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Tandoori chicken with basmati rice

Tandoori chicken with basmati rice is a chicken dish for 6 people, marinated overnight and roasted the next day. It takes only 30 minutes of active work, is prepared the day before for the marinade, rated very easy, and costs €3.90 per person. The key is the yogurt marinade that tenderizes the meat and a quick finish under the broiler for charred edges.

A tandoori chicken marinated overnight, roasted until tender and fire red, with basmati rice that fills the whole house with its scent.

Tandoori chicken with basmati rice
For
6 people
Work
30 min
Total time
13 h
Prep
Prepared the day before
Difficulty
Very easy
Cost per person
€3.90
Calories per person
690 kcalcalculated by Kiloach, your weight coach

Tandoori chicken gets its deep red color and bold scent from a full night in a mix of yogurt, lemon, garlic, ginger, and tandoori spices. The meat stays tender under lightly charred skin, and the basmati rice cooked in butter soaks up the pan juices. It is a generous dish that fills the kitchen with spice as it roasts, without any tricky technique.

This is the kind of dish to set at the center of the table on a summer or spring evening, for a relaxed dinner with friends. Marinating the night before frees up the whole day to enjoy your guests, and the simple basmati rice pairs well with fresh sides like cucumber salad or warm naan.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 10 min
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 45 min
  4. When it's time to serve 2 steps, 15 min

The day before, make the marinade and let the chicken sit in the fridge overnight, this is the step that needs the most planning ahead. On the day, take the chicken out half an hour before your guests arrive and roast it for 45 minutes. Right before serving, cook the basmati rice in 15 minutes and plate everything with cilantro and lemon wedges at the last moment.

The ingredients

6 people

Butcher

  • Chicken thighs 6
  • Chicken drumsticks 6

Dairy

  • Plain yogurt 250 g
  • Butter 30 g

Fruits and vegetables

  • Lemons 2
  • Garlic 4 cloves
  • Fresh ginger 30 g
  • Fresh cilantro 1 bunch

Pantry

  • Tandoori masala spice blendoften in the pantry 3 tbsp
  • Sweet paprikaoften in the pantry 1 tbsp
  • Basmati riceoften in the pantry 450 g
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch

Allergens Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Mix the yogurt, the juice of the lemons, the grated garlic and ginger, the tandoori masala, the paprika, the oil, and the salt. 10 min

    Use whole milk yogurt, it clings to the skin better than a low fat one.

  2. Score the chicken pieces, coat them in the marinade, cover, and let marinate in the fridge overnight.

    Stir the pieces once along the way if you think of it, the marinade coats more evenly.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the chicken out half an hour ahead, arrange it on a baking sheet, and roast at 220°C, flipping halfway through. 45 min

    Once the surface looks dry, finish it under the broiler for three minutes for those real tandoor style charred edges.

When it's time to serveThe final touches, right in front of your guests.

  1. Rinse the basmati rice, cook it covered in twice its volume of salted water with the butter, then let it sit off the heat to finish steaming. 15 min

    Rinse until the water runs clear, the grains stay separate that way.

  2. Plate the chicken over the rice and scatter with chopped cilantro, with lemon wedges on the side.

    For anyone who doesn't like heat, keep a bowl of plain yogurt on the table.

Our tips to get it right

  • Pick thighs and drumsticks with the skin on, it holds the marinade and chars better than chicken breast.
  • If your broiler is weak, finish the chicken under high broil for a few minutes to get those dark edges without drying out the meat.
  • Cook the rice at the very last moment, it loses its fluffiness if it sits too long before serving.

The variations

  • Swap the thighs and drumsticks for boneless thighs, cooking will be faster, check doneness from 30 minutes.
  • For a vegetarian version, marinate cauliflower florets or paneer in the same sauce and roast for 25 minutes.
  • For kids, skip the heat by swapping the tandoori masala for a mild blend of paprika and cumin.

What to serve it with

  • Cucumber salad with fresh mint
  • Warm naan or flatbread
  • Cucumber yogurt raita

Storage

Tandoori chicken keeps 2 to 3 days in the fridge in a sealed container. It freezes well once cooked, thaw it in the fridge and reheat in the oven. The basmati rice keeps for a day but loses some of its fluffiness, it is best cooked fresh.

Questions about this recipe

Can I use chicken breasts instead of thighs and drumsticks?

Breasts work but dry out faster in the oven. If you use them, cut the roasting time to 30 minutes and keep a close eye on them.

Do I need a very hot oven to get that tandoor effect?

A regular oven at 220°C works just fine for this recipe. The final minutes under the broiler give you the charred edges without needing an actual tandoor oven.

Can I swap the premade tandoori masala blend?

You can mix your own with cumin, coriander, paprika, turmeric, and a touch of chili. The color will be slightly less vivid but the flavor stays just as bold.

How do I know the chicken is fully cooked?

Pierce the thickest part of a thigh, the juices should run clear, not pink. This usually happens right at the 45 minute mark given in the recipe.

Can a tandoori chicken with basmati rice be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 2 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make a tandoori chicken with basmati rice?

Allow 13 h in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "very easy".

How many calories are in a tandoori chicken with basmati rice?

About 690 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a tandoori chicken with basmati rice cost?

About €3.90 per person, that's €23.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

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