Tandoori Chicken Thighs with Basmati Rice
Instructions
- 1
Cut chicken thighs into large bite-sized pieces. Pat dry with paper towels.
- 2
In a large bowl, combine yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, paprika, cayenne pepper, cumin, and salt. Mix well to form the marinade.
- 3
Add chicken pieces to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
- 4
Rinse basmati rice in cold water until water runs clear. In a pot, add rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes.
- 5
Remove rice from heat and let it rest, covered, for 5 minutes. Fluff with a fork and stir in butter.
- 6
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 7
Remove chicken from marinade, shaking off excess. Arrange pieces on the baking sheet, ensuring they don't touch.
- 8
Drizzle vegetable oil over chicken pieces. Bake for 25-30 minutes, turning once halfway through, until chicken is cooked through and edges are slightly charred.
- 9
Let chicken rest for 5 minutes before serving. Serve over basmati rice and garnish with fresh cilantro.
Chef's Note
"For authentic tandoori flavor, marinate overnight and don't skip the yogurt - it tenderizes the meat beautifully. If you have access to a grill, thread the chicken onto skewers and grill over high heat for even more char and smoky flavor."
