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
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 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.
