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
Scale
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.
