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Deliciously grilled Tandoori Chicken served with rice on a plate

Grilled Tandoori Chicken with Indian-Style Rice

A vibrant and aromatic dish featuring tender grilled chicken marinated in zesty spices served with fragrant basmati rice.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 3 oz plain Greek yogurt Infuses the chicken with moisture and tanginess.
  • 2 tbsp freshly squeezed lemon juice Adds freshness and complements the spices.
  • 2 tbsp garlic, minced Provides aroma and flavor.
  • 2 tbsp fresh ginger, grated Adds warmth and depth.
  • 2 tsp oil Helps blend marinade ingredients.
  • 2.5 tsp salt For seasoning.
  • 2 tsp ground Indian red pepper Adds heat and color.
  • 1 tbsp paprika Provides smoky flavor.
  • 2 tsp ground coriander seeds Adds citrusy freshness.
  • 1 tbsp freshly ground cumin seed Known for its earthy flavor.
  • 0.75 tsp turmeric Adds color and health benefits.
  • 1 tsp ground cloves Adds aromatic quality.
  • 0.25 tsp black pepper Provides sharpness.
  • 1.5 tsp garam masala Ties flavors together.
  • 6 pieces chicken leg quarters Cut into drumsticks and thighs.
For the Rice
  • 3 cups dry basmati rice The heart of the dish.
  • 3 tbsp oil or butter or ghee For cooking the rice.
  • 3 tsp cumin seeds For lovely aroma.
  • 1 piece cinnamon stick Gives warmth and sweetness.
  • 2 tsp salt For seasoning.
  • 1 cup frozen peas Adds color and sweetness.
For Garnish
  • 1 piece cucumber, sliced Adds refreshing crunch.
  • 1 medium red onion, sliced Provides color and sweetness.
  • to taste Cilantro or parsley Enhances presentation and flavor.

Method
 

Preparation
  1. Mix all marinade ingredients in a large bowl until well combined.
  2. Cut slits into the chicken leg quarters to allow marinade to penetrate deeply.
  3. Spread marinade over the chicken and let it marinate in the refrigerator for at least 12 hours.
  4. Remove the chicken from the refrigerator 3 to 4 hours prior to grilling.
  5. Rinse basmati rice under cold water until the water runs clear, then soak in water for 20 minutes.
Cooking Rice
  1. In a saucepan, heat oil (or butter or ghee).
  2. Add cumin seeds, cloves, and a cinnamon stick, and allow them to infuse the oil.
  3. Add the drained rice to the spice mixture and sauté for about 2 minutes.
  4. Cook the rice in a rice cooker or on the stovetop according to your method.
  5. In the last 2-3 minutes of cooking, add the frozen peas and mix well.
Grilling Chicken
  1. Preheat grill to 500 degrees Fahrenheit.
  2. Shake off excess marinade from chicken and place it on the grill.
  3. Cover the grill and cook for about 45 minutes, turning regularly.
Serving
  1. Plate the chicken alongside the rice, garnishing with sliced cucumbers, onions, and fresh cilantro.

Notes

Marinate longer for more flavor. For grilled chicken with a bit of char, consider grilling on high heat for a few minutes at the end.