Tandoori Chicken with Cucumber Yogurt Rice
Aromatic Tandoori Spiced Chicken with Cooling Cucumber Yogurt Rice
Ingredients:
For the Tandoori Chicken:
8 chicken thighs, bone-in, skin removed
1 cup plain Greek yogurt
3 tablespoons fresh lemon juice
2 tablespoons ginger paste
2 tablespoons garlic paste
2 tablespoons tandoori masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon paprika (or Kashmiri chili powder for more authentic color)
1 teaspoon salt
½ teaspoon cayenne pepper (adjust to taste)
1 tablespoon neutral oil (like vegetable or avocado)
For the Cucumber Yogurt Rice:
2 cups basmati rice, rinsed well
3 cups water
1 teaspoon salt
1 tablespoon ghee or oil
1 teaspoon cumin seeds
1 small onion, finely diced
1 cup plain Greek yogurt
1 large cucumber, seeded and diced
¼ cup fresh mint leaves, chopped
¼ cup fresh cilantro, chopped
1 green chili, finely chopped (optional)
1 teaspoon ground cumin
Salt to taste
Lemon wedges for serving
Directions:
For the Tandoori Chicken:
In a large bowl, combine yogurt, lemon juice, ginger paste, garlic paste, tandoori masala, ground cumin, ground coriander, garam masala, turmeric, paprika, salt, cayenne pepper, and oil. Mix well to form a smooth marinade.
Make deep cuts in the chicken thighs to allow the marinade to penetrate.
Add chicken to the marinade, coating each piece thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight.
Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
Remove chicken from marinade, shaking off excess, and place on the wire rack.
Bake for 35-40 minutes, turning halfway through, until chicken is cooked through and edges are slightly charred.
If desired, broil for the last 2-3 minutes to get additional charring.
For the Cucumber Yogurt Rice:
In a medium saucepan, heat ghee or oil over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
Add diced onion and sauté until translucent, about 3-4 minutes.
Add rinsed rice and stir to coat with ghee mixture.
Add water and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
Allow rice to cool to room temperature.
In a large bowl, combine yogurt, diced cucumber, chopped mint, cilantro, green chili (if using), and ground cumin.
Gently fold the cooled rice into the yogurt mixture until well combined.
Taste and adjust seasoning if needed.
Refrigerate for 30 minutes before serving for flavors to meld.
Serve the tandoori chicken alongside the cucumber yogurt rice with lemon wedges.
Prep Time: 30 minutes (plus 4 hours marinating) | Cooking Time: 40 minutes | Total Time: 5 hours 10 minutes
Kcal: 420 kcal | Servings: 4 servings