Name: Tandoori Chicken Over Rice Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 1/2 pounds boneless skinless chicken thighs or breasts; 1 cup plain Greek yogurt; 2 tablespoons lemon juice; 1 tablespoon olive oil; 1 tablespoon garam masala; 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 1 teaspoon garlic, minced; 1 teaspoon fresh ginger, grated; 1 teaspoon salt; 1/2 teaspoon cayenne pepper (optional); 1 cup basmati rice; 2 cups water or chicken broth; 1 tablespoon butter or oil; 1/2 teaspoon salt

Jump to Recipe·Print Recipe

If you’re craving a riot of spice, tenderness, and color, “Tandoori Chicken Over Rice” is about to become your new favorite dinner. Imagine juicy pieces of chicken, deeply marinated and kissed by smoky char, all cozied up on a fluffy bed of fragrant basmati rice. Every bite is a celebration of bold Indian flavors—ginger, garlic, turmeric, and more—delivering comfort and excitement in equal measure. This crowd-pleasing meal is perfect for weeknights, gatherings, or whenever you want to transport your taste buds with something truly satisfying.

Tandoori Chicken Over Rice Recipe - Recipe Image

Ingredients You’ll Need

This recipe proves that you don’t need a pantry full of hard-to-find items to create something magical. Each ingredient in Tandoori Chicken Over Rice is essential—working together for perfect spice, a creamy marinade, and irresistibly fluffy rice. Here’s what to grab for guaranteed success:

Chicken thighs or breasts: Choose boneless, skinless pieces for faster cooking and maximum juiciness—thighs add extra flavor, while breasts stay lean and tender.
Plain Greek yogurt: Acts as the marinade’s backbone, tenderizing the chicken and adding a velvety tang.
Lemon juice: Brightens everything up and works with yogurt to help the spices penetrate.
Olive oil: Carries flavors and helps the chicken develop that gorgeous golden sear.
Garam masala: This warming spice blend is what gives Tandoori Chicken Over Rice its signature aroma—don’t skip it!
Ground cumin: Adds earthy depth, complementing the zingier spices.
Smoked paprika: Lends irresistible smokiness and color, mimicking that traditional tandoor flavor.
Ground turmeric: Brings a sunny hue and subtle bitterness that balances the dish.
Ground coriander: Delicately citrusy, balancing the richer spices in the marinade.
Minced garlic: Always a must—delivers robust flavor with every bite.
Fresh ginger: Grated for a punchy kick and authentic warmth.
Salt: Essential for seasoning both chicken and rice, bringing all flavors into harmony.
Cayenne pepper (optional): For extra heat, add as much or as little as you dare!
Basmati rice: The foundation of this dish—long, fragrant grains make a perfect bed for the tandoori chicken.
Water or chicken broth: Broth boosts flavor, but plain water works well in a pinch.
Butter or oil: Just a touch makes the rice silky and delicious.

How to Make Tandoori Chicken Over Rice

Step 1: Mix Up the Marinade

In a large bowl, whisk together the Greek yogurt, lemon juice, olive oil, all the beautiful spices—garam masala, cumin, paprika, turmeric, coriander—plus the minced garlic and grated ginger. This is where Tandoori Chicken Over Rice gets its incredibly layered flavor. The marinade should look sunny, thick, and speckled with spices.

Step 2: Marinate the Chicken

Place your chicken pieces into the bowl, turning them until everything is coated in that vibrant marinade. For best results, cover and let it chill in your fridge for at least 2 hours—overnight is even better! The longer the marination, the more tender and flavorful your chicken will be.

Step 3: Prepare the Rice

While the chicken soaks up all its flavor, turn your attention to the rice. Rinse the basmati under cold water several times until it runs clear—this keeps the grains fluffy, not sticky. In a saucepan, bring your water or broth, salt, and butter or oil to a boil. Add the rice, cover, then reduce the heat to low and simmer for around 15 minutes. Remove from heat and let it steam for 5 minutes before fluffing—it’s pure perfection!

Step 4: Cook the Chicken

Preheat your grill, grill pan, or oven broiler. Lay out the marinated chicken and cook for 5–7 minutes per side until beautifully charred and cooked through. That little bit of smoky crisp on the outside is what makes Tandoori Chicken Over Rice so irresistible. If you don’t have a grill, roasting works beautifully too!

