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
Scale
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
