Tandoori Chicken with Basmati Rice

Ingredients

• Lemon wedges (4 (for serving))
• Cilantro (2 tablespoons, chopped (for garnish))
• Water (2 cups)
• Basmati rice (1 cup)
• Black pepper (1/2 teaspoon)
• Salt (1 teaspoon)
• Coriander (1 teaspoon)
• Cumin (1 teaspoon)
• Turmeric (1 teaspoon)
• Paprika (1 tablespoon)
• Tandoori masala (2 tablespoons)
• Ginger (1 tablespoon, grated)
• Garlic (4 cloves, minced)
• Lemon juice (2 tablespoons)
• Plain yogurt (1 cup)
• Chicken thighs (4, bone-in and skin-on)

Instructions

1. In a large bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, paprika, turmeric, cumin, coriander, salt, and black pepper. Mix well to make the marinade.
2. Add the chicken thighs to the marinade and coat them evenly. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat the grill to medium-high heat. Remove the chicken from the marinade, allowing any excess marinade to drip off.
4. Grill the chicken thighs for about 6-8 minutes per side, or until they are cooked through and have nice grill marks. Remove from the grill and let them rest for a few minutes.
5. While the chicken is resting, rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.
6. Fluff the cooked rice with a fork and serve it alongside the grilled tandoori chicken.
7. Garnish with chopped cilantro and serve with lemon wedges for squeezing over the chicken and rice.