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Tandoori Chicken

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5 from 1 vote
Prep Time: 20 minutes
Cook Time: 30 minutes
Marinating Time: 30 minutes
Total Time: 1 hour 20 minutes
Calories: 664kcal
Servings: 4 People
Metric - Imperial

Ingredients

Tandoori Chicken & Marinade

  • 1 kg Chicken Thigh Boneless & Skinless
  • 30 ml Peanut Oil
  • 250 g Greek Yogurt
  • 3 Garlic Cloves Grated
  • 10 g Ginger Peeled & Grated
  • 6 g Garam Masala
  • 8 g Ground Cumin
  • 4 g Red Chilli Powder
  • 4 g Ground Turmeric
  • 4 g Ground Coriander
  • 4 g Sweet Paprika
  • 1 Lime Juiced
  • Salt & Pepper To Taste

Turmeric Rice

  • 14 g Ghee
  • 200 g Basmati Rice Washed
  • 400 ml Chicken Stock
  • 4 g Ground Turmeric
  • 2 Bay Leaves
  • Salt To Taste To Taste

Raita

  • 125 g Greek Yogurt
  • ½ Cucumber Grated
  • 4 g Ground Cumin
  • 5 g Coriander (Cilantro) Chopped
  • 2.5 g Fresh Mint Chopped
  • Salt & Pepper To Taste

Method

  • In a large bowl, add the chicken thighs along with all of the marinade ingredients except the oil. Mix well to combine, cover, and place in the fridge for a minimum of 30 minutes, up to 24 hours, to marinate.
  • Preheat oven to 200°C (390°F) and line a baking tray with parchment paper.
  • Place a large pan over high heat. Pour in the peanut or vegetable oil and sear the marinated chicken thighs for 3 minutes on each side or until nicely golden, doing this in batches depending on the size of your pan. Once seared, remove and place onto the prepared baking tray. Bake in the preheated oven for 17 minutes or until slightly charred, cooked through, and reaching an internal temperature of 74°C (165°F).
  • In the meantime, place a saucepan over high heat, add the ghee or clarified butter, and allow it to melt. Add the rice, stir to combine, and toast for 1-2 minutes or until fragrant, stirring frequently. Add the remaining ingredients, mix through, and bring to a boil. Reduce the heat to low, place on a lid, and steam for 14 minutes. Turn off the heat, leave the lid on for a further 4 minutes, then fluff with a fork.
  • To make the raita, add all of the ingredients to a mixing bowl, mix well, and place in the fridge until ready to serve.
  • Serve the tandoori chicken over the turmeric rice, top with raita and coriander, and serve.
Chef's Tips
Marinate for as close to the full 24 hours as you can — tandoori chicken relies on the yogurt and spices really penetrating the meat, and a short marinate will taste noticeably milder.
Sear the chicken hard and quickly before it goes in the oven — this is what gives it that characteristic charred edge, so don't be afraid of a bit of colour and even light blackening on the spice crust.
Toast the rice in the ghee before adding the liquid — this coats each grain in fat and helps it cook up fluffy and separate rather than sticky.
Storage & Reheating
Chicken and rice will keep in the fridge for up to 4 days in an airtight container, or in the freezer for up to 3 months (reheat gently with a splash of water or stock to bring back moisture). The raita is best made fresh and kept separately — it will keep in the fridge for 2-3 days, though the yogurt may release a little water on standing, so give it a stir before serving.
Serving 525gCalories 664kcalCarbohydrates 51.5gProtein 68.3gFat 19.1gSaturated Fat 5.8gPolyunsaturated Fat 4.18gMonounsaturated Fat 9.23gTrans Fat 0.2gCholesterol 193.7mgSodium 417.7mgPotassium 1258.2mgFiber 2.3gSugar 4.7gVitamin A 320.57IUVitamin C 6.69mgCalcium 144.6mgIron 5.9mg