If you have been craving a vibrant dish that bursts with flavor and feels like a warm hug on a plate, this Tandoori Chicken Over Rice Recipe is exactly what you need. Juicy, spiced chicken grilled to perfection sits atop fragrant, fluffy basmati rice, creating a combination that sings with every bite. This recipe balances bold Indian spices and subtle aromatics, making it an unforgettable meal that’s as comforting as it is exciting to eat. Whether it’s a family dinner or a special occasion, this dish delivers an authentic taste of tandoori magic right in your own kitchen.
Ingredients You’ll Need
The magic of this Tandoori Chicken Over Rice Recipe lies in its simple, pantry-friendly ingredients. Each element plays a crucial role in building the rich layers of flavor, from the creamy tang of yogurt in the marinade to the fragrant spices that infuse the chicken and rice.
- Chicken breasts or thighs: Boneless and skinless work best for even cooking and easy slicing.
- Plain yogurt: Acts as the creamy, tenderizing base of the marinade.
- Lemon juice: Adds brightness and helps balance the spices.
- Garlic and ginger: Freshly minced and grated for that classic aromatic punch.
- Tandoori masala: The star spice mix responsible for that authentic tandoori flavor.
- Ground cumin, coriander, turmeric, and paprika: Layers of earthiness and warm color.
- Cinnamon and cloves: Optional, for enhancing the rice’s fragrant complexity.
- Chili powder: Adds heat but is totally flexible to your taste.
- Salt and black pepper: Essential seasonings to bring everything together.
- Vegetable oil: For grilling the chicken without sticking.
- Basmati rice: Long-grain and fragrant, perfect for soaking up the juices.
- Butter or ghee: Adds richness and a silky texture to the rice.
- Fresh cilantro: A bright, herbal garnish.
- Sliced red onions: For crunch and a bit of sharpness on the side.
- Lemon wedges: A zesty finishing touch to brighten each bite.
How to Make Tandoori Chicken Over Rice Recipe
Step 1: Marinate the Chicken
Start by creating a flavorful marinade that will make your chicken irresistibly tender and fragrant. Combine plain yogurt with fresh lemon juice, garlic, ginger, and a blend of spices including tandoori masala, cumin, coriander, turmeric, paprika, cinnamon, and chili powder if you like it spicy. Generously coat the chicken pieces in this mixture, then cover and refrigerate for at least one hour. If you have extra time, marinating overnight intensifies the flavors and yields the juiciest results.
Step 2: Cook the Rice
While the chicken marinates, prepare your basmati rice to serve as the perfect cushion for the grilled chicken. Rinse the rice thoroughly until the water runs clear to remove excess starch. Bring water or chicken broth to a boil in a saucepan, then add the rice along with butter or ghee and optional whole spices like cinnamon and cloves. Cover and cook on low heat until tender, then let sit off the heat for a few minutes to steam perfectly fluffy grains.
Step 3: Grill the Chicken
Next up is grilling, where your marinated chicken gets that signature smoky char. Preheat your grill or grill pan on medium-high, and lightly brush the chicken with vegetable oil to prevent sticking. Grill each side for about 6 to 7 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The exterior should be slightly charred to develop that beautiful tandoori crust, locking in all the delicious juiciness.
Step 4: Assemble the Dish
Once the chicken is cooked, fluff your aromatic rice with a fork and spoon it onto serving plates. Slice the hot, tender grilled chicken and arrange it neatly on top of the rice. This layering creates the perfect balance between the soft, fragrant rice and the spicy, smoky chicken.
Step 5: Garnish and Serve Your Tandoori Chicken Over Rice Recipe
Finally, add your garnishes to bring freshness and crunch to this hearty dish. Scatter chopped cilantro, thinly sliced red onions, and lemon wedges on the side. These bright ingredients add texture and flavor contrast, making every bite exciting and complete.
How to Serve Tandoori Chicken Over Rice Recipe
Garnishes
Fresh cilantro is essential for that burst of green and herbaceous notes, while thinly sliced red onions add a slight pungency and crisp texture that perfectly complements the smoky chicken. Lemon wedges brighten the dish with acidity—squeezing just a bit over the top before each bite truly elevates the flavors.
Side Dishes
To round out this meal, consider refreshing sides like a cucumber raita, which is cool, creamy, and contrasts beautifully with the spices. A simple mixed green salad or roasted vegetables also pair well, adding color and nutrients to your plate. For some extra whimsy, serve naan bread to scoop up the rice and chicken or soak up any delicious juices.
Creative Ways to Present
For a more festive presentation, try layering your tandoori chicken over rice in individual bowls or mason jars for picnic-ready meals. Sprinkle with pomegranate seeds for a jewel-like pop of sweetness or drizzle with a yogurt-mint sauce for extra creaminess. These small touches bring a fun, creative spin to the classic Tandoori Chicken Over Rice Recipe.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftover chicken and rice separately in airtight containers in the refrigerator. This prevents the chicken’s flavors from overwhelming the rice and helps maintain texture. The leftovers will stay good for 3 to 4 days, making for easy next-day lunches or dinners.
Freezing
Both the grilled chicken and cooked rice freeze well. Place the cooled chicken and rice in separate freezer-safe containers or bags. They will keep nicely for up to 2 months. When ready to eat, thaw them overnight in the refrigerator for best results.
