Description
Tandoori chicken sizzles with authentic Indian spices, promising a culinary journey through delightful flavors. Succulent marinated chicken delivers a perfect balance of warmth and zest, inviting you to savor each memorable bite.
Ingredients
Scale
Protein:
- 1.5 pounds boneless, skinless chicken thighs
Spices and Seasonings:
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 0.5 teaspoon cayenne pepper
- 0.5 tablespoon garam masala
- 0.75 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
Wet Ingredients and Aromatics:
- 0.75 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
Rice Ingredients:
- 1 tablespoon olive oil or coconut oil
- 1 small onion, finely chopped
- 1 small green bell pepper, chopped into small cubes
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 1 cup basmati rice, rinsed and drained
- 2 cups chicken stock
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
Garnishes:
- Fresh cilantro leaves
- Lemon wedges
- Mint yogurt sauce
Instructions
- Blend yogurt, lemon juice, garlic, ginger, and a medley of aromatic spices in a spacious mixing vessel to create a vibrant marinade. Submerge chicken thighs completely, ensuring each piece is generously coated. Refrigerate for 1-2 hours, allowing flavors to penetrate deeply.
- Warm a large skillet over medium-high heat with a drizzle of oil. Extract chicken from marinade, letting excess liquid drip away. Sear chicken pieces for 3-4 minutes per side until a golden-brown crust develops, creating rich caramelized edges.
- Without cleaning the skillet, introduce diced onions and bell peppers. Saute until vegetables soften and release their fragrant essence. Sprinkle ground spices, stirring to awaken their intense aromatics.
- Incorporate basmati rice, toasting briefly to enhance nutty undertones. Pour chicken stock, scraping skillet’s bottom to capture concentrated flavor molecules. Gently nestle seared chicken into rice mixture.
- Reduce heat to low, cover skillet, and simmer for 20-25 minutes. The rice will absorb liquid while chicken cooks thoroughly to tender perfection. Internal chicken temperature should reach 165°F.
- Remove from heat, allow dish to rest for 5 minutes. Fluff rice with a fork, creating light, separated grains. Plate chicken atop fragrant rice, garnishing with fresh cilantro and optional lemon wedges.
Notes
- Marinate chicken overnight for maximum flavor absorption and tender meat texture.
- Use full-fat Greek yogurt to create richer, creamier marinade that helps tenderize chicken and locks in spices.
- Adjust cayenne pepper quantity based on personal spice tolerance, ensuring balanced heat without overwhelming the dish.
- Consider using boneless, skinless chicken thighs for quicker cooking and easier eating experience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 90 mg