If you’ve ever craved a dish that is bursting with vibrant flavors and colors, let me introduce you to my absolute favorite: the Tandoori Chicken over Basmati Rice with White Sauce and Fresh Salad Recipe. This dish combines tender, spice-rubbed chicken with aromatic basmati rice, a creamy and tangy white sauce, and a crisp fresh salad that perfectly balances out the spices. It’s incredibly satisfying yet light enough to enjoy year-round, and once you try it, I promise it’ll become a staple in your kitchen rotation.
Ingredients You’ll Need
Don’t be intimidated by the list—these ingredients are straightforward, and each one is vital to building the irresistible layers of flavor, texture, and color that make this dish so memorable. From fragrant spices to fresh produce, every element plays a delicious role.
- 1.5 lbs Chicken thighs: Boneless and skinless for easy marinating and quick cooking.
- 6 garlic cloves: Adds deep aroma and a subtle kick.
- 1 tsp ground coriander: Brings a citrusy warmth to the spice mix.
- 1 tsp smoked paprika: Provides a smoky depth and vibrant red hue.
- 2 tsp tandoori masala: The star spice for authentic Indian flavor and heat.
- 1/2 tsp cumin: Earthy notes that ground the spice profile beautifully.
- 1/2 tsp Middle Eastern 7 spice: Adds a fascinating fragrant complexity.
- 1/4 tsp black pepper: Sharp heat that wakes up the palate.
- 1/4 tsp white pepper: For subtle heat without altering color.
- 1/2 tsp salt: Enhances all flavors.
- Juice of 1/2 lemon: Brightens with fresh acidity.
- 1 tbsp olive oil: Helps tenderize chicken and meld flavors.
- 1.5 tbsp plain yogurt: For tangy creaminess in the marinade.
- 3/4 cup mayonnaise: Base of the luscious white sauce.
- 1/4 cup plain yogurt: Lightens and adds tang to the sauce.
- 1 garlic clove (for sauce): Fresh flavor to complement the chicken.
- Juice of 1/4 lemon (for sauce): Adds brightness.
- 1/4 tsp black pepper (for sauce): Balances sweetness.
- 1/2 tsp salt (for sauce): Amplifies flavor depth.
- 1/4 tsp sugar (for sauce): Creates perfect harmony of flavors.
- 2 tbsp ghee: Nutty richness for cooking both rice and chicken.
- 1 chicken bouillon cube: Infuses the rice with savory depth.
- 1 tsp Middle Eastern 7 spice (for rice): A subtle fragrant seasoning.
- 2 cardamom pods: Adds a delicate floral aroma to the rice.
- Salt: To taste, enhancing every component.
- 1.5 cups basmati rice: Long-grain rice that cooks up fluffy and aromatic.
- 3 cups water: Perfect ratio for perfectly cooked rice.
- Lettuce, tomato, cucumber: Fresh and crisp for the salad.
How to Make Tandoori Chicken over Basmati Rice with White Sauce and Fresh Salad Recipe
Step 1: Marinate the Chicken
Begin by placing your chicken thighs in a spacious bowl and showering them with all the spices—ground coriander, smoked paprika, tandoori masala, cumin, Middle Eastern 7 spice, black pepper, white pepper, and salt—plus a generous squeeze of lemon juice, olive oil, garlic, and plain yogurt. Give everything a good, thorough massage so the chicken soaks up every bit of that magical flavor blend. While 15 minutes is okay if you’re in a pinch, letting this marinate for several hours will result in the juiciest, most flavorful chicken you’ve ever had.
Step 2: Whip Up the White Sauce
While the chicken is marinating, make the white sauce that brings everything together with a creamy, tangy punch. Combine mayonnaise, plain yogurt, a fresh garlic clove, lemon juice, sugar, salt, and black pepper. Use an immersion blender to whip this mixture until it’s gloriously smooth and velvety. Pop it in the fridge to chill and let those flavors mingle as you continue with the recipe.
Step 3: Prepare the Basmati Rice
This step is the secret to light, fluffy rice. Rinse and drain your basmati rice several times—anywhere from 4 to 8 washes—until the water runs mostly clear. This removes excess starch and prevents the grains from sticking together. Let the rice soak in clean water while you move to the next step, allowing the grains to soften slightly.
