Tandoori Chicken over Rice
This Tandoori Chicken over Rice recipe is a bold, flavorful twist on a classic dish. Juicy, spiced chicken thighs are marinated in garlic, yogurt, and tandoori masala, then pan-seared until perfectly charred and served over fragrant Middle Eastern rice. Topped with a creamy white sauce and fresh salad, it's an unforgettable fusion dinner. If you're looking for quick high protein meals, healthy recipes, or quick and easy dinner recipes with ground beef alternatives, this satisfying bowl checks every box. Ideal for recipes for dinner, simple high protein meals, or meal prep ideas to try!
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.