Description
Tandoori Chicken Over Rice is a flavorful Indian-inspired dish featuring tender boneless chicken thighs marinated in a spiced yogurt blend and baked or grilled to perfection. Served over fragrant basmati rice and garnished with fresh cilantro and lemon wedges, this recipe offers a delicious and easy way to enjoy authentic tandoori flavors at home.
Ingredients
Chicken and 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 garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
To Serve
- 2 cups cooked basmati rice
- Chopped fresh cilantro, for garnish
- Lemon wedges, for garnish
Instructions
- Prepare the Marinade: In a large bowl, whisk together the Greek yogurt, lemon juice, olive oil, minced garlic, grated ginger, garam masala, ground cumin, ground coriander, paprika, turmeric, optional cayenne pepper, and salt until well combined, forming a rich marinade mixture.
- Marinate the Chicken: Add the boneless chicken pieces to the marinade, tossing thoroughly to ensure they are fully coated. Cover the bowl and refrigerate for at least 1 hour, or up to overnight, allowing the flavors to deeply penetrate the meat.
- Preheat the Cooking Surface: When ready to cook, preheat your oven to 425°F if baking or heat a grill to medium-high for grilling the chicken.
- Cook the Chicken: Arrange the marinated chicken on a foil-lined baking sheet if baking, or directly on the grill grates for grilling. Cook for 20 to 25 minutes, flipping the chicken halfway through to cook evenly until the internal temperature reaches 165°F and the edges develop a slight char for that authentic tandoori look.
- Rest and Slice: Remove the chicken from heat and let it rest for a few minutes to retain juices. Then slice the chicken into pieces to enhance the presentation and facilitate serving.
- Serve: Spoon warm cooked basmati rice onto plates and arrange the sliced tandoori chicken on top. Garnish with chopped fresh cilantro and lemon wedges to add brightness and a fresh aroma to the dish.
Notes
- For a more traditional smoky flavor, add a few drops of liquid smoke to the marinade.
- Alternatively, briefly broil the chicken after baking to enhance charred smoky notes.
- This dish pairs perfectly with cucumber raita or a simple green salad to balance the spices.
