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Grilled Tandoori Chicken served with rice, showcasing vibrant spices and flavors.

Grilled Tandoori Chicken with Indian-Style Rice

Aromatic and succulent grilled Tandoori chicken marinated in vibrant spices served with flavorful Indian-style rice.
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Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Tandoori Chicken Marinade
  • 3 oz plain Greek yogurt (about 85g)
  • 2 tablespoons freshly squeezed lemon juice for a zesty lift
  • 2 tablespoons minced garlic
  • 2 tablespoons grated fresh ginger
  • 2 teaspoons oil
  • 2.5 teaspoons salt
  • 2 teaspoons ground Indian red pepper (or cayenne for heat)
  • 1 tablespoon paprika
  • 2 teaspoons ground coriander seeds (or coriander powder)
  • 1 tablespoon freshly ground cumin seed (or powder)
  • 0.75 teaspoon turmeric
  • 1 teaspoon ground cloves
  • 0.25 teaspoon black pepper
  • 1.5 teaspoons garam masala
  • 6 pieces chicken leg quarters (cut into drumsticks and thighs)
  • 1 piece cucumber (for garnish)
  • 1 medium red onion (for garnish)
  • cilantro or parsley (for garnish)
For the Indian-Style Rice
  • 3 cups dry basmati rice (about 585g)
  • 3 tablespoons oil (or butter or ghee)
  • 3 teaspoons cumin seeds
  • 6 pieces cloves
  • 1 piece cinnamon stick
  • 2 teaspoons salt (to taste)
  • 1 cup frozen peas (for color and nutrition)

Method
 

Preparation of Chicken
  1. Mix all of the marinade ingredients in a bowl until well combined.
  2. Cut slits into the chicken pieces to allow the marinade to seep in—aim for 3 slits per drumstick and 4 to 5 for the thighs.
  3. Place the chicken in a large dish and spread the marinade over it, ensuring every piece is well-coated.
  4. Allow to marinate for at least 12 hours, but not exceeding 2 days, ideally overnight.
  5. Take the chicken out of the refrigerator 3 to 4 hours prior to grilling to allow it to reach room temperature.
Preparation of Rice
  1. Thoroughly wash 3 cups of basmati rice and drain it.
  2. Cover with water and let it soak for 20 minutes.
  3. Heat the oil (or butter/ghee) in a saucepan, then add cumin seeds, cloves, and cinnamon stick to infuse the oil for 2-3 minutes.
  4. After soaking, drain the rice and sauté it in the spiced oil for about 2 minutes.
  5. Transfer the rice to a rice cooker, add salt and water according to your rice cooker’s directions, and set to cook.
Grilling the Chicken
  1. Preheat your grill to 500 degrees F.
  2. Shake off excess marinade from the chicken before placing it on the hot grill.
  3. Cook with the grill covered, turning the chicken frequently to avoid burning, with a total cooking time of around 45 minutes.
  4. Check for doneness when the juices run clear or when it reaches an internal temperature of 165 degrees F.
Final Touches
  1. In the last 2-3 minutes of cooking, add the frozen peas to the rice and stir them in.
  2. Serve the Tandoori Chicken with the flavorful rice, garnishing with fresh cucumber slices, red onion, and cilantro.

Notes

For best results, marinate the chicken overnight. If grilling isn’t possible, you can bake the chicken at 425°F (220°C) for about 30-35 minutes.