Chicken & Tandoori Rice

Name: Chicken & Tandoori Rice
Cook time: 70 min
Total time: 70 min
Ingredients: 0.3 kg Chicken, thighs; 1/2 cups Basmati Rice; 3/4 tbsp Yogurt; 1/4 tbsp Ginger Garlic Paste; 1/2 tbsp Garam Masala; 3/4 tbsp Tandoori Spices; Some Salt; Some Pepper; 1/4 Onion; 1/4 tsp Cumin Seeds; 1/4 Cinnamon Stick; 3/4 Cardamom Pods; 1/2 Bay Leaf; 3/4 Cloves; 1 tbsp Ghee; 3/4 cups Water

Tender chicken thighs are coated in a spiced yogurt marinade, then roasted until lightly charred and juicy. The basmati rice is cooked with ghee, whole spices, and onions for a fragrant base that pairs beautifully with the tandoori chicken. Finished with a brush of ghee for extra richness, this is a simple one-pan-style meal with bold flavor and comforting texture.

Tender chicken thighs are coated in a spiced yogurt marinade, then roasted until lightly charred and juicy. The basmati rice is co... Show more

By Chef jj · Original recipe

Health Grade

B+ · Healthy

Time

1 hr10 min

Price

1,59 €

Calories

888 kcal

one pot

gluten free

high protein

low sugar

Method

Rinse and soak rice

Place the Basmati Rice in a bowl or sieve and rinse under cold running Water, swishing the grains with your fingers, until the water runs much clearer. Cover the rice with fresh water and let it soak for 20 minutes while you prepare the chicken.

Mix the marinade

In a large bowl, combine the Chicken thighs with Yogurt, Ginger & Garlic Paste, Garam Masala, Tandoori Spices, Salt, and Pepper. Use your hands or a spoon to mix thoroughly so every piece is evenly coated, including all the little folds and edges.

Let chicken marinate

Set the bowl aside and let the chicken marinate for at least 15 minutes if you have the time. A short rest helps the spices bloom and gives the yogurt a chance to lightly tenderize the meat.

Heat the oven

Preheat the oven to 180� C. Line a baking tray with parchment or foil so the chicken does not stick and cleanup stays easy.

Roast the chicken

Arrange the marinated chicken on the lined tray in a single layer, leaving a little space between the pieces. Roast for 30 minutes, then turn the pieces over and continue roasting for 10 minutes more, until the chicken is cooked through and lightly charred at the edges. If you want deeper color, switch to broil/grill for the final 10 minutes. When the chicken comes out, lightly brush both sides with a little Ghee for shine and richness.

Drain the rice

Drain the soaked rice well and let it sit for a minute so excess water runs off. Wet rice can make the pot harder to judge once you add the cooking water.

Slice the onion

Peel and thinly slice the Onion so it cooks down evenly and melts nicely through the rice.

Cook the rice base

Warm a medium heavy pot with a lid over medium heat and melt the ghee. Add the sliced onion, Cumin Seeds, Cinnamon Stick, Cardamom Pods, Bay Leaves, and Cloves. Sauté until the onion softens and the whole spices smell fragrant. Stir in the drained rice and cook for 1-2 minutes, gently turning the grains so they are coated in the spiced ghee. Add a pinch more salt and enough water to cook the rice, then raise the heat and bring it to a boil. Cook uncovered for 7 minutes, or until most of the water is absorbed and you can see little steam holes on the surface. Reduce the heat to low, cover tightly, and cook for 20 minutes more until the rice is tender.

Fluff and serve

Turn off the heat and let the rice stand, covered, for a couple of minutes if needed, then fluff it gently with a fork. Spoon the tandoori rice onto a serving platter or into a wide bowl, arrange the roasted chicken on top, and serve hot.