If you have ever craved a meal that bursts with vibrant spices, juicy chicken, and fragrant rice all in one dish, then this Tandoori Chicken Over Rice Recipe is calling your name. It’s a beautiful blend of tender chicken marinated in an aromatic yogurt-spice mix, grilled to perfection, and served over fluffy, buttery basmati rice infused with subtle whole spices. Every bite takes you straight to the heart of Indian cuisine with its bold flavors and comforting textures, making it an absolute favorite to cook and share with loved ones.
Ingredients You’ll Need
Using straightforward and pantry-friendly ingredients, this recipe brings together bold spices, rich yogurt, and fresh aromatics that work harmoniously to create something truly spectacular. Each element plays a crucial role—from the creamy yogurt tenderizing the chicken, to the warming spices that give it that signature tandoori flavor, and the fragrant rice that complements the dish perfectly.
- 4 boneless, skinless chicken breasts or thighs: Choose your preferred cut for juicy, tender tandoori chicken.
- 1 cup plain yogurt: Acts as a creamy base that helps tenderize and coat the chicken with spices.
- 2 tablespoons lemon juice: Adds brightness and acidity to balance the rich spices.
- 3 cloves garlic, minced: Delivers savory depth and pungent aroma to the marinade.
- 1 tablespoon ginger, grated: Brings warmth and a subtle zing essential in tandoori flavoring.
- 2 tablespoons tandoori masala: The heart of the recipe, providing a complex blend of spices and vibrant color.
- 1 teaspoon ground cumin: Adds earthy notes that ground the flavors beautifully.
- 1 teaspoon ground coriander: Contributes a citrusy, nutty undertone.
- 1/2 teaspoon ground turmeric: Gives a lovely golden hue and subtle earthiness.
- 1 teaspoon ground paprika: Enhances the smoky, rich red tones of the dish.
- 1/2 teaspoon ground cinnamon: Adds a gentle sweet warmth that rounds out the spice profile.
- 1 teaspoon chili powder (optional): Customize the heat level to your liking.
- Salt and freshly ground black pepper, to taste: Essential seasonings that balance all the flavors.
- 1 tablespoon vegetable oil (for grilling): Prevents sticking and helps with a crisp char on the chicken.
- 1 cup basmati rice: Long-grain rice prized for its delicate aroma and fluffy texture.
- 2 cups water or chicken broth: Adds moisture and flavor to the rice.
- 1 tablespoon butter or ghee: Infuses the rice with richness and silky texture.
- 1 cinnamon stick (optional): Adds a fragrant hint that elevates the rice.
- 2-3 whole cloves (optional): Provide subtle warmth and complexity to the rice.
- Salt, to taste: Enhances the natural flavors of the rice.
- Fresh cilantro, chopped: For a bright, herbal garnish.
- Sliced red onions: Adds a crisp, sharp contrast in texture and flavor.
- Lemon wedges: For a fresh, zesty finish.
How to Make Tandoori Chicken Over Rice Recipe
Step 1: Marinate the Chicken
The magic starts by mixing plain yogurt with lemon juice, garlic, ginger, and our incredible blend of spices like tandoori masala, cumin, coriander, turmeric, paprika, cinnamon, and chili powder. Toss your chicken pieces in this fragrant marinade, making sure each one is coated generously. Cover the bowl and pop it into the fridge to marinate for at least an hour—overnight is even better for that full-bodied flavor that makes this dish unforgettable.
Step 2: Prepare the Rice
While the chicken soaks up all those lovely flavors, rinse basmati rice under cold water until it 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, a cinnamon stick, a few cloves, and a pinch of salt. Cover and reduce the heat, letting the rice simmer gently for about 15 to 18 minutes. Once done, turn off the heat but keep the lid on, allowing the rice to steam and fluff up perfectly in the residual heat.
Step 3: Grill the Chicken
Preheat your grill or grill pan to medium-high heat. To get that signature slightly charred exterior with a juicy center, brush the marinated chicken lightly with vegetable oil to prevent sticking. Grill each side for 6 to 7 minutes until the chicken reaches an internal temperature of 165°F (75°C). The result is beautifully cooked chicken with enticing grill marks infused with aromatic spices.
Step 4: Assemble the Tandoori Chicken Over Rice Recipe
Fluff the rice with a fork and transfer a warm bed of it onto your serving plates. Slice the grilled tandoori chicken into neat pieces and layer it gently over the rice, allowing the vibrant colors and inviting aromas to enchant your senses even before you dig in.
Step 5: Garnish and Serve
The finishing touches make all the difference—sprinkle chopped fresh cilantro, scatter thin slices of red onion for crunch and flavor, and tuck in lemon wedges on the side. A quick squeeze of fresh lemon juice right before eating brings a zesty brightness that lifts the entire dish, making your Tandoori Chicken Over Rice Recipe meal absolutely spectacular.
