Tandoori Chicken with Fragrant Basmati Rice

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.