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
Scale
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.
