Tandoori Chicken Over Rice Recipe
If you’re ready to turn your dinner table into a vibrant, flavor-packed feast, Tandoori Chicken Over Rice is the answer you’ve been craving. This dish is a joyful celebration of juicy, spice-marinated chicken paired with golden, aromatic turmeric rice—a pairing that’s both comforting and impressive. Whether you’re looking for an easy weeknight meal or a showstopper for guests, Tandoori Chicken Over Rice brings warmth, color, and a touch of adventure to any occasion.
Ingredients You’ll Need
Let’s talk about how a handful of simple ingredients come together to create something unforgettable. Each element, from the creamy marinade to the fragrant rice, plays a key role in building the layers of flavor, texture, and that signature eye-catching color you’ll love.
- Boneless, skinless chicken thighs or breasts: Thighs stay extra juicy, but breasts work beautifully if you prefer leaner meat.
- Plain yogurt: Yogurt tenderizes the chicken and helps the spices cling for big flavor.
- Lemon juice: Adds brightness and helps break down the meat for ultimate tenderness.
- Olive oil: Gives the marinade richness and helps the chicken brown.
- Ground cumin: Earthy and warm, cumin is essential for that tandoori flavor.
- Paprika: Adds a gorgeous red hue and a gentle smokiness.
- Ground coriander: Offers a citrusy, fresh note that lifts the spices.
- Ground turmeric: Gives both the chicken and rice their stunning golden color.
- Ground ginger: A hint of zesty warmth that rounds out the spices.
- Garlic powder: For that irresistible garlicky depth—so easy and convenient.
- Cayenne pepper (optional): Adds a kick of heat for spice lovers; adjust to taste.
- Salt and black pepper: Enhances every other flavor and balances the dish.
- Butter or oil (for rice): Adds richness and ensures the rice doesn’t stick.
- Basmati rice: Its long, fluffy grains are perfect for soaking up all those juices.
- Water or chicken broth: Broth brings extra flavor, but water works just fine.
- Fresh cilantro, lemon wedges, sliced red onion (for garnish): These add fresh, bright pops of flavor and color to finish your plate.
How to Make Tandoori Chicken Over Rice
Step 1: Marinate the Chicken
Start by whisking together all the marinade ingredients in a large bowl—yogurt, lemon juice, olive oil, and every spice in your arsenal. This is where the magic happens! Add your chicken pieces, making sure they’re thoroughly coated. Cover and let them marinate in the fridge for at least an hour (if you can swing it, let them go for up to 8 hours). The longer you wait, the deeper the flavor and the more tender your chicken will be.
Step 2: Prepare the Rice
While your chicken soaks up those spices, give your rice a little love. Rinse the basmati rice until the water runs mostly clear—this keeps it fluffy, not sticky. Heat butter or oil in a saucepan, then toast the rice for a minute or two. Add water or broth, a pinch of turmeric, and salt. Bring it to a boil, cover, and let it simmer until the liquid is absorbed. Give it five minutes to rest, then fluff it up with a fork for perfect, aromatic rice.
Step 3: Cook the Chicken
Preheat your oven to 425°F or get a grill pan nice and hot. Arrange your marinated chicken on a rack over a foil-lined baking sheet or straight onto the grill pan. Cook for about 20 to 25 minutes, flipping halfway through, until the chicken is cooked through and just slightly charred at the edges. For the full tandoori experience, you want a bit of those smoky, crispy bits! If you’re using a thermometer, look for an internal temp of 165°F.
Step 4: Assemble and Garnish
Slice the chicken or serve it whole over a bed of your golden turmeric rice. Sprinkle generously with fresh cilantro, add a few lemon wedges, and scatter some sliced red onion if you’re feeling fancy. This is where Tandoori Chicken Over Rice truly comes alive—both in looks and taste!
How to Serve Tandoori Chicken Over Rice
Garnishes
The right garnishes turn Tandoori Chicken Over Rice from tasty to totally irresistible. Fresh cilantro offers a burst of green and a pop of herbal brightness. Lemon wedges add a zesty kick—give them a squeeze just before digging in. For a little extra crunch and bite, thinly sliced red onion is always a hit.
Side Dishes
Pair Tandoori Chicken Over Rice with creamy cucumber raita or a simple salad to keep things cool and refreshing. If you’re craving something more, warm naan or roti are perfect for scooping up every last bit of rice and sauce. Even a side of roasted veggies fits right in!
Creative Ways to Present
Get playful with your presentation! Try serving Tandoori Chicken Over Rice in individual bowls for easy rice bowls at lunch, or wrap leftovers in warm flatbread for a delicious wrap. For parties, make a big platter and let guests build their own plates, adding garnishes and sides as they like.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Tandoori Chicken Over Rice, you’re in luck—it stores beautifully! Let everything cool, then keep the chicken and rice in separate airtight containers in the fridge. They’ll stay fresh for up to 4 days, making lunch prep a breeze.