Step 4: Cook the Spiced Rice
Heat ghee in a pot over medium-high heat, then toss in the chicken bouillon cube, Middle Eastern 7 spice, and cardamom pods for a fragrant flavor base. Add your drained, soaked rice and toast it with the spices for about a minute until it smells irresistible. Pour in 3 cups of water and a pinch of salt, and bring to a vigorous boil. Immediately cover the pot and reduce the heat to low, letting the rice gently steam for 15 to 20 minutes until tender and aromatic.
Step 5: Cook the Chicken Thighs
In a skillet, heat 2 tablespoons of ghee over medium-high heat. Add the marinated chicken thighs and sear them for 8 to 10 minutes on each side until they develop a beautiful golden crust and are cooked through. Once done, transfer the chicken to a bowl and chop it into very small, bite-sized pieces—this will make every forkful packed with tender morsels.
Step 6: Finish the Chicken with More Spice and Heat
Return the chopped chicken to the pan on high heat. If you want an even bolder color and punch, sprinkle a little more tandoori spice on top. Fry the chicken for a couple of minutes, occasionally covering with a lid to steam slightly while also encouraging a charred, smoky finish. This step adds a lovely depth of flavor and a touch of satisfying crispness.
Step 7: Prepare the Fresh Salad
Chop your lettuce, tomato, and cucumber to serve alongside this vibrant meal. The crisp freshness complements the spicy chicken, and remember—don’t dress the salad! The luscious white sauce is your salad’s perfect dressing, tying all the elements together.
How to Serve Tandoori Chicken over Basmati Rice with White Sauce and Fresh Salad Recipe
Garnishes
Drizzle the cool white sauce generously over the tandoori chicken and basmati rice. For an extra kick, add a few splashes of your favorite hot sauce on top. A sprinkle of fresh parsley or cilantro doubles the herbaceous freshness and gives the dish a beautiful pop of green. These little touches not only make the dish look stunning but add fresh layers of flavor.
Side Dishes
This dish pairs wonderfully with simple sides that aren’t overpowering. Warm naan bread is a great choice to scoop up sauce and chicken. You could also enjoy it with lightly spiced roasted vegetables or a refreshing raita—a yogurt and cucumber dip—to cool your palate if you crave some contrast.
Creative Ways to Present
For a beautiful presentation, serve the tandoori chicken chunks piled atop fluffy mounds of spiced basmati rice, encircled by the fresh salad. Use a ring mold to shape the rice into neat domes for a restaurant-worthy look. Drizzle the white sauce in zigzags or delicate dollops, and garnish with edible flowers or microgreens for a stunning finish that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Tandoori Chicken over Basmati Rice with White Sauce and Fresh Salad Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. Keep the white sauce in a separate container to maintain its fresh flavor and texture. When ready to eat, the dish reheats well without losing its charm.
Freezing
You can freeze the cooked chicken and rice separately in freezer-safe bags or containers for up to 2 months. I recommend freezing the white sauce in small portions, as it may separate slightly when thawed but can be easily whipped back together with a quick stir. The fresh salad is best made fresh and not frozen.
Reheating
To reheat, thaw frozen components overnight in the fridge. Gently warm the rice and chicken in a pan over medium heat, adding a splash of water or ghee to keep it moist. The white sauce should be stirred well and served cold or at room temperature. Add freshly chopped salad right before serving to retain that satisfying crunch.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well, but thighs stay juicier and more flavorful thanks to their higher fat content. If using breast, be careful not to overcook to keep it tender.
Is the white sauce dairy-heavy?
The white sauce uses both mayonnaise and plain yogurt, giving it creaminess without overwhelming heaviness. For a lighter version, you might try swapping mayo for extra yogurt or a plant-based alternative.
Can I make this dish vegetarian?
While the classic recipe centers on chicken, you could substitute grilled or roasted vegetables or paneer to create a vegetarian version that still captures those rich tandoori flavors.
How spicy is the Tandoori Chicken over Basmati Rice with White Sauce and Fresh Salad Recipe?
It has a pleasant warmth with layers of complexity rather than overwhelming heat. You can adjust the amount of tandoori masala and black pepper to suit your spice tolerance perfectly.
What’s the best way to wash basmati rice?
Rinse basmati rice several times until the water runs mostly clear. This helps remove excess starch and ensures the rice cooks up fluffy with separate grains—a must for this dish.