How to Serve Tandoori Chicken Over Rice Recipe
Garnishes
Fresh garnishes breathe life into the dish. Cilantro lends freshness, red onion slices add crisp texture and a mild bite, while lemon wedges provide a tangy pop that brightens the deep smoky flavors of the chicken. These simple toppings elevate your presentation and taste effortlessly.
Side Dishes
For a complete and balanced meal, serve this tandoori chicken with cooling sides like cucumber raita or a simple Greek yogurt dip to balance the spices. A fresh green salad or sautéed greens on the side add a delightful contrast in texture and help round out the meal.
Creative Ways to Present
Want to impress your guests? Serve your Tandoori Chicken Over Rice Recipe in a layered bowl—rice at the bottom, chicken in the middle, topped with garnishes—and add a drizzle of mint chutney or tamarind sauce for an extra tangy kick. Wrapping the dish with warm naan bread on the side also makes for a fun, hands-on dining experience.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the grilled chicken and rice separately in airtight containers in the refrigerator for up to three days to keep the flavors fresh and textures intact. Keeping them apart prevents the rice from becoming soggy.
Freezing
Tandoori chicken freezes well! Place cooled chicken pieces in a freezer-safe container or bag for up to two months. While the rice can be frozen, it may lose some of its fluffy texture, so it’s best to prepare fresh rice if possible when thawing leftovers.
Reheating
To reheat, gently warm the chicken in the oven or on the stovetop to retain moisture and prevent drying out. Warm the rice separately with a sprinkle of water to revive fluffiness. Avoid microwave reheating for best texture and flavor.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are even more forgiving and tend to be juicier and more flavorful when grilled, making them a fantastic choice for this recipe.
What if I don’t have tandoori masala?
You can make a quick substitute by blending equal parts cumin, coriander, paprika, turmeric, and a pinch of cinnamon and chili powder. While the flavor won’t be identical, this mix will give a similar tandoori vibe.
Can I cook the chicken in the oven instead of grilling?
Yes, if you don’t have a grill, baking the chicken at 425°F (220°C) for about 20-25 minutes or until cooked through works well. For a bit of char, broil for the last few minutes but watch closely to avoid burning.
Is this recipe spicy?
The heat level is adjustable! The optional chili powder can be added to taste or omitted for a milder dish. The rich spice blend shines even without much heat.
What kind of rice is best for this recipe?
Basmati rice is preferred because of its fragrant aroma and light, fluffy texture, which pairs beautifully with tandoori chicken’s bold spices.
Final Thoughts
This Tandoori Chicken Over Rice Recipe is more than just a meal—it’s an experience of warm spices, tender meat, and comforting rice that’s sure to become a favorite at your table. Whether cooking for a weeknight dinner or entertaining guests, this dish is easy to make, packed with flavor, and utterly satisfying. Give it a try, and let the vibrant flavors bring joy to your kitchen and your taste buds!
Print
Tandoori Chicken Over Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Indian
Description
This flavorful Tandoori Chicken Over Rice recipe combines succulent, marinated grilled chicken with aromatic basmati rice infused with warm spices. The chicken is marinated in a tangy yogurt and spice blend, then grilled to perfection for a juicy texture and smoky char. Served over fragrant spiced rice and garnished with fresh cilantro, red onions, and lemon wedges, this dish offers an authentic Indian-inspired meal perfect for family dinners or special occasions.
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 and Serving:
- Fresh cilantro, chopped
- Sliced red onions
- Lemon wedges
Instructions
- 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, tossing to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to overnight for enhanced flavor absorption.
- Cook the rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch. 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, reduce the heat to low, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork.
- Grill the chicken: Preheat a grill or grill pan to medium-high heat. Lightly brush the chicken with vegetable oil to prevent sticking. Grill the chicken for 6-7 minutes on each side until fully cooked, with an internal temperature of 165°F (75°C). The exterior should be slightly charred, while the inside remains juicy.
- Assemble the dish: Fluff the cooked rice with a fork and divide it among serving plates. Slice the grilled tandoori chicken and arrange it on top of the rice.
- Garnish and serve: Sprinkle fresh chopped cilantro, add sliced red onions, and place lemon wedges on the side. Serve immediately to enjoy the aromatic and flavorful combination.
Notes
- For best flavor, marinate the chicken overnight.
- You can swap chicken broth for water in the rice for a vegetarian option.
- Adjust chili powder to your preferred spice level or omit for mild flavor.
- Use a grill pan if an outdoor grill is not available.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
