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To make Tandoori Chicken Over Rice, gather these fresh ingredients. Each one adds its own special touch. - Chicken thighs - Marinade components: - 1 cup plain yogurt - 2 tablespoons tandoori masala - 1 tablespoon lemon juice - 1 tablespoon ginger-garlic paste - 1 teaspoon turmeric powder - 1 teaspoon cumin powder - Salt to taste - 2 cups basmati rice - Additional items: - 1 tablespoon vegetable oil - Fresh cilantro, chopped (for garnish) - Lemon wedges (for serving) With these ingredients, you can create a flavorful and colorful dish. The chicken thighs work best because they stay juicy. The marinade is rich and creamy from the yogurt. Each spice adds depth and warmth to the chicken. The basmati rice serves as a perfect base. It absorbs the flavors beautifully, making every bite satisfying. If you want to get creative, add more spices or fresh herbs. The freshness of cilantro and the zing of lemon will brighten your meal. Just remember, this recipe is all about balance and taste. Enjoy crafting your dish with love! To make the chicken full of flavor, start by preparing the marinade. In a large bowl, mix together: - 1 cup plain yogurt - 2 tablespoons tandoori masala - 1 tablespoon lemon juice - 1 tablespoon ginger-garlic paste - 1 teaspoon turmeric powder - 1 teaspoon cumin powder - Salt to taste Blend these ingredients well. Next, add the chicken thighs to the bowl. Make sure each piece is coated with the marinade. Cover the bowl and put it in the fridge. For the best taste, let it marinate for at least 1 hour, but overnight is even better. Once your chicken is marinated, it’s time to bake it. Preheat your oven to 220°C (428°F). While the oven heats, arrange the marinated chicken on a baking sheet lined with parchment paper. Make sure to space the pieces apart for even cooking. Bake for 25-30 minutes. Halfway through, flip the chicken to ensure it cooks evenly and gets that nice char. While the chicken bakes, let’s cook the rice. First, rinse the basmati rice under cold water until the water runs clear. This step removes excess starch and helps the rice stay fluffy. In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the rinsed rice and sauté for 2-3 minutes until it is slightly toasted. Next, pour in 4 cups of water. Bring it to a boil, then reduce the heat to low. Cover and let it simmer for 15 minutes. The rice should be fluffy and all the water should be absorbed. After the chicken is done baking, let it rest for a few minutes. Slice it into strips, and you are ready to serve it over the rice. For a full experience, check the Full Recipe for serving ideas. For the best flavor, marinate the chicken for at least one hour. If you can, let it sit overnight. This longer time allows the spices to seep into the meat. To enhance the flavor profiles, add fresh herbs like mint or a pinch of cayenne for heat. These small tweaks can make a big difference! Rinsing the rice is very important. It helps remove extra starch, which can make your rice sticky. Rinse it until the water runs clear. For fluffy rice, sauté it for a few minutes before boiling. This adds a nice nutty flavor. When you cook, use the right water-to-rice ratio. For basmati, two cups of water for every cup of rice usually works well. For a great presentation, serve the dish on a large platter. Put a mound of rice in the center and arrange the chicken on top. A drizzle of yogurt can add creaminess. Fresh cilantro and lemon wedges on the side brighten the dish and add flavor. You can also pair it with naan or a simple salad for a complete meal. {{image_2}} You can easily swap chicken for other meats in this dish. Try using lamb or turkey for a new twist. Both meats pair well with the bold tandoori flavors. If you want a vegetarian option, consider using paneer or tofu. Both options soak up the marinade well, giving you a tasty meal. Adjusting spice levels can change the dish's taste. If you like it spicy, add more tandoori masala or chili powder. For a milder flavor, reduce the spices. You can also get creative with the marinade. Add ingredients like honey for sweetness or garlic for extra depth. Experimenting can lead to fun new flavors. You can serve this meal in different ways. Transform it into a wrap by placing the chicken and rice in a tortilla. Add some fresh veggies and sauce for crunch. Another option is to serve it over a salad instead of rice. Use greens like spinach or mixed lettuce for a light touch. These alternatives keep the meal fresh and exciting. For the full recipe, check out the main section. After enjoying your tandoori chicken over rice, storing leftovers properly helps keep them fresh. First, let the dish cool down to room temperature. Next, place the chicken and rice in separate containers. This way, the rice stays fluffy and the chicken juicy. Use airtight containers to limit moisture loss. Label each container with the date to track freshness. To reheat the chicken and rice, avoid drying them out. Use the microwave for quick warming. Place a damp paper towel over the rice to keep it moist. Heat in short bursts, checking often. For the chicken, heat in a skillet over low heat. Add a splash of water or broth to keep it juicy. Stir occasionally until warmed through. If you want to save portions for later, freezing works well. Ensure the chicken and rice are completely cooled before packaging. Use freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. For best quality, use within three months. When ready to enjoy your frozen meal, thaw it in the fridge overnight. Reheat as mentioned earlier to bring back the flavors. Enjoy your tandoori chicken over rice anytime! For the full recipe, check out the detailed instructions. Tandoori chicken is a popular dish from India. It uses marinated chicken cooked in a tandoor, which is a clay oven. The marinade often includes yogurt and spices, giving it a rich flavor. This dish became famous in the 20th century, but its roots go back much further. The tandoor method keeps the chicken juicy and adds a smoky taste. Many people enjoy it with rice or naan bread. Yes, you can make tandoori chicken in an air fryer! First, marinate your chicken as per the full recipe. Preheat your air fryer to 200°C (400°F). Place the marinated chicken in a single layer in the basket. Cook for about 15-20 minutes, flipping halfway through. Check that the chicken reaches an internal temperature of 75°C (165°F). The air fryer gives you a crispy exterior and juicy inside. To serve more people, simply double or triple the ingredients. For example, use 1 kg of chicken and 2 cups of yogurt. Cooking times may stay the same, but always check for doneness. If you have a lot of chicken, consider cooking it in batches. This way, you ensure even cooking and flavor. If you don't have tandoori masala, you can use garam masala or curry powder. Mixing paprika, cumin, and coriander can also work well. For a homemade blend, combine equal parts of these spices. This gives you a flavorful seasoning to use in your marinade. This blog post covered how to make Tandoori Chicken with rice. We discussed the ingredients and key steps, from marinating to baking. I offered tips for perfecting your dish and suggested variations for proteins and flavors. Remember, cooking should be fun. Experiment with new ideas and enjoy your meals. Keeping leftovers handy allows you to savor this dish later. I hope you find joy in creating your own Tandoori Chicken masterpiece!

