Tandoori Chicken with Yellow Rice and Cucumber Yogurt Sauce

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emaninthekitchen274.553 months ago3 min read

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Indulge in the vibrant flavors of India with this deliciously easy Tandoori Chicken dish, accompanied by aromatic yellow rice and a refreshing cucumber yogurt sauce. This recipe is a family favorite, packing in savory spices and cooling elements for a balance your taste buds will love.

Ingredients

For the Tandoori Chicken:

🍗 3 large chicken breasts, cut into 1-inch bite-size pieces
🫒 1/4 cup olive oil
🫚 1 tablespoon fresh ginger (or paste)
🧄 3 cloves of garlic, minced (or 1 tablespoon garlic paste)
🥛 1/2 cup plain yogurt
🌶️ 1 tablespoon tandoori spice
🍛 1 tablespoon garam masala
🌶️ 1/2 tablespoon paprika
🌶️ 1/2 teaspoon Kashmiri chili
🧂 1/2 teaspoon salt
🌑 1/2 teaspoon black pepper
🟠 1 teaspoon turmeric
🍋 Juice of 1 lime

For the Yellow Rice:

🍚 3 cups basmati rice, washed and soaked for 20 minutes
🫒 3 tablespoons olive oil
🧂 1 tablespoon chicken bouillon
🌑 1/2 teaspoon black pepper
🟠 1/2 teaspoon turmeric
🌿 1 teaspoon cumin
🧂 1/2 teaspoon salt
💧 3 cups hot water

For the Cucumber Yogurt Sauce:

🥒 2 Persian cucumbers, shredded
🧄 1 clove of garlic, minced
🥛 1/2 cup plain yogurt
🍋 1/4 cup sour cream
🍋 Juice of 1/2 lemon
🌿 1 teaspoon dried mint (or fresh)
🧂 1/8 teaspoon salt (or to taste)

Instructions

1- Marinating the Chicken:

In a large bowl, combine chicken pieces with olive oil, ginger, garlic, yogurt, tandoori spice, garam masala, paprika, Kashmiri chili, salt, black pepper, turmeric, and lime juice. Mix until the chicken is evenly coated.
Cover and marinate in the refrigerator for at least 1 hour, preferably overnight for deeper flavor absorption.

2- Cooking the Chicken:

Preheat the oven to 425°F (220°C).
Spread the marinated chicken pieces on a parchment-lined baking tray.
Bake for 30 minutes, then switch the oven to broil and allow the chicken to brown for an additional 5 minutes.

3- Preparing the Yellow Rice:

While the chicken bakes, heat olive oil in a large pot over medium heat.
Add the washed and soaked basmati rice, chicken bouillon, black pepper, turmeric, cumin, and salt. Stir to coat the rice with spices.
Pour in hot water, cover, and bring to a simmer. Wait until the water evaporates, then reduce the heat to low.
Cover and cook for an additional 20 minutes until rice is fluffy and fully cooked.

4- Making the Cucumber Yogurt Sauce:

In a bowl, combine shredded cucumbers, minced garlic, yogurt, sour cream, lemon juice, mint, and salt. Stir until smooth and well combined.

5- Serving:

Plate a portion of yellow rice, top with Tandoori chicken, and serve with a side of cucumber yogurt sauce. Optionally, garnish with fresh cilantro, cucumber slices, and red onion.

Prep Time: 40 minutes
Cook Time: 35 minutes (including chicken broiling)
Total Time: 75 minutes (plus marinating time)
Servings: 4
Equipment: Baking tray, saucepan, mixing bowls

Nutritional Information (per serving):