rice. Garnish with freshly chopped cilantro and lemon wedges for an added burst of freshness.
Notes
- For a smoky, restaurant-style flavor, finish the chicken under the broiler for the last 2–3 minutes of cooking.
- Marinating the chicken overnight enhances the depth and complexity of flavors.
- This recipe can also be made with bone-in chicken pieces; just extend the cooking time as necessary for doneness.