Reheating
To reheat, gently warm the chicken on a grill pan or in a skillet to retain its texture and avoid drying out. Microwave works too but sprinkle a little water over the rice beforehand and cover it to steam and soften without drying. Reheating with care ensures you get to enjoy the Tandoori Chicken Over Rice Recipe as deliciously as the first time.
FAQs
What can I use instead of tandoori masala?
If you can’t find tandoori masala, a mix of garam masala, paprika, cumin, coriander, and turmeric makes a great substitute. You can adjust the quantities depending on your preferred spice level and flavor profile.
Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free as long as you use plain yogurt without additives and verify that your tandoori masala or other spices do not contain hidden gluten. Always check labels to be safe.
Is it okay to use chicken thighs instead of breasts?
Absolutely. Chicken thighs have a bit more fat and stay juicy during grilling, which many people prefer. Just adjust the grilling time slightly if your pieces are thicker.
How long should I marinate the chicken?
At least one hour is necessary for the spices to start tenderizing the meat, but marinating overnight results in deeper flavor and more tender chicken. Just remember not to go too long past 24 hours.
Can I cook the chicken in the oven instead of grilling?
Definitely! Bake at 400°F (200°C) on a rack for about 20-25 minutes, flipping halfway through, until the chicken is cooked and has slightly crispy edges. This works well if you don’t have access to a grill.
Final Thoughts
Now that you’ve discovered the joy of this Tandoori Chicken Over Rice Recipe, I hope you’ll give it a try soon. It’s a satisfying, colorful dish that makes any meal feel special without being complicated. From the tender, spiced chicken to the fragrant basmati rice, every bite is a celebration of flavor worth sharing with friends and family. Happy cooking!
Print
Tandoori Chicken Over Rice Recipe
- Prep Time: 15 minutes (plus at least 1 hour marinating time)
- Cook Time: 25 minutes
- Total Time: 40 minutes (excluding marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Indian
Description
This Tandoori Chicken Over Rice recipe features flavorful, marinated chicken grilled to perfection and served atop fragrant basmati rice cooked with aromatic spices. The chicken is marinated in a blend of yogurt and traditional tandoori spices, offering tender, juicy meat with a slightly charred exterior. Paired with lightly spiced, buttery rice and fresh garnishes, this dish delivers an authentic Indian-inspired experience perfect for a satisfying weeknight meal or special occasion.
Ingredients
For the Tandoori Chicken:
- 4 boneless, skinless chicken breasts or thighs
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons tandoori masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 1/2 teaspoon ground cinnamon
- 1 teaspoon chili powder (optional, adjust to heat preference)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon vegetable oil (for grilling)
For the Rice:
- 1 cup basmati rice
- 2 cups water or chicken broth
- 1 tablespoon butter or ghee
- 1 cinnamon stick (optional)
- 2–3 whole cloves (optional)
- Salt, to taste
For Garnish:
- Fresh cilantro, chopped
- Sliced red onions
- Lemon wedges
Instructions
- Marinate the chicken: In a large bowl, combine the plain yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, cumin, coriander, turmeric, paprika, cinnamon, chili powder if using, salt, and freshly ground black pepper. Add the chicken breasts or thighs, tossing well to ensure all pieces are fully coated. Cover the bowl and refrigerate for at least 1 hour, preferably overnight, to allow flavors to deeply infuse the chicken.
- Cook the rice: Rinse the basmati rice thoroughly under cold running water until the water runs clear to remove excess starch. In a medium saucepan, bring the water or chicken broth to a boil. Stir in the rice, butter or ghee, cinnamon stick, cloves, and a pinch of salt. Cover and reduce heat to low, then simmer gently for 15 to 18 minutes or until the rice is cooked, tender, and the liquid fully absorbed. Remove from heat and keep covered for 5 minutes before fluffing the rice gently with a fork.
- Grill the chicken: Preheat a grill or a grill pan on medium-high heat. Lightly brush the marinated chicken with vegetable oil to prevent sticking. Place the chicken on the grill and cook for 6 to 7 minutes per side, or until the chicken is cooked through with an internal temperature of 165°F (75°C). The surface should be slightly charred while the inside remains juicy and tender.
- Assemble the dish: Fluff the cooked basmati rice once again and transfer it to serving plates. Slice the grilled tandoori chicken into pieces and arrange them neatly over the bed of rice.
- Garnish and serve: Garnish the assembled dish with freshly chopped cilantro, thinly sliced red onions, and crisp lemon wedges on the side. Serve immediately to enjoy the aromatic and vibrant flavors of the tandoori chicken paired with the fragrant spiced rice.
Notes
- For best flavor, marinate the chicken overnight but allow at least 1 hour if short on time.
- Using chicken broth instead of water for cooking rice enhances the richness and depth of the rice’s flavor.
- Adjust chili powder amount to suit your heat preference or omit for milder taste.
- If a grill is unavailable, you can cook the chicken under a broiler or in a grill pan on the stovetop.
- Allow the rice to rest covered after cooking to absorb steam, resulting in fluffier grains.
- Serve with cooling accompaniments like yogurt raita or a fresh cucumber salad for balance.
