Tandoori Chicken Over Rice
Tandoori Chicken Over Rice
Ingredients
For the Tandoori Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 cup plain whole milk yogurt
- 1 tablespoon ginger garlic paste
- 1 tablespoon vegetable oil
- 1 tablespoon lemon juice
- 2 teaspoons tandoori masala mix
- 1 tablespoon Kashmiri red chili powder
For the Rice
- 1 tablespoon ghee
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1 1/2 cups basmati rice, washed
- 1 teaspoon chicken bouillon powder
- 2 1/4 cups water
- 1 bay leaf
For the Sautéed Vegetables
- 1 tablespoon vegetable oil
- 1/2 red onion, diced
- 1 cup bell peppers, diced (any color)
For the Green Sauce
- 1/2 cup fresh cilantro, packed
- 1/4 cup fresh mint leaves, packed
- 1/2 jalapeno, seeded, roughly chopped
- 1 clove garlic
- 2 tablespoons lime juice
- 1/2 cup plain whole milk yogurt
- 2 tablespoons water
- 1/2 teaspoon chicken bouillon powder
For Assembly
- 2 cups iceberg lettuce, shredded
Instructions
- 1
In a large bowl, combine the chicken thighs, yogurt, ginger garlic paste, 1 tablespoon vegetable oil, and lemon juice. Season generously with tandoori masala mix and Kashmiri red chili powder. Use your hands to massage the marinade into the chicken until well coated and the chicken's color changes to a vibrant red. Cover the bowl and refrigerate for at least 1 hour, or preferably 4-6 hours, to allow the flavors to meld.
⏱️ 10 min
- 2
Preheat your oven to 375°F. Place the marinated chicken thighs on a wire rack set over a baking sheet. Bake for 25-30 minutes, or until the internal temperature reaches 165°F and the chicken is cooked through with slightly charred edges. If using an air fryer, cook at 375°F for 15-20 minutes, flipping halfway, until cooked through. Once cooked, remove the chicken from the oven/air fryer and let it rest for 5-10 minutes.
⏱️ 35 min•🌡️ 375
- 3
While the chicken is cooking, prepare the rice. In a medium saucepan, melt the ghee over medium heat. Add the cumin seeds and coriander seeds and sauté for 30 seconds until fragrant. Add the washed basmati rice and stir to coat. Stir in the chicken bouillon powder. Pour in the water and add the bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 4
While the chicken and rice are cooking, heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the diced red onion and bell peppers. Sauté for 8-10 minutes, or until softened and slightly caramelized.
⏱️ 10 min
- 5
Prepare the green sauce. In a blender cup, combine the fresh cilantro, fresh mint leaves, jalapeno, garlic clove, lime juice, yogurt, water, and chicken bouillon powder. Blend until completely smooth. Pour the finished sauce into a squeeze bottle for easy drizzling.
⏱️ 5 min
- 6
Once the chicken has rested, chop it into small, bite-sized cubes. Add the chopped chicken to the skillet with the sautéed onions and peppers. Increase the heat to medium-high and cook for 3-5 minutes, stirring occasionally, until the chicken is slightly crisped and heated through with the vegetables.
⏱️ 8 min
- 7
To assemble, place a generous portion of fluffy basmati rice in a bowl. Top with the Tandoori chicken and pepper mixture. Add a handful of shredded lettuce. Drench the entire dish generously with the green sauce. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Tandoori Chicken Over Rice
For the Tandoori Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 cup plain whole milk yogurt
- 1 tablespoon ginger garlic paste
- 1 tablespoon vegetable oil
- 1 tablespoon lemon juice
- 2 teaspoons tandoori masala mix
- 1 tablespoon Kashmiri red chili powder
For the Rice
- 1 tablespoon ghee
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1 1/2 cups basmati rice, washed
- 1 teaspoon chicken bouillon powder
- 2 1/4 cups water
- 1 bay leaf
For the Sautéed Vegetables
- 1 tablespoon vegetable oil
- 1/2 red onion, diced
- 1 cup bell peppers, diced (any color)
For the Green Sauce
- 1/2 cup fresh cilantro, packed
- 1/4 cup fresh mint leaves, packed
- 1/2 jalapeno, seeded, roughly chopped
- 1 clove garlic
- 2 tablespoons lime juice
- 1/2 cup plain whole milk yogurt
- 2 tablespoons water
- 1/2 teaspoon chicken bouillon powder
For Assembly
- 2 cups iceberg lettuce, shredded
Instructions
- 1
In a large bowl, combine the chicken thighs, yogurt, ginger garlic paste, 1 tablespoon vegetable oil, and lemon juice. Season generously with tandoori masala mix and Kashmiri red chili powder. Use your hands to massage the marinade into the chicken until well coated and the chicken's color changes to a vibrant red. Cover the bowl and refrigerate for at least 1 hour, or preferably 4-6 hours, to allow the flavors to meld.
⏱️ 10 min - 2
Preheat your oven to 375°F. Place the marinated chicken thighs on a wire rack set over a baking sheet. Bake for 25-30 minutes, or until the internal temperature reaches 165°F and the chicken is cooked through with slightly charred edges. If using an air fryer, cook at 375°F for 15-20 minutes, flipping halfway, until cooked through. Once cooked, remove the chicken from the oven/air fryer and let it rest for 5-10 minutes.
⏱️ 35 min•🌡️ 375 - 3
While the chicken is cooking, prepare the rice. In a medium saucepan, melt the ghee over medium heat. Add the cumin seeds and coriander seeds and sauté for 30 seconds until fragrant. Add the washed basmati rice and stir to coat. Stir in the chicken bouillon powder. Pour in the water and add the bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 4
While the chicken and rice are cooking, heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the diced red onion and bell peppers. Sauté for 8-10 minutes, or until softened and slightly caramelized.
⏱️ 10 min - 5
Prepare the green sauce. In a blender cup, combine the fresh cilantro, fresh mint leaves, jalapeno, garlic clove, lime juice, yogurt, water, and chicken bouillon powder. Blend until completely smooth. Pour the finished sauce into a squeeze bottle for easy drizzling.
⏱️ 5 min - 6
Once the chicken has rested, chop it into small, bite-sized cubes. Add the chopped chicken to the skillet with the sautéed onions and peppers. Increase the heat to medium-high and cook for 3-5 minutes, stirring occasionally, until the chicken is slightly crisped and heated through with the vegetables.
⏱️ 8 min - 7
To assemble, place a generous portion of fluffy basmati rice in a bowl. Top with the Tandoori chicken and pepper mixture. Add a handful of shredded lettuce. Drench the entire dish generously with the green sauce. Serve immediately and enjoy!
⏱️ 5 min