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
Scale
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
