Grilled Tandoori Chicken with Indian-Style Rice Recipe

If you love bold flavors, juicy grilled chicken, and vibrantly spiced rice, get ready—this recipe for Grilled Tandoori Chicken with Indian-Style Rice is a total showstopper. Imagine deeply marinated chicken with charred edges and the aroma of cumin-kissed basmati rice swirling from your kitchen. This is the dish that turns a regular dinner into a memory-making feast.

Ingredients You’ll Need

The ingredients for Grilled Tandoori Chicken with Indian-Style Rice are vibrant, fresh, and likely in your pantry already. Each adds something special—rich creaminess, fiery color, or unmistakable fragrance—to create an irresistible meal.

• Plain Greek yogurt: Adds creaminess to the marinade and helps tenderize the chicken for incredible juiciness.
• Freshly squeezed lemon juice: Brightens the flavors and balances the warm spices with a touch of acidity.
• Garlic (minced) & ginger (grated): These classic aromatics bring depth and a gentle kick to both the marinade and the chicken.
• Oil: Helps carry the spices and ensures succulent chicken with a golden, crispy skin.
• Salt: Brings everything together and is especially crucial for a truly flavorful marinade and rice.
• Ground Indian red pepper or cayenne: Delivers signature heat—adjust to taste if you’re spice-sensitive.
• Paprika: Gives gorgeous color and a mild, smoky undertone.
• Ground coriander & cumin: These essential Indian spices provide the earthy backbone to both chicken and rice.
• Turmeric: For sunshine-yellow hues and subtle bitterness to balance the marinade.
• Ground cloves, black pepper & garam masala: These warming spices offer complexity and that iconic tandoori aroma.
• Chicken leg quarters: Cut into drumsticks and thighs for maximum flavor and those crave-worthy crispy edges.
• Cucumber & red onion: Offer cool, fresh crunch to contrast the warm spices.
• Cilantro (or parsley): The finishing herbal flourish, for both color and fresh flavor.
• Basmati rice: The star grain for Indian-style rice—long, fluffy, and aromatic.
• Oil, butter, or ghee: For sautéing the spices and giving the rice that extra luxurious mouthfeel.
• Cumin seeds, cloves, & cinnamon stick: Transform plain rice into beautifully fragrant jeera rice.
• Frozen peas: Add a pop of sweetness and color, finishing the rice.

Variations

One of the joys of Grilled Tandoori Chicken with Indian-Style Rice is how easily you can make it your own. Adapt the recipe to your favorite proteins, change up the veggies, or turn down (or up!) the heat—this dish was made for creativity.

• Swap the chicken: Try boneless thighs, breasts, or even tofu for a delicious vegetarian version—just adjust grilling times as needed.
• Mild or super spicy: Control the heat by using less cayenne or go bold and add fresh chopped chiles to the marinade.
• Add vegetables: Stir in carrots, bell peppers, or spinach with the peas for extra color and nutrients in your rice.
• Dairy-free option: Use coconut yogurt in the marinade for a creamy, tangy flavor with a tropical twist.

How to Make Grilled Tandoori Chicken with Indian-Style Rice

Step 1: Make the Marinade

Start with the marinade—the real hero of Grilled Tandoori Chicken with Indian-Style Rice. In a large bowl, mix Greek yogurt, lemon juice, garlic, ginger, oil, all the spices, and salt until you have a vibrant, creamy paste. You’ll immediately notice the intoxicating aroma that sets the stage for those classic tandoori flavors.

Step 2: Prep and Marinate the Chicken

Using a sharp knife, cut deep slits into the chicken leg quarters—this allows the marinade to seep inside, flavoring every bite. Leave the skin on if you adore crispy edges! Toss the chicken in the marinade, coating thoroughly, and let it rest in the fridge for at least 12 hours (overnight is ideal), or up to 2 days for max flavor infusion.

Step 3: Prepare the Rice

While the chicken marinates or comes to room temperature, soak your basmati rice in water for 20 minutes to help achieve that fluffiness we all love. Heat oil, butter, or ghee in a saucepan, add the cumin seeds, cloves, and cinnamon stick, and let them sizzle until fragrant. Stir in the drained rice, sauté briefly, then transfer to your rice cooker (or pot on the stove) with salt and water. Add the peas in the final 2–3 minutes so they stay sweet and bright.

Step 4: Grill the Chicken

About 3–4 hours before grilling, let your marinated chicken come to room temperature. Fire up your grill to 500°F. Shake off most of the excess marinade and lay the chicken pieces on the hot grill. Keep the lid on for smoky flavor, but stick close—turn and move the chicken often to prevent flare-ups, thanks to that glorious skin. Grill for about 45 minutes, or until the juices run clear and the meat reaches 165°F inside.

Step 5: Serve and Enjoy

Plate your beautifully charred Grilled Tandoori Chicken with Indian-Style Rice alongside slices of cool cucumber, vibrant red onion, and a scattering of fresh cilantro. The result? A feast for the senses just begging to be shared.

How to Serve Grilled Tandoori Chicken with Indian-Style Rice

Garnishes

For a restaurant-worthy finish, scatter freshly chopped cilantro over both chicken and rice right before serving. Add a few extra lemon wedges for squeezing, and don’t be shy with extra slices of cucumber and red onion—they add bright crunch to every bite.

Side Dishes

Pair Grilled Tandoori Chicken with Indian-Style Rice with cooling sides like raita (yogurt sauce), sliced tomatoes, or even a simple green salad. Warm naan or roti on the side makes it all the more special—and is perfect for sopping up every last bit of spice and sauce!

Creative Ways to Present

Create a stunning platter by layering the rice first, arranging the grilled chicken on top, and then sprinkling with a generous shower of fresh herbs. For individual servings, fill bowls with rice, nestle a chicken piece on top, and garnish with sliced veggies for a beautiful, colorful meal in a bowl.

Make Ahead and Storage

Storing Leftovers

Store leftover Grilled Tandoori Chicken with Indian-Style Rice in airtight containers in the fridge. The chicken will stay juicy, and the rice will remain fluffy for up to 3-4 days, making weeknight lunches absolutely delicious.

Freezing

You can freeze both chicken and rice separately for future cravings. Make sure the chicken pieces are well-wrapped or sealed—when you’re ready, thaw overnight in the fridge for best texture and flavor.

Reheating

To reheat, place chicken and rice in a covered baking dish and warm in a 325°F oven until heated through. For microwave reheating, add a splash of water to the rice and cover for maximum fluffiness.

FAQs

Final Thoughts

If you’re craving a meal that turns weeknight dinner into an adventure or want to wow guests with something unforgettable, Grilled Tandoori Chicken with Indian-Style Rice is the recipe you’ll come back to again and again. It brings everyone to the table with color, fragrance, and pure joy—so gather your favorite people and enjoy every spicy, satisfying bite!

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