Final Thoughts
The Tandoori Chicken over Basmati Rice with White Sauce and Fresh Salad Recipe is one of those rare dishes that feels both comforting and exciting with every bite. It’s the kind of meal you want to share with friends, savor slowly, and make again and again. Give it a try, and I promise it will brighten up your dinner table and become a go-to favorite as it has for me!
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Description
Tandoori Chicken over Rice is a vibrant and flavorful Indian-inspired dish featuring juicy marinated chicken thighs seared to golden perfection, served atop fragrant spiced basmati rice. Accompanied by a creamy white yogurt-based sauce and fresh, crisp salad, this recipe brings together a balanced blend of spices, textures, and colors for a wholesome, satisfying meal.
Ingredients
Chicken Marinade
- 1.5 lbs boneless skinless chicken thighs
- 6 garlic cloves, minced
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 2 tsp tandoori masala
- 1/2 tsp cumin
- 1/2 tsp Middle Eastern seven spice
- 1/4 tsp black pepper
- 1/4 tsp white pepper
- 1/2 tsp salt
- 1/2 lemon, juiced
- 1 tbsp olive oil
- 1.5 tbsp plain yogurt
White Sauce
- 3/4 cup mayonnaise
- 1/4 cup plain yogurt
- 1 garlic clove, minced
- 1/4 lemon, juiced
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp sugar
Rice and Seasoning
- 2 tbsp ghee
- 1 chicken bouillon cube
- 1 tsp Middle Eastern seven spice
- 2 cardamom pods
- Salt, to taste
- 1.5 cups basmati rice
- 3 cups water
Salad
- Lettuce, chopped
- Tomato, chopped
- Cucumber, chopped
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken thighs with minced garlic, ground coriander, smoked paprika, tandoori masala, cumin, Middle Eastern seven spice, black pepper, white pepper, salt, lemon juice, olive oil, and plain yogurt. Massage the marinade thoroughly into the chicken making sure each piece is evenly coated. Cover and refrigerate for at least 15 minutes, though marinating for several hours will enhance the flavors.
- Prepare the White Sauce: In a separate bowl, combine mayonnaise, plain yogurt, minced garlic, lemon juice, sugar, salt, and black pepper. Use an immersion blender or whisk vigorously until the sauce is smooth and creamy. Refrigerate the sauce until ready to use.
- Wash and Soak the Rice: Rinse the basmati rice under cold water 4-8 times until the water runs mostly clear to remove excess starch. Drain well and soak the rice covered in fresh water until it’s time to cook, which helps achieve fluffy grains.
- Cook the Spiced Rice: Heat ghee in a pot over medium-high heat. Add the chicken bouillon cube, Middle Eastern seven spice, and cardamom pods, stirring briefly to release aromas. Add the drained rice and toast for about 1 minute, stirring carefully. Pour in 3 cups of water, add salt to taste, stir once, increase heat to high and bring to a vigorous boil. Cover with a lid, reduce heat to low, and simmer gently for 15-20 minutes until the rice is tender and water absorbed.
- Sear the Chicken: In a skillet or frying pan, heat ghee over medium-high heat. Add the marinated chicken thighs and sear for 8-10 minutes per side until fully cooked through and golden brown. Remove from the pan and chop the chicken into small, bite-sized pieces.
- Enhance and Finish the Chicken: Return the chopped chicken to the same pan on high heat. Optionally sprinkle additional tandoori spice over the chicken to boost color and flavor. Fry for 2-3 minutes, stirring occasionally and covering with a lid if desired, until the chicken develops slight charring and caramelization.
- Assemble the Dish: Arrange the warm spiced basmati rice on plates. Top with the hot, chopped tandoori chicken. Serve with a fresh chopped salad of lettuce, tomato, and cucumber—no dressing needed, as the white sauce will be drizzled over the entire dish as the perfect creamy complement. Garnish with fresh parsley or your choice of herbs if desired.
Notes
- Marinating the chicken longer (4-6 hours or overnight) will intensify flavors and tenderness.
- Rinsing rice thoroughly and soaking helps achieve fluffy, separate grains.
- You can adjust the spice levels by reducing or increasing the tandoori masala and seven spice quantities.
- Use ghee as it adds authentic rich flavor; alternatively, clarified butter or oil can be used but may slightly change the taste.
- The white sauce acts as a cooling, creamy dressing, balancing the spices perfectly.
- This dish can be paired with naan or other Indian breads for a fuller meal.
