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
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.
Notes
- Enhance rice with saffron or turmeric for added flavor.
- If preferred, roast chicken in a 425°F oven for 20–25 minutes.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Indian
Nutrition
- Serving Size: 1 chicken portion with rice
- Calories: 480
- Sugar: 3g
- Sodium: 590mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg
