Close your eyes for a moment and picture this: juicy, spice-kissed chicken, marinated in a thick yogurt sauce spiced with garam masala, garlic, ginger, and citrus, with the charred, smoky flavor of perfection after grilling. Now picture it carefully placed on fragrant, fluffy basmati rice, soaking in all those delicious juices. That, my friend, is the magic of Tandoori Chicken over Rice-and trust me, you’re going to love this one!
This is classic Indian cuisine from the heartland, cooked in a tandoor (a clay oven), which imparts the characteristic smokiness and depth to the meat. Unfortunately, most of us don’t have a tandoor collecting dust in the kitchen (but, if you do, I’m coming over!), hence this recipe depicts that typically bold, smoky flavor right in your oven or on the grill. It’s warm and bright, bold in character- like a hug from within.
Let’s get into this spicy, savory mess that will surely become your weeknight comfort food of choice or a weekend dinner party show-stopper.
What Do You Love Tandoori Chicken over Rice?
It’s not so much about the recipe as it is about the moments around it! Tandoori Chicken over Rice has got you covered whether it is an organic Sunday afternoon with family or a more-sized affair with close friends, or even just a dive into comfort for your own indulging self.
But is Tandoori Chicken over Rice just for you? Well, let us see! Tandoori Chicken over Rice is…
Tender and Juicy- The yogurt marinade nails the texture of the chicken.
Bursting with Flavor- Every single bite oozing with warming spices and savory goodness.
Beautifully Balanced- One dish, various tastes-spices, tangy, smoky, and creamy.
Aromatic & Inviting- Your kitchen will smell wonderful.
Customizable- Heat-wise or in dietary concerns, easy to adjust.
Quick tip: Marinate overnight; it deserves all time in this world!
Ingredients of Tandoori Chicken over Rice
This is what makes a flavor bomb out of this dish in all sense. Each of these ingredients plays a role in building that classic tandoori experience. (Note: the full ingredients including quantities are listed in the recipe card directly below.)
Chicken Thighs or Breasts: The main event. Chickenness soaks the marinade like a sponge becoming juicy and packed with poise.
Plain Yogurt: Creamy and tangy, this is the base for our marinade and will help to tenderize the chicken.
Lemon Juice: Adds bright flavor and helps to balance out all that spice.
Garlic & Ginger Paste: Openly, a strong duel to bring the flavor up.
Tandoori Masala or Garam Masala: Heart and soul of the seasoning-a smoky, spicy, complex purpose.
Smoked Paprika & Cayenne Pepper: Coloring and heat.
Basmati Rice: Fluffy and fragrant accent to the richly spiced chicken.
Fresh Cilantro & Onion (for garnish): A fresh face to round it all.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment:
Start by preheating your oven to 400°F. This gives the chicken a head start on achieving that golden, slightly crisp exterior while staying juicy inside.
Combine Ingredients:
In a large bowl, mix your yogurt, lemon juice, garlic, ginger, and spices. Add the chicken and coat it well. Let it marinate for at least 30 minutes (or overnight if you’re planning ahead for deep flavor).
Prepare Your Cooking Vessel:
Line a baking sheet with foil and place a wire rack on top. This helps the chicken cook evenly and gives it a slight char—just like a tandoor.
Assemble the Dish:
Lay your marinated chicken pieces on the rack. If any marinade clings on, let it stay! That’s the flavor bomb right there.
Cook to Perfection:
Bake for about 25-30 minutes, flipping halfway through. Want a little extra char? Broil for 2-3 minutes at the end. Meanwhile, cook your basmati rice until fluffy and fragrant.
Finishing Touches:
Let the chicken rest for a few minutes before slicing. Fluff the rice, plate it up, and layer on that gorgeous chicken.
Serve and Enjoy:
Top with fresh cilantro and thinly sliced red onions. Maybe even a drizzle of yogurt or squeeze of lemon. Then… dig in and enjoy every bite.
How to Make Tandoori Chicken over Rice?
Fresh Salads:
Pair it with a simple cucumber and mint salad to balance the bold spices.
Crusty Bread:
Warm naan or garlic bread? Yes please. Perfect for soaking up any extra juices.
Creamy Accompaniments:
A little raita or plain Greek yogurt on the side cools things down deliciously.
Vegetable Sides:
Roasted cauliflower or spiced chickpeas are excellent companions here.
As a Standalone:
Honestly, it’s more than satisfying on its own. Add a sprinkle of cilantro and call it a day.
