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- 4 chicken thighs, bone-in and skinless - 1 cup plain yogurt - 2 tablespoons tandoori masala spice mix - 1 tablespoon lemon juice - 1 teaspoon garlic powder - 1 teaspoon ginger powder - Salt to taste - 2 cups basmati rice - 4 cups chicken broth - 1 tablespoon ghee or butter (optional) - Fresh cilantro, chopped - Sliced red onions - Lime wedges To make tandoori chicken over rice, you need fresh and tasty ingredients. Start with chicken thighs. They are juicy and cook well. Skinless thighs soak up the marinade. This helps them get flavor. For the marinade, use plain yogurt. It adds creaminess and helps tenderize the chicken. The tandoori masala spice mix gives it that unique taste. You can find this mix in stores or make your own. Add lemon juice for a tangy kick. Garlic and ginger powder add warmth. Don’t forget salt to tie it all together. Next, we move to the rice. Basmati rice is perfect for this dish. It cooks fluffy and is fragrant. You will also use chicken broth to add depth. If you want, you can add ghee or butter for richness. For garnishes, fresh cilantro is a must. It adds bright color and freshness. Sliced red onions give a nice crunch and flavor. Lime wedges are also great to squeeze on top. They add a zesty touch that brightens the whole dish. To start, gather your marinade ingredients. You will need: - 1 cup plain yogurt - 2 tablespoons tandoori masala spice mix - 1 tablespoon lemon juice - 1 teaspoon garlic powder - 1 teaspoon ginger powder - Salt to taste In a large bowl, mix together the yogurt, tandoori masala, lemon juice, garlic powder, ginger powder, and salt. This creates a rich, flavorful marinade. Now, take your 4 chicken thighs and place them in the bowl. Make sure each piece is coated well in the marinade. Cover the bowl and let it sit in the fridge for at least one hour. For best results, let it marinate overnight. This helps the chicken absorb all those tasty flavors. Next, it’s time to roast the chicken. Preheat your oven to 425°F (220°C). While the oven heats, prepare a baking sheet by lining it with parchment paper. Once ready, take the marinated chicken out of the fridge and place it on the sheet. Roast the chicken in the oven for about 25 to 30 minutes. Check that the chicken is cooked through and has a slight char. The internal temperature should reach 165°F (75°C) for safety. While your chicken is roasting, let’s cook the rice. First, rinse 2 cups of basmati rice under cold water until the water runs clear. This step removes the extra starch. Next, in a medium saucepan, bring 4 cups of chicken broth to a boil. Add the rinsed rice and a pinch of salt. Cover the pot and reduce the heat to low. Allow the rice to simmer for 15 to 18 minutes. When all the liquid is absorbed, remove it from the heat. Let it sit for 5 minutes, then fluff it with a fork. If you like, you can melt a tablespoon of ghee or butter and fold it into the rice for added flavor. Now you are ready to serve your delicious tandoori chicken over the fragrant rice! Marinating is key for flavor. I suggest marinating chicken for at least one hour. For the best taste, aim for overnight. This gives the spices time to soak in. Use yogurt to help tenderize the meat. The acids in yogurt break down proteins, making the chicken juicy. To achieve the perfect roast, preheat the oven to 425°F (220°C). This high heat gives a great char. Place the chicken on a lined baking sheet. Make sure to check the internal temperature. It should reach 165°F (75°C) for safe eating. For fluffy basmati rice, rinse it under cold water. This removes excess starch. Use chicken broth for added flavor. Bring it to a boil before adding the rice. Cover and reduce the heat to low. Let it simmer for 15-18 minutes. Afterward, fluff it with a fork for light and airy rice. For a beautiful presentation, serve the dish on a large platter. Arrange the chicken pieces on top of the rice. This makes it look inviting. Garnish with fresh cilantro and sliced red onions. Add lime wedges on the side for a pop of color. The lime juice enhances the dish’s flavor and adds brightness. {{image_2}} You can easily swap chicken for paneer or tofu. Both options soak up flavors well. For paneer, cut it into cubes and use the same marinade. For tofu, press it to remove excess water. Then, marinate it just like the chicken. You’ll get a tasty meal that everyone will love. For a different twist, try using a yogurt-based marinade with herbs. Mix yogurt, lemon juice, garlic, and spices. This mix gives a fresh taste. If you want lower fat, use Greek yogurt instead of regular yogurt. It adds creaminess without adding too many calories. Plus, it keeps the chicken tender and flavorful. Brown rice is another great swap. It has more fiber than white rice. This makes your meal healthier and more filling. Cook it the same way as basmati rice, but watch the time. It may take a bit longer to cook. You can enjoy tandoori chicken in wraps. Just take a soft flatbread and fill it with chicken, rice, and veggies. It’s a fun way to eat this dish. Another idea is to make a tandoori chicken salad. Use fresh greens, roasted chicken, and a drizzle of yogurt dressing. This gives you a light meal packed with flavor. To keep your tandoori chicken and rice fresh, store them in airtight containers. Place the chicken and rice in separate containers. This helps maintain their flavors and textures. In the fridge, they last up to 3 days. If you need to keep them longer, freeze them. Frozen chicken and rice stay good for about 2 months. For the best texture, reheat chicken in the oven. Set it to 350°F (175°C) and warm for 10-15 minutes. This keeps the chicken juicy. For rice, use the microwave. Add a splash of water and cover the bowl. Heat for 1-2 minutes, stirring halfway. This prevents the rice from drying out. To freeze marinated chicken, place it in a freezer-safe bag. Remove as much air as possible before sealing. This helps avoid freezer burn. For rice, cool it completely before freezing. Spread it in a single layer on a baking sheet. Once frozen, transfer it to a bag. This method makes it easy to portion out later. Tandoori chicken is a classic Indian dish. It comes from the northern part of India. The name "tandoori" refers to a clay oven called a tandoor. Cooks marinate the chicken in yogurt and spices. This method adds a lot of flavor. The chicken is then roasted in the tandoor, which gives it a smoky taste and crispy skin. You can also prepare it in a regular oven, like I do. The key is the tandoori masala, which has spices like cumin, coriander, and paprika. Yes, you can use skin-on chicken. Skin-on chicken can add more flavor and richness. The cooking time will be longer, so check it with a meat thermometer. Skin-on chicken may also get crispier. However, using skinless chicken keeps it lighter and healthier. It all depends on your taste and what you enjoy! To spice it up, add more tandoori masala to the marinade. You can also mix in cayenne pepper or chili powder. Another option is to add chopped fresh chilis. If you like garlic heat, consider using garlic paste instead of powder. For a unique kick, a dash of smoked paprika can enhance the smoky flavor. Tandoori chicken over rice is tasty with many sides. Naan bread is a popular choice; it’s perfect for scooping up the chicken. A fresh cucumber salad can add a cool crunch. Roasted vegetables or a simple yogurt sauce also pair well. You can even serve it with a mango chutney for a sweet contrast. Yes, you can adapt this dish for an Instant Pot. First, marinate the chicken as usual. Use the sauté function to brown the chicken for added flavor. Then, add the rice and chicken broth. Seal the lid and cook on high pressure for 10 minutes. Let it naturally release for 10 minutes before serving. This method keeps the chicken moist and flavorful while cooking the rice perfectly! The recipe for tandoori chicken with rice is simple and tasty. We started with a flavorful chicken marinade and learned steps for roasting chicken perfectly. Cooking fluffy basmati rice paired well with the chicken. I shared tips for both presentation and storing leftovers, plus variations for vegetarian options. In the end, this dish is rewarding and versatile. You can enjoy it in many ways. Experiment to find your favorite style, and share it with friends. Cooking can be fun, so dive in and make this meal your own!

