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Grilled Tandoori Chicken with Indian-Style Rice - Image 3

Grilled Tandoori Chicken with Indian-Style Rice

Experience the vibrant flavors of India with this Grilled Tandoori Chicken paired with aromatic Indian-Style Rice. A perfect dish for a family dinner or a special occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs chicken thighs boneless, skinless
  • 1 cup yogurt plain, full-fat
  • 2 tbsp tandoori masala available in Indian grocery stores
  • 1 tbsp ginger freshly grated
  • 2 cloves garlic minced
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1 cup basmati rice rinsed
  • 2 cups water for rice
  • 1 tsp cumin seeds
  • 1 tbsp ghee or butter
  • 0.5 cup onion finely chopped
  • 0.25 cup cilantro chopped, for garnish

Equipment

  • Grill
  • Large bowl
  • Saucepan with lid
  • Tongs
  • Meat thermometer

Method
 

  1. In a large bowl, mix yogurt, tandoori masala, ginger, garlic, lemon juice, and salt to create the marinade. Add the chicken thighs, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
  2. Preheat your grill to medium-high heat, around 375°F. Remove the chicken from the marinade, shaking off excess, and place on the grill. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Trust me, this timing ensures juicy, flavorful chicken.
  3. While the chicken grills, prepare the rice. In a saucepan, heat ghee over medium heat. Add cumin seeds, cinnamon stick, and cardamom pods, sautéing until fragrant, about 2 minutes. Add chopped onions and cook until translucent, about 5 minutes.
  4. Stir in the rinsed basmati rice, coating it with the spices and ghee. Pour in the water, bring to a boil, then reduce to a simmer. Cover and cook for 18 minutes, or until the rice is tender and the water is absorbed. Tip from me: resist the urge to lift the lid during cooking for perfect rice.
  5. Once the chicken and rice are done, let the chicken rest for 5 minutes before slicing. Serve the sliced chicken over the Indian-Style Rice, garnished with fresh cilantro. Step back and admire your flavorful creation before digging in!

Notes

Chef's Tips:
• For a creamier marinade, use Greek yogurt instead of regular yogurt
• Avoid overcooking the chicken to prevent dryness
• Serve with a side of raita or cucumber salad for a refreshing contrast
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F
• Store leftovers in the refrigerator within 2 hours of cooking