Grilled Tandoori Chicken with Indian-Style Rice
This grilled tandoori chicken with Indian-style rice is juicy, spicy, and made with flavorful marinated chicken, perfectly charred on the grill, served with fragrant basmati rice cooked with cumin, cloves, and cinnamon.
Equipment
- 1 Mixing bowl Large
- 1 Grill Medium-high heat
- 1 Pressure cooker For rice
Ingredients
Main Ingredients
- 3 ounces Plain Greek yogurt 85g
- 2 tablespoons Lemon juice freshly squeezed
- 2 tablespoons Garlic minced
- 2 tablespoons Fresh ginger grated
- 2 teaspoons Oil
- 2.5 teaspoons Salt
- 2 teaspoons Ground Indian red pepper or cayenne/Korean red chili powder
- 1 tablespoon Paprika
- 2 teaspoons Ground coriander seeds or coriander powder
- 1 tablespoon Ground cumin seed freshly ground or powder
- 0.75 teaspoon Turmeric
- 1 teaspoon Ground cloves
- 0.25 teaspoon Black pepper
- 1.5 teaspoons Garam masala
- 6 Chicken leg quarters cut into drumsticks and thighs
- 1 Cucumber sliced
- 1 Red onion medium, sliced
- Cilantro for garnish, parsley optional
- 3 cups Dry basmati rice 585g
- 3 tablespoons Oil or butter or ghee
- 3 teaspoons Cumin seeds
- 6 Cloves
- 1 Cinnamon stick
- 2 teaspoons Salt or to taste
- 1 cup Frozen peas
Instructions
Instructions
- Mix yogurt, lemon juice, garlic, ginger, oil, salt, red pepper, paprika, coriander, cumin, turmeric, cloves, black pepper, and garam masala in a bowl.
- Coat chicken pieces with the marinade, cover, and refrigerate for at least 4 hours or overnight.
- Soak the basmati rice in water for 20 minutes.
- In a cooker, heat oil/ghee, add cumin seeds, cloves, and cinnamon stick. Sauté, then add drained rice, salt, peas, and water. Cook on high pressure for 6 minutes. Let pressure release naturally.
- Preheat grill to medium-high and oil the grates.
- Grill chicken for 5–7 minutes per side until internal temp reaches 165°F. Rest before serving.
- Serve grilled chicken with rice, cucumber, red onion, and cilantro garnish.
Notes
Refrigerate leftovers in airtight container for 3 days. Reheat gently. Freeze for up to 2 months (chicken) or 1 month (rice).