Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of India! This Tandoori Chicken with Rice recipe is not just a meal – it's an experience that combines centuries-old cooking techniques with mouthwatering flavors that will make your kitchen smell like a gourmet Indian restaurant. Whether you're a seasoned home cook or a curious food adventurer, this recipe promises to deliver restaurant-quality tandoori chicken that will impress even the most discerning palates.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 chicken legs
- 1 cup yogurt
- 2 tablespoons tandoori spice mix
- 2 cups basmati rice
- 1 tablespoon vegetable oil
- Salt to taste
Instructions
- In a large mixing bowl, combine yogurt, tandoori spice mix, and salt. Whisk thoroughly to create a smooth marinade.
- Clean chicken legs and pat dry with paper towels. Make several shallow cuts into the chicken to help marinade penetrate deeply.
- Place chicken legs into the yogurt marinade, ensuring each piece is completely coated. Cover and refrigerate for at least 2 hours (preferably overnight) to allow flavors to develop.
- Preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top for even cooking.
- Remove chicken from marinade, letting excess drip off. Place chicken legs on the prepared wire rack, ensuring they are not touching.
- Roast chicken in preheated oven for 35-40 minutes, turning once halfway through, until internal temperature reaches 165°F (74°C) and skin is crispy and golden brown.
- While chicken is cooking, rinse basmati rice under cold water until water runs clear to remove excess starch.
- In a medium saucepan, heat vegetable oil and add rice. Stir to coat grains with oil, then add 4 cups of water and a pinch of salt.
- Bring rice to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and water is absorbed.
- Remove chicken from oven and let rest for 5-7 minutes to allow juices to redistribute.
- Fluff rice with a fork and transfer to a serving platter. Arrange tandoori chicken legs on top of rice.
- Garnish with fresh cilantro or mint leaves if desired, and serve hot with optional side of cucumber raita or lemon wedges.
Tips
- Marination is Key: The longer you marinate the chicken, the more flavorful it becomes. While 2 hours works, overnight marination (8-12 hours) will give you the most incredible depth of flavor.
- Create Deeper Flavor: Those shallow cuts you make in the chicken aren't just for show – they help the marinade penetrate deeper, ensuring every bite is packed with tandoori goodness.
- Temperature Matters: Use a meat thermometer to ensure your chicken reaches exactly 165°F (74°C). This guarantees it's fully cooked while remaining juicy.
- Rack Cooking Technique: Using a wire rack on your baking sheet allows hot air to circulate around the chicken, creating that coveted crispy exterior while keeping the inside tender.
- Rice Pro Tip: Rinsing rice removes excess starch, preventing it from becoming sticky and ensuring perfectly fluffy grains.
- Serving Suggestion: Elevate your dish with fresh garnishes like cilantro or mint, and serve with a cool cucumber raita to balance the spicy tandoori flavors.
- Make-Ahead Friendly: This recipe is perfect for meal prep – the marinated chicken can be prepared in advance, making weeknight dinners a breeze!
Nutrition Facts
Calories: 238kcal
Carbohydrates: 23g
Protein: 11g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 33mg
