Description
- Tandoori Chicken Over Rice is a flavorful and aromatic dish inspired by Indian cuisine. The tender chicken is marinated in a spiced yogurt mixture, grilled to perfection, and served on a bed of fluffy rice. The smoky, spicy flavors of the tandoori chicken pair beautifully with the fragrant rice, creating a dish that’s both comforting and vibrant. Perfect for a weeknight dinner or special occasion!
Ingredients
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For the Tandoori Chicken:
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4 boneless, skinless chicken breasts or thighs
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1 cup plain yogurt
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2 tablespoons lemon juice
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3 cloves garlic, minced
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1 tablespoon ginger, grated
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2 tablespoons tandoori masala
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon ground turmeric
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1 teaspoon ground paprika
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1/2 teaspoon ground cinnamon
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1 teaspoon chili powder (optional, adjust to heat preference)
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Salt and freshly ground black pepper, to taste
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1 tablespoon vegetable oil (for grilling)
For the Rice:
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1 cup basmati rice
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2 cups water or chicken broth
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1 tablespoon butter or ghee
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1 cinnamon stick (optional)
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2–3 whole cloves (optional)
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Salt, to taste
For Garnish (optional):
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Fresh cilantro, chopped
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Sliced red onions
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Lemon wedges
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Instructions
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Marinate the chicken:
In a large bowl, combine the yogurt, lemon juice, garlic, ginger, tandoori masala, cumin, coriander, turmeric, paprika, cinnamon, chili powder (if using), salt, and pepper. Add the chicken breasts or thighs to the marinade and toss to coat. Cover and refrigerate for at least 1 hour, or up to overnight for more flavor. -
Cook the rice:
Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, bring the water or chicken broth to a boil. Add the rice, butter or ghee, cinnamon stick, cloves, and a pinch of salt. Stir, cover, and reduce the heat to low. Cook for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork. -
Grill the chicken:
Preheat the grill or a grill pan over medium-high heat. Brush the chicken with a little vegetable oil to prevent sticking. Grill the chicken for 6-7 minutes per side, or until the chicken is fully cooked and has an internal temperature of 165°F (75°C). The chicken should be slightly charred on the outside with a juicy interior. -
Assemble the dish:
Fluff the cooked rice and transfer it to serving plates. Slice the grilled tandoori chicken and place it on top of the rice. -
Garnish and serve:
Garnish with fresh cilantro, sliced red onions, and lemon wedges. Serve immediately and enjoy the aromatic flavors of the tandoori chicken over rice!
Notes
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If you don’t have a grill, you can also cook the chicken in a skillet or under the broiler in the oven. Just be sure to cook it through.
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You can adjust the level of spice by reducing the chili powder or adding more to suit your taste.
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For an extra touch of flavor, try serving the dish with a side of cucumber raita or a yogurt-based sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Indian, Fusion
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 470
- Sugar: 7g
- Sodium: 740
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 105mg