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.
