Tandoori Chicken with Basmati Rice
This Tandoori Chicken with Basmati Rice is bursting with bold, vibrant flavors and tender juicy chicken paired with fluffy, fragrant rice. Perfect for any occasion!
Servings: 4 servings
Ingredients
- 4 chicken thighs bone-in and skinless
- 1 cup plain yogurt
- 2 tablespoons tandoori spice mix
- 1 tablespoon lemon juice
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- salt to taste
- 2 cups basmati rice
- 4 cups water for cooking the rice
- 2 tablespoons vegetable oil
- fresh cilantro for garnish
Instructions
- 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.
- 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.
- Preheat your oven to 400°F (200°C). Line a baking sheet or roasting pan with foil or parchment paper for easy cleanup.
- 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. Optionally broil for 2-3 minutes for extra char.
- While the chicken roasts, rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 20 minutes.
- 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.
- 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.
Equipment
- Mixing Bowl
- Baking sheet or roasting pan
- Medium saucepan with lid
- Measuring Cups and Spoons
- Sharp knife and cutting board
- Fork or whisk
Notes
- Marinate the chicken overnight for maximum tenderness and flavor.
- Broil the chicken for a few minutes at the end to get a nice charred finish.
- Rinse and soak basmati rice to ensure fluffy, separate grains.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Customize heat levels by adding cayenne pepper or adjusting the tandoori spice mix.