Tandoori Chicken with Rice

Grilled spiced chicken with fluffy basmati rice.

Tandoori Chicken with Rice:

A classic, aromatic Indian dish of flavorful tandoori chicken paired with aromatic basmati rice.

Ingredients

1- For the Tandoori Chicken Marinade:

• 500g (1 lb) chicken breasts or thighs (boneless)
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon paprika (or Kashmiri red chili powder for more authentic flavor)
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• ½ teaspoon ground cinnamon
• ½ teaspoon cayenne pepper (optional, for heat)
• Salt & black pepper to taste

2- For the Rice:

• 1 cup basmati rice
• 2 cups water or chicken broth
• 1 tablespoon ghee or butter
• 1 cinnamon stick
• 2-3 cardamom pods (optional, for flavor)
• 1 teaspoon salt

3- For Garnishing:

• Fresh cilantro, chopped
• Lemon wedges
• Optional: Sliced red onion and cucumber for topping

Instructions

1. Marinate the Chicken:
   • In a bowl, mix yogurt, lemon juice, vegetable oil, cumin, coriander, paprika, turmeric, garam masala, ginger, garlic powder, cinnamon, cayenne, salt, and pepper.
   • Coat the chicken pieces well with the marinade.
   • Cover and refrigerate for at least 1 hour, preferably overnight for the best flavor.
2. Cook the Rice:
   • Rinse the basmati rice under cold water until the water runs clear.
   • In a pot, combine rice, water (or chicken broth), ghee (or butter), cinnamon stick, cardamom pods, and salt.
   • Bring to a boil, then reduce the heat, cover, and simmer for 12-15 minutes until the rice is tender and fluffy. Remove from heat and let it sit for 5 minutes.
3. Grill the Chicken:
   • Preheat your grill or grill pan over medium-high heat.
   • Grill the marinated chicken for 5-7 minutes per side, until cooked through (internal temperature should be 75°C / 165°F).
   • Let the chicken rest for a few minutes before slicing.
4. Serve:
   • Serve the grilled tandoori chicken on a platter with the fluffy basmati rice on the side.
   • Garnish with fresh cilantro and lemon wedges.
   • Optional: Add sliced red onion and cucumber for extra crunch and freshness.

Tips & Variations :

• Marinating Time: The longer the chicken marinates, the more intense the flavor. Overnight marination is ideal.
• Grilling: Keep an eye on the chicken to avoid overcooking—it should be juicy and tender.
• Rice Variations: For a richer rice flavor, use chicken broth instead of water and add a few saffron threads for extra color and fragrance.

Enjoy your meal!