Tandoori Chicken Thighs with Basmati Rice
Ingredients
- • 800 g chicken thighs, boneless and skinless
- • 240 ml plain yogurt
- • 30 ml lemon juice
- • 4 cloves garlic
- • 15 g fresh ginger, grated
- • 30 g tandoori masala or garam masala
- • 5 g paprika
- • 2.5 g cayenne pepper
- • 5 g ground cumin
- • 5 g salt
- • 300 g basmati rice
- • 600 ml water for rice
- • 30 g butter
- • 15 ml vegetable oil
- • 10 g fresh cilantro for garnish
Instructions
- 1
Cut chicken thighs into large bite-sized pieces. Pat dry with paper towels.
- 2
In a large bowl, combine yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, paprika, cayenne pepper, cumin, and salt. Mix well to form the marinade.
- 3
Add chicken pieces to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
- 4
Rinse basmati rice in cold water until water runs clear. In a pot, add rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes.
- 5
Remove rice from heat and let it rest, covered, for 5 minutes. Fluff with a fork and stir in butter.
- 6
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 7
Remove chicken from marinade, shaking off excess. Arrange pieces on the baking sheet, ensuring they don't touch.
- 8
Drizzle vegetable oil over chicken pieces. Bake for 25-30 minutes, turning once halfway through, until chicken is cooked through and edges are slightly charred.
- 9
Let chicken rest for 5 minutes before serving. Serve over basmati rice and garnish with fresh cilantro.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"For authentic tandoori flavor, marinate overnight and don't skip the yogurt - it tenderizes the meat beautifully. If you have access to a grill, thread the chicken onto skewers and grill over high heat for even more char and smoky flavor."