Tandoori Chicken Over Rice

Spice up your dinner with this delicious Fiery Tandoori Chicken Over Rice recipe! Juicy marinated chicken thighs roasted to perfection, paired with fluffy basmati rice and vibrant garnishes. Perfect for impressing guests or enjoying a cozy night in. Discover how to make this flavorful dish step-by-step and unleash your inner chef! Click through for the full recipe and tips. #TandooriChicken #ChickenRecipes #IndianCuisine #FoodieFavorites
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Ingredients
  

4 chicken thighs, bone-in and skinless

1 cup plain yogurt

2 tablespoons tandoori masala spice mix

1 tablespoon lemon juice

1 teaspoon garlic powder

1 teaspoon ginger powder

Salt to taste

2 cups basmati rice

4 cups chicken broth

1 tablespoon ghee or butter (optional)

Fresh cilantro, chopped (for garnish)

Sliced red onions (for serving)

Lime wedges (for serving)

Instructions
 

In a large bowl, combine yogurt, tandoori masala, lemon juice, garlic powder, ginger powder, and salt to create a marinade.

    Add the chicken thighs to the bowl, coating them thoroughly in the marinade. Cover and refrigerate for at least 1 hour (preferably overnight for maximum flavor).

      Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

        Place the marinated chicken thighs on the prepared baking sheet and roast in the oven for 25-30 minutes, or until the chicken is cooked through and has a slight char.

          While the chicken is roasting, rinse the basmati rice under cold water until the water runs clear to remove excess starch.

            In a medium saucepan, bring the chicken broth to a boil. Add the rinsed rice and a pinch of salt. Cover, reduce heat to low, and let it simmer for 15-18 minutes or until the rice has absorbed all the liquid. Remove from heat and let it sit for 5 minutes. Fluff with a fork before serving.

              If desired, melt ghee or butter in the saucepan and fold it into the cooked rice for extra richness.

                To serve, place a generous scoop of rice on a plate, top it with the roasted tandoori chicken, and garnish with chopped cilantro, sliced red onions, and a squeeze of lime juice for freshness.

                  Prep Time: 10 mins | Total Time: 1 hr 30 mins | Servings: 4

                    - Presentation Tips: Consider serving the dish in a large platter with the chicken pieces arranged on top of the rice, garnished with cilantro and onion. Lime wedges on the side will add a pop of color and acidity!