Freezing
Both the cooked chicken and rice freeze well. Pack them separately in freezer-safe containers or bags, squeezing out as much air as possible. They’ll be good for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, sprinkle a little water over the rice, cover, and microwave or gently warm on the stovetop until hot. The chicken can be reheated in the oven or microwave—just heat until warmed through. Add fresh garnishes to bring everything back to life!
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just as well in Tandoori Chicken Over Rice. Just be sure not to overcook them, as they can dry out faster than thighs. Marinating helps keep them juicy and full of flavor.
Is it necessary to marinate the chicken for the full 8 hours?
While a longer marinating time means more flavor, even an hour will give you delicious results. If you’re in a rush, 60 minutes will still yield tasty, tender chicken, but overnight marinating is the secret to maximum flavor.
Can I make Tandoori Chicken Over Rice on the grill?
Yes! Grilling is a fantastic option and adds an extra layer of smoky flavor. Just grill the marinated chicken over medium-high heat until cooked through and slightly charred. Serve over your turmeric rice as usual.
What if I don’t have all the spices?
Don’t worry—this dish is flexible! You can leave out one or two spices and still enjoy a wonderful meal. If you’re missing turmeric, try a pinch of curry powder; if you’re out of paprika, smoked paprika or a touch of chili powder works well.
How do I keep the rice from getting sticky?
Rinsing the basmati rice until the water runs clear is the key to fluffy, separate grains. Also, let the rice rest (covered) for a few minutes off the heat before fluffing with a fork. This simple step makes all the difference!
Final Thoughts
If you’re ready to spice up your dinner routine, don’t hesitate to give Tandoori Chicken Over Rice a try. It’s a dish that’s as easy as it is impressive, and every bite bursts with color, fragrance, and flavor. I hope you enjoy sharing it as much as I do!
Print
Tandoori Chicken Over Rice Recipe
- Total Time: 1 hour 40 minutes (including 1 hour marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delicious and aromatic Tandoori Chicken served over vibrant turmeric-infused basmati rice, this Indian-inspired dish combines marinated, tender chicken with fragrant rice, garnished with fresh cilantro, lemon wedges, and optional sliced red onion. Perfect for a flavorful and healthy main course, with the option for grilling or baking.
Ingredients
Chicken Marinade
- 1½ pounds boneless, skinless chicken thighs or breasts
- ¾ cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1½ teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
Rice
- 1 tablespoon butter or oil
- 1 cup basmati rice (rinsed)
- 2 cups water or chicken broth
- ¼ teaspoon turmeric
- ½ teaspoon salt
Garnishes
- Fresh cilantro
- Lemon wedges
- Sliced red onion (optional)
Instructions
- Prepare Marinade: In a large bowl, combine all marinade ingredients—yogurt, lemon juice, olive oil, cumin, paprika, coriander, turmeric, ginger, garlic powder, cayenne pepper, salt, and black pepper—and mix well.
- Marinate Chicken: Add the chicken pieces to the marinade, coating them thoroughly. Cover the bowl and refrigerate for at least 1 hour, or up to 8 hours to allow the flavors to deeply infuse the meat.
- Preheat Cooking Surface: Preheat your oven to 425°F or heat a grill pan over medium-high heat. If baking, line a baking sheet with foil and place a rack on top; if grilling, lightly oil the grill pan to prevent sticking.
- Cook Chicken: Place the marinated chicken on the rack or grill pan. Cook for 20–25 minutes, flipping halfway through to ensure even cooking and slightly charred edges. Use a meat thermometer to confirm the internal temperature reaches 165°F.
- Prepare Rice: While the chicken cooks, heat butter or oil in a medium saucepan over medium heat. Add rinsed basmati rice and toast it for 1–2 minutes to enhance its nutty flavor.
- Simmer Rice: Add water or chicken broth, turmeric, and salt to the toasted rice. Bring the mixture to a boil, then cover and reduce heat to low. Cook for 15 minutes until rice is tender and water is absorbed.
- Rest Rice: Remove the saucepan from heat and let the rice sit covered for an additional 5 minutes. Fluff gently with a fork before serving.
- Serve: Slice or serve the tandoori chicken whole over the turmeric rice. Garnish with fresh cilantro, lemon wedges, and optional sliced red onion for added freshness and tang.
Notes
- For a smoky flavor, grill the chicken outdoors or broil during the last few minutes of cooking.
- This dish pairs excellently with raita or warm naan bread for a complete meal.
- Leftover tandoori chicken and rice make fantastic rice bowls or wraps for next-day meals.
- Prep Time: 15 minutes plus 1 to 8 hours marinating
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking or Grilling
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 chicken portion with rice
- Calories: 430
- Sugar: 3g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 115mg
