Tandoori Chicken with Fragrant Basmati Rice

Tandoori Chicken with Fragrant Basmati Rice

Indulge in the vibrant flavors of India with this authentic Tandoori Chicken recipe. Marinated in a luscious blend of yogurt and spices, this dish not only tantalizes your taste buds but also fills your home with an irresistible aroma. Grilled to perfection, the chicken is beautifully charred on the outside while remaining juicy and tender inside. Paired with fluffy basmati rice, this meal is a celebration of spices and textures that will transport you to the bustling streets of India. Perfect for a family dinner or a festive gathering, Tandoori Chicken is sure to impress!

Servings: 4

Ingredients

  • Lemon wedges (for serving)
  • Fresh cilantro (1/4 cup, chopped, for garnish)
  • Water (1 1/2 cups (for rice))
  • Basmati rice (1 cup)
  • Black pepper (1/2 teaspoon)
  • Salt (1 teaspoon)
  • Ground coriander (1 teaspoon)
  • Ground cumin (1 teaspoon)
  • Ground turmeric (1/2 teaspoon)
  • Paprika (1 teaspoon)
  • Tandoori masala (2 tablespoons)
  • Fresh ginger (1 tablespoon, grated)
  • Garlic (3 cloves, minced)
  • Lemon juice (2 tablespoons)
  • Plain yogurt (1 cup)
  • Chicken thighs (2 pounds, skinless and boneless)

Instructions

  1. In a large bowl, whisk together the yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, paprika, turmeric, cumin, coriander, salt, and black pepper to create a flavorful marinade.
  2. Add the chicken thighs to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for the best flavor.
  3. Preheat your grill to medium-high heat. Remove the chicken from the marinade, letting any excess marinade drip off.
  4. Place the chicken thighs on the grill and cook for about 6-8 minutes on each side, or until they are fully cooked and have beautiful grill marks. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C).
  5. Once cooked, remove the chicken from the grill and let it rest for a few minutes to lock in the juices.
  6. While the chicken is resting, rinse the basmati rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice and 1 1/2 cups of water. Bring to a boil over medium heat.
  7. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.
  8. Fluff the rice with a fork and serve it alongside the grilled tandoori chicken.
  9. Garnish the dish with chopped cilantro and serve with lemon wedges, allowing everyone to squeeze fresh lemon juice over the chicken and rice for an extra burst of flavor.

Dietary Information

Servings: 4 • Dish Type: Main Course • Prep Time: 30 minutes (plus marinating time) • Cook Time: 30 minutes • Calories: 500 • Fat: 20g • Carbs: 45g • Protein: 35g • Sodium: 800mg • Sugar: 5g