Vibrant Tandoori Chicken with Raita, Rice, and Broccolini
Vibrant Tandoori Chicken with Raita, Rice, and Broccolini
Ingredients
For the Tandoori Chicken
- 3 pounds whole chicken, cut into 8 pieces or spatchcocked
- 1 cup plain whole milk yogurt
- 3 tablespoons Shan Tandoori Masala
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon red food coloring, optional, for vibrant color
- 1/2 teaspoon salt, or to taste
For the Quick Raita
- 1 cup plain whole milk yogurt
- 1/2 cup cucumber, grated and squeezed dry
- 2 tablespoons fresh mint leaves, finely chopped
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Basmati Rice
- 1 1/2 cups basmati rice, rinsed until water runs clear
- 3 cups water
- 1/2 teaspoon salt
- 1 tablespoon butter, optional
For the Broccolini
- 1 pound broccolini, trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Serving
- 1 lime, cut into wedges
Instructions
- 1
Prepare the Tandoori Chicken: In a large mixing bowl, combine the plain whole milk yogurt, Shan Tandoori Masala, ginger-garlic paste, lemon juice, olive oil, red food coloring (if using), and salt. Mix well to form a smooth marinade. Add the chicken pieces to the bowl, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or ideally 4 hours to overnight for best flavor.
⏱️ 10 min
- 2
Make the Quick Raita: In a small bowl, combine the plain whole milk yogurt, grated cucumber (squeezed dry), finely chopped fresh mint leaves, ground cumin, salt, and black pepper. Stir until well combined. Taste and adjust seasoning as needed. Cover and refrigerate until serving.
⏱️ 5 min
- 3
Cook the Basmati Rice: In a medium saucepan with a tight-fitting lid, combine the rinsed basmati rice, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for another 5 minutes. Fluff with a fork and stir in butter, if desired.
⏱️ 20 min
- 4
Preheat Oven and Prepare Broccolini: While the chicken marinates and rice cooks, preheat your oven to 400°F. Line a baking sheet with parchment paper or foil. In a medium bowl, toss the trimmed broccolini with olive oil, salt, and black pepper until evenly coated.
⏱️ 5 min•🌡️ 400
- 5
Roast the Tandoori Chicken: Arrange the marinated chicken pieces in a single layer on a wire rack set over a baking sheet (this allows for even cooking and charring). Bake in the preheated oven for 25-35 minutes, or until the internal temperature reaches 165°F and the chicken is nicely charred in spots. For extra char, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 30 min•🌡️ 400
- 6
Roast the Broccolini: While the chicken is roasting, spread the seasoned broccolini on the prepared baking sheet. Roast in the same 400°F oven for 8-12 minutes, or until tender-crisp and slightly charred.
⏱️ 10 min•🌡️ 400
- 7
Assemble and Serve: Once the chicken, rice, and broccolini are ready, arrange them on individual plates. Serve the Tandoori Chicken hot with a generous dollop of Quick Raita, a side of fluffy Basmati Rice, and the roasted Broccolini. Garnish with fresh lime wedges for squeezing over the chicken.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Vibrant Tandoori Chicken with Raita, Rice, and Broccolini
Ingredients
For the Tandoori Chicken
- 3 pounds whole chicken, cut into 8 pieces or spatchcocked
- 1 cup plain whole milk yogurt
- 3 tablespoons Shan Tandoori Masala
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon red food coloring, optional, for vibrant color
- 1/2 teaspoon salt, or to taste
For the Quick Raita
- 1 cup plain whole milk yogurt
- 1/2 cup cucumber, grated and squeezed dry
- 2 tablespoons fresh mint leaves, finely chopped
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Basmati Rice
- 1 1/2 cups basmati rice, rinsed until water runs clear
- 3 cups water
- 1/2 teaspoon salt
- 1 tablespoon butter, optional
For the Broccolini
- 1 pound broccolini, trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Serving
- 1 lime, cut into wedges
Instructions
- 1
Prepare the Tandoori Chicken: In a large mixing bowl, combine the plain whole milk yogurt, Shan Tandoori Masala, ginger-garlic paste, lemon juice, olive oil, red food coloring (if using), and salt. Mix well to form a smooth marinade. Add the chicken pieces to the bowl, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or ideally 4 hours to overnight for best flavor.
⏱️ 10 min - 2
Make the Quick Raita: In a small bowl, combine the plain whole milk yogurt, grated cucumber (squeezed dry), finely chopped fresh mint leaves, ground cumin, salt, and black pepper. Stir until well combined. Taste and adjust seasoning as needed. Cover and refrigerate until serving.
⏱️ 5 min - 3
Cook the Basmati Rice: In a medium saucepan with a tight-fitting lid, combine the rinsed basmati rice, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for another 5 minutes. Fluff with a fork and stir in butter, if desired.
⏱️ 20 min - 4
Preheat Oven and Prepare Broccolini: While the chicken marinates and rice cooks, preheat your oven to 400°F. Line a baking sheet with parchment paper or foil. In a medium bowl, toss the trimmed broccolini with olive oil, salt, and black pepper until evenly coated.
⏱️ 5 min•🌡️ 400 - 5
Roast the Tandoori Chicken: Arrange the marinated chicken pieces in a single layer on a wire rack set over a baking sheet (this allows for even cooking and charring). Bake in the preheated oven for 25-35 minutes, or until the internal temperature reaches 165°F and the chicken is nicely charred in spots. For extra char, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 30 min•🌡️ 400 - 6
Roast the Broccolini: While the chicken is roasting, spread the seasoned broccolini on the prepared baking sheet. Roast in the same 400°F oven for 8-12 minutes, or until tender-crisp and slightly charred.
⏱️ 10 min•🌡️ 400 - 7
Assemble and Serve: Once the chicken, rice, and broccolini are ready, arrange them on individual plates. Serve the Tandoori Chicken hot with a generous dollop of Quick Raita, a side of fluffy Basmati Rice, and the roasted Broccolini. Garnish with fresh lime wedges for squeezing over the chicken.
⏱️ 2 min