Tandoori Chicken Over Rice

Indulge in the flavorful delight of Tandoori Chicken Over Rice! This easy recipe features marinated chicken thighs baked to perfection, served over fluffy basmati rice. With simple ingredients like yogurt, tandoori masala, and fresh cilantro, you’ll impress your family and friends with every bite. Ready to elevate your weeknight dinner? Click through to explore this delicious recipe and make mealtime memorable!
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Ingredients
  

500g chicken thighs, skinless and boneless

1 cup plain yogurt

2 tablespoons tandoori masala

1 tablespoon lemon juice

1 tablespoon ginger-garlic paste

1 teaspoon turmeric powder

1 teaspoon cumin powder

Salt to taste

2 cups basmati rice

4 cups water

1 tablespoon vegetable oil

Fresh cilantro, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

In a large mixing bowl, combine the yogurt, tandoori masala, lemon juice, ginger-garlic paste, turmeric powder, cumin powder, and salt to create a marinade.

    Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.

      Preheat the oven to 220°C (428°F).

        Place the marinated chicken on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the chicken is cooked through and slightly charred. Flip halfway through for even cooking.

          While the chicken is baking, rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch.

            In a medium saucepan, heat the vegetable oil over medium heat. Add the rinsed rice and sauté for 2-3 minutes until slightly toasted.

              Pour in the 4 cups of water, bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is fluffy and water is absorbed.

                Once the chicken is done baking, let it rest for a few minutes, then slice it into strips.

                  To serve, place a generous portion of rice on each plate, top with slices of tandoori chicken, and garnish with fresh cilantro and lemon wedges.

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

                      - Presentation Tips: Serve the dish on a large platter with rice as the base and chicken arranged on top. Drizzle additional yogurt sauce on the chicken for added creaminess and serve with lemon wedges on the side for a refreshing touch.