Herbed Tandoori Chicken and Rice Recipe
Skip the takeout and enjoy a homemade meal with this delicious Herbed Basmati Rice with Grilled Tandoori Chicken made with Success® Basmati Rice.
Ingredients
- 2/3 cup plain yogurt
- 1/2 cup prepared tandoori paste
- 2 tbsp canola oil
- 2 tbsp lime juice
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 lb boneless, skinless chicken thighs
- 2 bags Success® Basmati Rice
- 1 cup frozen peas, blanched
- 2 tbsp finely chopped fresh cilantro
- 2 tbsp finely chopped fresh mint
- 2 green onions, thinly sliced
- 1 tbsp butter
- 1/4 tsp salt
- 1/4 tsp black pepper
- lime wedges, for serving
For Chicken
For Rice
Instructions
When you’re in the mood for Indian cuisine, this flavorful Herbed Basmati Rice with Grilled Tandoori Chicken is sure to hit the spot.
For Chicken:
Step 1
Whisk together yogurt, tandoori paste, oil, lime juice, garlic, salt and pepper in a medium bowl. Transfer marinade to resealable plastic bag along with chicken. Refrigerate for at least 4 hours or up to overnight.
Step 2
Preheat grill to medium-high heat and grease grates well. Remove chicken from marinade and shake off any excess. Grill chicken for 5 to 7 minutes per side, or until well marked and internal temperature reaches 165˚F. To prepare in oven, preheat broiler. Position oven rack about 5 inches from broiler. Remove chicken from marinade and shake off excess. Place chicken on a foil-lined baking sheet, place under broiler and cook for 4-5 minutes per side, or until chicken is cooked through.
For Rice:
Step 3
Prepare rice according to package directions. Toss with peas, cilantro, mint, green onions, butter, salt and pepper. Serve chicken over rice and peas, garnished with lime wedges.
Recipe Tip
Boost tandoori marinade with 2 cloves of minced garlic and 1 tablespoon of grated fresh ginger.
Taste of India
Skip the takeout next time you crave Indian and try this easy, Indian-inspired rice and chicken dinner. Made with Success® Basmati Rice, chicken thighs, tandoori paste, plain yogurt, peas and mint, this recipe features plenty of delicious Indian flavors and is sure to satisfy. Impress guests at your next gathering, or enjoy this dish for dinner and have plenty left for tomorrow’s lunch!
While there is a bit of advanced prep involved here, this recipe is still incredibly simple to make. Start by marinating the chicken in a mixture of yogurt, tandoori paste, lime juice, oil, garlic, salt and pepper for at least 4 hours. It can be left marinating in the fridge overnight for added flavor. When the time comes to cook the chicken, you can choose to grill or broil it. Both will result in delicious chicken to lay on a bed of rice mixed with peas, cilantro, mint, green onions, butter, salt and pepper. In just a few easy steps, you’ll have a flavor-packed, home-cooked meal that’s sure to beat your usual takeout!
Homemade Tandoori
Have time and want to try making tandoori paste from scratch? We say go for it! Simply mix salt, cayenne, coriander, chili powder, garlic powder, dry mustard, ginger, turmeric, fennel, cumin and paprika in a food processor. When ready to make the paste, add lime juice and yogurt and refrigerate until ready to use. You can adjust the level of spice to personal taste and the paste can be used as a rub or marinade.
Other Meal Inspiration
If you’re looking for something more plant based, check out this vegan meatloaf recipe.