Step 5: Slice and Serve

Let the chicken rest for a few minutes to lock in the juices, then slice it into strips. Pile those flavorful pieces right over your steaming, fluffy rice. Fresh cilantro and lemon wedges add a finishing pop of color and zing—now you’re ready to feast!

How to Serve Tandoori Chicken Over Rice

Garnishes

Fresh cilantro, lemon wedges, and even a sprinkle of thinly sliced red onions are the classic toppers for Tandoori Chicken Over Rice. These simple garnishes add a burst of freshness and color—don’t be shy with that squeeze of lemon just before serving!

Side Dishes

This dish is filling as it is, but it really sings when paired with a crisp cucumber raita, garlicky naan, or a light salad tossed with mint and yogurt. Each side balances the bold flavors, and they make your meal feel effortlessly special.

Creative Ways to Present

For an eye-catching twist, serve Tandoori Chicken Over Rice in individual bowls with vibrant pickled veggies and a drizzle of herbed yogurt sauce. Or, let everyone build their own bowls at the table—family style never looked so good!

Make Ahead and Storage

Storing Leftovers

Transfer cooled Tandoori Chicken Over Rice to airtight containers and refrigerate for up to 3 days. Keep the rice and chicken in separate containers if you want the best texture when reheating—they’ll both stay fresher that way.

Freezing

You can absolutely freeze this meal! Slice the cooked chicken and place it in a freezer-safe bag or container, and do the same with the rice. Stored properly, both keep well for up to 2 months. Label with the date and portioned sizes for quick grab-and-go meals.

Reheating

For the rice, sprinkle with a little water and cover loosely before microwaving—it’ll steam right back to fluffiness. Reheat chicken in a skillet over low heat or briefly in the microwave, taking care not to overcook and dry it out. If using frozen portions, defrost in the fridge overnight first for best results.

FAQs

What can I substitute for Greek yogurt in the marinade?

Regular plain yogurt works just fine in place of Greek yogurt. For a dairy-free option, try coconut yogurt—just be sure it’s unsweetened for the right flavor balance.

Can I make Tandoori Chicken Over Rice without a grill?

Absolutely! The chicken develops fantastic flavor cooked in a broiler or even roasted in a high-heat oven. You can also use a grill pan on your stovetop for those delicious charred edges.

Is basmati rice required, or can I swap it?

Basmati is traditional for its aroma and texture, but jasmine rice or even simple white rice will work in a pinch. Just adjust water ratios and cooking time as needed for different grains.

How spicy is Tandoori Chicken Over Rice?

The dish is warmly spiced but not fiery hot by default. Add more or less cayenne pepper to suit your heat preference, or leave it out entirely for a milder, family-friendly version.

Can I marinate the chicken for less than two hours?

If you’re in a hurry, even a 30-minute marinade will add flavor, but for best results, shoot for at least 2 hours. Overnight marination transforms the chicken and is worth the extra time!

Final Thoughts

If you’re looking for an easy way to bring the flavors of India into your kitchen, this Tandoori Chicken Over Rice recipe is a ticket to dinner bliss. Gather your spices, fire up the grill, and get ready to fall in love with every bite—your family and friends will be lining up for seconds!

Tandoori Chicken Over Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 19 reviews

Author: admin
Total Time: 40 minutes (plus marinating)
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Enjoy the rich flavors of Indian cuisine with this delicious Tandoori Chicken Over Rice recipe. Tender chicken marinated in aromatic spices, grilled to perfection, and served on a bed of fluffy basmati rice.

Ingredients

Scale

For the Tandoori Chicken:

1 1/2 pounds boneless skinless chicken thighs or breasts
1 cup plain Greek yogurt
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon garam masala
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon salt
1/2 teaspoon cayenne pepper (optional)

For the Rice:

1 cup basmati rice
2 cups water or chicken broth
1 tablespoon butter or oil
1/2 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Chicken: In a large bowl, mix yogurt, lemon juice, olive oil, spices, garlic, and ginger. Add chicken, coat well, cover, and refrigerate for at least 2 hours.
Prepare the Rice: Rinse rice, then cook with water/broth, butter, and salt. Simmer for 15 minutes, then let rest for 5 minutes.
Cook the Chicken: Grill or broil marinated chicken for 5–7 minutes per side until cooked through. Rest before slicing.
Serve: Place sliced chicken over rice, garnish with cilantro and lemon wedges.