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 115mg
How to Serve Tandoori Chicken over Rice?
This dish looks gorgeous on a big platter—layer the rice, fan out the sliced chicken, and sprinkle with cilantro and onion. Want to really impress? Add a drizzle of lemon yogurt or a swirl of chili oil.
Additional Tips
Prep Ahead:
Marinate the chicken the night before to save time and build flavor.
Spice It Up:
Feel free to add chili powder or even a little garam masala for extra kick.
Dietary Adjustments:
Going dairy-free? Use coconut yogurt instead of Greek. Gluten-free? You’re already there!
Storage Tips:
Leftovers keep well in the fridge for 3–4 days. Reheat gently in the oven or microwave.
Double the Batch:
It freezes beautifully—great for meal prep or an easy weeknight win.
Tips & Variations/Quick Tips
- Add a pinch of smoked paprika for a deeper, grill-kissed flavor.
- No basmati rice? Jasmine or long-grain white rice work great too.
- Want it creamier? Stir a spoonful of yogurt into your rice before serving.
FAQ Section
Q1: Can I substitute Greek yogurt with plain yogurt?
A1: Totally! Just make sure it’s thick so it coats the chicken well.
Q2: Can I make this dish ahead of time?
A2: Yes! Marinate in advance and just bake when you’re ready. Super convenient.
Q3: How do I store leftovers?
A3: Pop them in an airtight container in the fridge for up to 4 days.
Q4: Can I freeze this dish?
A4: You sure can! Freeze cooked chicken and rice separately for up to 2 months.
Q5: What’s the best way to reheat this dish?
A5: Reheat in the oven at 350°F or microwave in short bursts. Add a splash of water if it seems dry.
Q6: Can I double the recipe?
A6: Yes, and you’ll be glad you did. It’s perfect for meal prep or feeding a hungry crew.
Hope you’re ready to bring some serious flavor to your kitchen, because this Tandoori Chicken over Rice is going to be a new favorite. Whether you’re cooking for your crew or just spoiling yourself, this one’s a keeper.
Tandoori Chicken over Rice
Ingredients
- For the Chicken
- 1.5 lbs boneless skinless chicken thighs
- 6 garlic cloves minced
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 2 tsp tandoori masala
- ½ tsp cumin
- ½ tsp Middle Eastern 7 spice
- ¼ tsp black pepper
- ¼ tsp white pepper
- ½ tsp salt
- Juice of ½ a lemon
- 1 tbsp olive oil
- 1.5 tbsp plain yogurt
- For the White Sauce
- ¾ cup mayonnaise
- ¼ cup plain yogurt
- 1 garlic clove
- Juice of ¼ lemon
- ¼ tsp black pepper
- ½ tsp salt
- ¼ tsp sugar
- For the Rice
- 2 tbsp ghee
- 1 chicken bouillon cube
- 1 tsp Middle Eastern 7 spice
- 2 cardamom pods
- Salt to taste
- 1.5 cups basmati rice
- 3 cups water
- Salad
- Lettuce
- Tomato
- Cucumber
Instructions
- Marinate Chicken: In a bowl, mix chicken thighs with garlic, coriander, paprika, tandoori masala, cumin, 7 spice, black and white pepper, salt, lemon juice, olive oil, and yogurt. Marinate for at least 15 minutes or up to several hours.
- Make White Sauce: Blend together mayo, yogurt, garlic, lemon juice, black pepper, salt, and sugar until smooth. Chill until ready to use.
- Prepare Rice: Wash basmati rice thoroughly and soak until ready to cook. In a pot, melt ghee over medium-high heat. Add bouillon, 7 spice, cardamom, and rice. Toast for 1 minute. Add water and salt, bring to a boil, then cover and simmer for 15–20 minutes.
- Cook Chicken: In a hot pan with ghee, sear marinated chicken 8–10 minutes per side until golden and cooked through. Chop into small pieces and return to the pan. Optionally add more tandoori spice and cook 2–3 minutes until slightly charred.
- Assemble: Serve chicken over rice with a fresh salad of chopped lettuce, tomato, and cucumber. Drizzle generously with white sauce and optional hot sauce. Garnish with fresh parsley if desired.
Notes
- For extra flavor, marinate the chicken overnight.
- Use Greek yogurt in the white sauce for a thicker, tangier dressing.
- This recipe is great for meal prep—store rice, chicken, and salad separately for freshness.
