Tandoori Chicken Over Rice is one of those crowd-pleasing dishes that never fails to spark smiles at the table. Imagine succulent chicken, boldly marinated in tangy yogurt and a medley of spices, roasted until perfectly charred, and then nestled onto a bed of fragrant basmati rice — this is comfort food with a punch of color and character! It offers that classic tandoori flavor without any fuss, bringing the magic of your favorite Indian restaurant right into your own kitchen. Whether it’s a weeknight meal or a dinner party centerpiece, this dish is a guaranteed showstopper you’ll want to make again and again.
Ingredients You’ll Need
Ingredients You’ll Need
With a handful of essential ingredients, creating Tandoori Chicken Over Rice is refreshingly straightforward. Each element in this recipe brings a vibrant note, working in harmony to deliver juicy texture, stunning color, and bold, layered flavors that will make everyone swoon at the first bite.
- Chicken (1 ½ pounds boneless, skinless thighs or breasts): Opt for thighs for extra juiciness, or breasts for a leaner take—either way, the marinade ensures phenomenal flavor.
- Plain Greek yogurt (1 cup): Acts as a tenderizing base and provides the signature creamy tang in the marinade.
- Lemon juice (2 tablespoons): Brightens and balances the richness, while helping to tenderize the chicken.
- Olive oil (1 tablespoon): Adds moisture and helps achieve that irresistible char during baking.
- Ground cumin (2 teaspoons): Brings earthy warmth—an absolute must in the spice blend.
- Ground coriander (2 teaspoons): Adds a fresh, lightly citrusy note that layers beautifully with the other spices.
- Paprika (1 ½ teaspoons): Contributes color and a gentle smoky depth.
- Turmeric (1 teaspoon): For a golden hue and that classic warm, peppery kick.
- Garam masala (1 teaspoon): This signature Indian blend builds rich aromatic complexity.
- Cayenne pepper (½ teaspoon, optional): Amp up the heat if you crave a little extra fire; skip or reduce for milder palates.
- Salt (1 teaspoon): Essential for drawing out all those incredible flavors.
- Garlic (3 cloves, minced): Fresh garlic offers an irresistible punch—no shortcuts here!
- Fresh ginger (1 tablespoon, grated): Boosts the marinade with zingy, slightly spicy undertones.
- Cooked basmati rice (2 cups): Fluffy and aromatic, it’s the perfect bed for all that richly marinated chicken.
- Chopped cilantro & lemon wedges (for garnish): Fresh cilantro adds herbal brightness, while lemon gives each bite a lift.
How to Make Tandoori Chicken Over Rice
Step 1: Mix Up the Marinade
Start by grabbing a large bowl and whisking together the yogurt, lemon juice, olive oil, and all those heady, colorful spices: cumin, coriander, paprika, turmeric, garam masala, and cayenne if you’re using it. Toss in the salt, then stir in the garlic and ginger. The marinade should be thick, creamy, and beautifully golden, promising a burst of flavor with each bite.
Step 2: Marinate the Chicken
Add your chicken pieces to the bowl, turning them over and over until every piece is completely coated in the aromatic marinade. Cover the bowl with plastic wrap and let the chicken soak up all those spices in the fridge—at least one hour, but if you have time, let it marinate overnight for maximum flavor.
Step 3: Prepare for Roasting
When you’re ready to cook, preheat your oven to 425°F (220°C). Line a baking sheet with foil for easy cleanup, and set a wire rack on top. This setup lets hot air circulate all around the chicken so you get that signature tandoori char without firing up the grill.
Step 4: Bake Until Perfectly Charred
Arrange the marinated chicken on the rack in a single layer, letting any excess marinade drip off. Slide the tray into the oven and bake for 20 to 25 minutes. You’re after chicken that’s cooked through but still juicy, with a few gorgeous dark edges. Rest the chicken for five minutes before slicing so every bite stays moist.
Step 5: Serve Over Rice and Garnish
Spoon warm, fluffy basmati rice onto your plates, then arrange the tandoori chicken on top. Scatter chopped fresh cilantro and a few lemon wedges over everything. Each forkful offers heavenly balance: savory, slightly smoky chicken meets aromatic rice, all punctuated by fresh herbal bursts.
How to Serve Tandoori Chicken Over Rice
Garnishes
A flourish of chopped cilantro and a squeeze of lemon transforms each serving of Tandoori Chicken Over Rice into something restaurant-worthy. Cilantro brings pop and freshness, while lemon awakens the spices and brightens the whole dish. If you’re feeling extra, add a scattering of thinly sliced green chili for color and heat.
