Tandoori Chicken with Basmati Rice

Tandoori Chicken with Basmati Rice is one of those dishes that feels like a celebration on a plate every time you make it. Juicy, tender chicken thighs marinated in a vibrant blend of yogurt and spices, paired with fragrant, fluffy basmati rice—this dish is a perfect balance of flavors and textures. Whether you’re cooking for a family dinner or a special occasion, this recipe brings an authentic taste of Indian cuisine right to your kitchen. The best part? It’s straightforward enough for weeknight cooking but impressive enough to serve guests. Let’s dive in and make this flavorful feast together!

What You’ll Love About This Recipe

• Bold, vibrant flavors: The tandoori spice mix gives the chicken a smoky, earthy depth that’s perfectly complemented by the tangy yogurt marinade.
• Simple ingredients: You probably already have most of these spices and pantry staples on hand.
• Juicy, tender chicken: Bone-in, skinless thighs stay moist and flavorful after marinating and roasting.
• Fragrant basmati rice: The long grains cook up fluffy and aromatic, making a perfect base for the chicken.
• Versatile and customizable: You can easily adjust spice levels or swap ingredients to suit your preferences.

What We’re Using

• 4 chicken thighs, bone-in and skinless: The best cut for juicy, flavorful meat that stays tender even after cooking.
• 1 cup plain yogurt: Acts as the base for the marinade, tenderizing the chicken and carrying the spices.
• 2 tablespoons tandoori spice mix: A blend of cumin, coriander, paprika, turmeric, and other spices that give the chicken its signature color and flavor.
• 1 tablespoon lemon juice: Adds brightness and helps balance the spices.
• 2 cloves garlic, minced: For that savory depth.
• 1 teaspoon ginger, grated: Adds a warm, zesty note.
• Salt, to taste: Enhances all the flavors.
• 2 cups basmati rice: Known for its fluffy texture and fragrant aroma.
• 4 cups water: For cooking the rice perfectly.
• 2 tablespoons vegetable oil: For sautéing and helping the rice cook evenly.
• Fresh cilantro, for garnish: Adds a pop of color and fresh herbal flavor.

Kitchen Gear Checklist

• Mixing bowl: To combine the marinade ingredients and coat the chicken.
• Baking sheet or roasting pan: For cooking the chicken in the oven.
• Medium saucepan with lid: Essential for perfectly cooking the basmati rice.
• Measuring cups and spoons: For precise ingredient measurements.
• Sharp knife and cutting board: To prep garlic, ginger, and cilantro.
• Fork or whisk: To mix the marinade smoothly.

Build Tandoori Chicken with Basmati Rice Step by Step

Step 1: Prepare the Marinade

In a mixing bowl, combine the plain yogurt, tandoori spice mix, lemon juice, minced garlic, grated ginger, and salt. Whisk everything together until smooth and well combined. This marinade will infuse the chicken thighs with incredible flavor and tenderize the meat.

Step 2: Marinate the Chicken

Add the chicken thighs to the bowl, turning to coat each piece thoroughly in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 4 hours or overnight for the best flavor and tenderness.

Step 3: Preheat the Oven

When ready to cook, preheat your oven to 400°F (200°C). Line a baking sheet or roasting pan with foil or parchment paper for easy cleanup.

Step 4: Roast the Chicken

Arrange the marinated chicken thighs on the prepared baking sheet in a single layer. Roast for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the edges are slightly charred. For extra char, you can broil the chicken for 2-3 minutes at the end—just watch carefully to avoid burning.

Step 5: Rinse and Soak the Rice

While the chicken roasts, rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy. Soak the rice in water for about 20 minutes to help it cook evenly.

Step 6: Cook the Basmati Rice

Drain the soaked rice and add it to a medium saucepan with 4 cups of water and 2 tablespoons of vegetable oil. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let it rest, covered, for 10 minutes to steam and fluff up.

Step 7: Serve

Fluff the basmati rice with a fork and transfer to serving plates. Place the roasted tandoori chicken thighs on top or alongside. Garnish generously with fresh cilantro for a burst of color and fresh flavor.

Customize for Your Needs

• Swap chicken thighs for drumsticks or boneless chicken breasts if preferred.
• Add a pinch of cayenne pepper to the marinade for extra heat.
• Serve with cooling cucumber raita or a simple salad for a balanced meal.
• Pair with Naan Bread Recipe for a complete Indian-inspired feast.

Method to the Madness

• Marinate: The longer you marinate, the more tender and flavorful your chicken becomes.
• Roast at high heat: This creates a beautiful char and seals in juices.
• Rinse rice: Essential for light, separate grains.
• Let rice rest: Steaming after cooking improves texture and prevents clumping.

Storage Pro Tips

Store leftover tandoori chicken and basmati rice in airtight containers in the refrigerator for up to 3 days. To reheat, gently warm the chicken in the oven or microwave to preserve its moisture. For the rice, sprinkle a little water before reheating to keep it fluffy.

If you want to prep ahead, marinate the chicken overnight and cook it fresh when ready. You can also cook the rice a day in advance and reheat alongside the chicken.

Common Qs About Tandoori Chicken with Basmati Rice

Can I use boneless chicken instead of bone-in thighs?

Absolutely! Boneless chicken breasts or thighs will work, but bone-in cuts tend to stay juicier and more flavorful during roasting. Just adjust cooking time accordingly to avoid drying out the meat.

What can I substitute if I don’t have tandoori spice mix?

You can create your own blend using ground cumin, coriander, paprika, turmeric, garam masala, and chili powder. Mixing these spices will give you a similar flavor profile that’s perfect for this recipe.

Is it necessary to soak the basmati rice?

Soaking basmati rice helps it cook evenly and prevents breakage of the grains. While not mandatory, it greatly improves the texture and fluffiness of the rice.

Can I make this recipe on the stovetop instead of the oven?

Yes, you can pan-sear the marinated chicken on medium-high heat until cooked through, then finish it in the oven or on the stovetop covered to ensure it cooks evenly. For a hands-off approach, check out this Oven Baked Chicken And Rice recipe that’s equally delicious and convenient.

Quick Weeknight Wins

• Naan Bread Recipe – Perfect to scoop up every last bit of your chicken and rice.
• Oven Baked Chicken And Rice – A simple one-pan meal if you want a hands-off chicken and rice dish.
• Chicken And Rice Soup – A comforting, lighter option when you crave chicken and rice in soup form.

Final Thoughts

This Tandoori Chicken with Basmati Rice recipe is a fantastic way to enjoy rich, bold flavors without complicated steps. It brings together the smoky, spiced chicken and fragrant rice beautifully, creating a dish that’s both satisfying and special. Whether you’re a seasoned cook or just starting out, this recipe is approachable and rewarding. Serve it with fresh cilantro and a side of naan bread or your favorite chutney to round out the meal. Trust me—you’ll be coming back to this one again and again!

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