This Tandoori Chicken with Basmati Rice is a flavorful and aromatic dish that brings together tender, marinated chicken infused with spices and perfectly cooked fragrant basmati rice. The vibrant blend of yogurt, ginger, garlic, and garam masala makes it a delicious introduction to Indian cuisine.
Why You’ll Love This Recipe
You’ll love this recipe for its balance of smoky, spicy, and tangy flavors. The chicken stays moist thanks to the yogurt marinade, while the basmati rice provides a fluffy, buttery complement. It’s simple to prepare, ideal for both grilling and oven-baking, and perfect for family meals or entertaining guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups basmati rice (about 14 oz)
2 tablespoons unsalted butter
3 1/3 cups water
1 teaspoon salt
Directions
In a medium bowl, mix yogurt, onion, garlic, ginger, garam masala, and cayenne pepper until smooth. Stir in yellow and red food coloring.
Add the chicken pieces and coat thoroughly. Cover and refrigerate for 6 to 24 hours to marinate.
Preheat a grill to medium-high and lightly oil the grate. Grill chicken for about 15 minutes, turning every 5 minutes, until juices run clear and chicken is cooked through.
For oven baking, preheat oven to 400°F (200°C) and bake for about 30 minutes.
Garnish with fresh cilantro and lemon wedges.
For the rice, rinse basmati rice under cold water until the water runs clear. Drain well.
In a medium pot, melt butter over moderate heat. Add rice and stir for 2 minutes.
Add water and salt, then bring to a boil. Reduce heat to low, cover, and cook for 20 minutes until tender.
Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork before serving.
Servings and timing
Serves 4 to 6 people
Prep time: 15 minutes (plus marinating time 6–24 hours)
Cook time: 45 minutes
Total time: 1 hour (excluding marinating)
Variations
Spice level: Adjust cayenne pepper for milder or hotter flavor.
Grill or oven: Use a grill for smoky flavor or an oven for convenience.
Yogurt substitute: Try Greek yogurt for a thicker marinade.
Add vegetables: Grill bell peppers, onions, or zucchini alongside the chicken for a complete meal.
Storage/Reheating
Store leftover chicken and rice separately in airtight containers.
Refrigerate for up to 3 days. Reheat in a covered skillet or microwave until warm. For freezing, wrap cooked chicken tightly and store for up to 2 months; thaw in the fridge overnight before reheating.
FAQs
1. Can I use boneless chicken for this recipe?
Yes, boneless chicken thighs or breasts work well but may cook faster.
2. Do I need food coloring?
It’s optional; it adds a traditional red-orange color but doesn’t affect taste.
3. Can I bake instead of grill?
Yes, bake at 400°F for about 30 minutes until fully cooked.
4. How long should I marinate the chicken?
At least 6 hours, but 24 hours gives the best flavor.
5. Can I make this dairy-free?
Use coconut yogurt or a plant-based alternative instead of dairy yogurt.
6. How do I know when the chicken is done?
The internal temperature should reach 165°F (74°C).
7. Can I use store-bought tandoori paste?
Yes, replace the spice and yogurt mix with 1 cup of tandoori paste if desired.
8. What can I serve with this dish?
Serve with naan, raita, or a cucumber salad for a balanced meal.
9. How can I make it less spicy?
Reduce cayenne pepper and garam masala for a milder flavor.
10. Is basmati rice necessary?
Basmati rice gives the best aroma and texture, but jasmine or long-grain rice can substitute.
Conclusion
Tandoori Chicken with Basmati Rice is a vibrant, flavorful dish that brings a taste of India to your table. With its tender, marinated chicken and fragrant rice, it’s both comforting and satisfying. Whether grilled or baked, it’s an impressive yet approachable recipe you’ll want to make again and again.
Tandoori Chicken with Basmati Rice is a bold, aromatic dish featuring chicken marinated in yogurt and spices, then grilled or baked to perfection. Served with fluffy basmati rice, it’s a classic Indian-inspired meal that’s both satisfying and easy to prepare.
In a bowl, mix yogurt, onion, garlic, ginger, garam masala, and cayenne. Add food coloring and stir to combine.
Coat the chicken in the marinade. Cover and refrigerate for 6–24 hours.
Preheat grill to medium-high and oil the grate. Grill chicken for about 15 minutes, turning every 5 minutes, until juices run clear and internal temperature reaches 165°F (74°C).
Alternatively, bake chicken at 400°F (200°C) for about 30 minutes.
Garnish with cilantro and lemon wedges.
Rinse basmati rice until water runs clear. Drain well.
In a pot, melt butter, then add rice and stir for 2 minutes.
Add water and salt. Bring to a boil, reduce heat, cover, and simmer for 20 minutes.
Remove from heat and let rest for 5 minutes. Fluff with a fork and serve with chicken.
Notes
Marinate chicken for at least 6 hours for best flavor.
Food coloring is optional—use paprika or turmeric for natural color.
Substitute Greek yogurt for a thicker marinade.
Add grilled vegetables like bell peppers or zucchini for a complete meal.