Side Dishes
Tandoori Chicken Over Rice pairs beautifully with cool accompaniments. A bowl of creamy cucumber raita or a crunchy kachumber salad brings welcome contrast, mellowing the spices and adding texture. Warm naan or roti makes the meal even more comforting, and a dollop of mango chutney provides a sweet counterpoint.
Creative Ways to Present
Why not build a tandoori chicken rice bowl for a fun twist? Layer basmati rice, sliced tandoori chicken, then top with pickled onions, raita, and fresh greens. Or, serve “family style” on a large platter, inviting everyone to dig in. This dish also makes a stunning protein-packed lunch prep when portioned in containers—delicious, colorful, and ready to grab and go.
Make Ahead and Storage
Storing Leftovers
Any extra Tandoori Chicken Over Rice keeps wonderfully for the next day. Transfer leftovers to airtight containers and refrigerate for up to three days. To keep things fresh, store the rice and chicken separately, and wait to add garnishes until serving.
Freezing
If you want to freeze, let the tandoori chicken cool completely, then wrap it well in foil or place in freezer-safe bags (the rice freezes well separately, too). Both can be frozen for up to two months. Thaw in the refrigerator overnight before reheating.
Reheating
For the best texture, reheat chicken gently in the oven at 325°F (160°C) until warmed through, or use the microwave for convenience. Rice can be revived with a splash of water and a quick zap in the microwave, covered, so it stays fluffy. Finish with fresh cilantro and lemon just before serving to bring everything back to life.
FAQs
Can I use chicken drumsticks or bone-in pieces for Tandoori Chicken Over Rice?
Absolutely! Bone-in chicken pieces add even more flavor and stay juicy. You may need to bake them a little longer to ensure they’re cooked through; just check that the juices run clear and the internal temperature reaches 165°F (74°C).
Do I need a grill to get that authentic tandoori flavor?
Not at all! Baking the marinated chicken on a wire rack at high heat gives you that lovely char and color without a tandoor or grill. If you do have access to a grill, it’s a fantastic way to add smokiness, but the oven version still tastes phenomenal.
Is this recipe spicy?
The spice level is versatile. As written, Tandoori Chicken Over Rice has mild heat with a ton of flavor. For a bolder kick, simply increase the cayenne or toss in a finely chopped chili to the marinade. You can also omit the cayenne entirely for a milder taste.
Can I prepare the marinade ahead of time?
Yes! The marinade comes together in a snap and can be made up to two days ahead. Store it in a sealed container in the fridge, then add your chicken when you’re ready to marinate. This makes weeknight dinners a breeze.
Which rice works best for serving Tandoori Chicken Over Rice?
Fragrant basmati rice is the classic pick for Tandoori Chicken Over Rice, as its delicate grains soak up the juices without turning mushy. If you can’t find basmati, jasmine rice is a great substitute—just aim for a rice with distinct, non-sticky grains.
Final Thoughts
Tandoori Chicken Over Rice is a true celebration of flavor: juicy spiced chicken, tender basmati rice, and bright, zesty garnishes all come together for a meal that warms hearts and brings people together. I hope you enjoy sharing this dish as much as I do—don’t be surprised if it becomes a new favorite in your dinner rotation!
Print
Tandoori Chicken Over Rice Recipe
- Total Time: 1 hour 40 minutes (includes marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Tandoori Chicken Over Rice is a flavorful and aromatic Indian-inspired dish featuring tender marinated chicken served on a bed of fragrant basmati rice. This easy-to-make recipe is perfect for a delicious dinner that will impress your family and friends.
Ingredients
For the Marinade:
- 1 ½ pounds boneless, skinless chicken thighs or breasts
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 ½ teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
For Serving:
- 2 cups cooked basmati rice
- Chopped cilantro and lemon wedges for garnish
Instructions
- Prepare the Marinade: In a large bowl, combine yogurt, lemon juice, olive oil, cumin, coriander, paprika, turmeric, garam masala, cayenne (if using), salt, garlic, and ginger. Add chicken and coat well. Marinate for at least 1 hour.
- Bake the Chicken: Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Arrange chicken on the rack and bake for 20–25 minutes until fully cooked.
- Serve: Rest chicken, then slice if desired. Serve over warm basmati rice, garnished with cilantro and lemon wedges.
Notes
- For a smokier flavor, grill the chicken instead of baking.
- Pair with raita or cucumber salad for a refreshing accompaniment.
- To increase spiciness, adjust cayenne or add green chilies to the marinade.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 3g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 110mg
