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Tandoori masala chicken with rice. Traditional Indian recipe

Tandoori masala chicken with rice. Traditional Indian recipe

people icon For 4 euro icon € 2.2 /pers. calories icon 290 kcal/100g


  • For the jasmine rice:
  • 280g. Tilda Sundari Jasmine rice
  • 440 ml. of water
  • ½ tsp. of salt
  • For the tandoori chicken:
  • 1.2kg chicken thighs
  • 175g. natural yogurt
  • 2 teaspoons Garam Masala
  • 1 teaspoon chili powder
  • 2 tablespoons lemon juice
  • 1 tablespoon grated ginger
  • 1 clove garlic
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric
  • Salt (to the taste of each house)
  • fresh cilantro

Tandoori chicken is one of the most traditional foods in much of Asia. The chicken is marinated with a group of spices and yogurt, which give it a large amount of intense flavors and smells. It is cooked in an oven called tandoor or tandur , a cylindrical clay or metal oven in which food is cooked with charcoal.

The mixture of spices that will give the chicken its characteristic color in this recipe may vary depending on the country and area, even the house where the tandoori chicken is prepared. In any case, the most commonly used are turmeric, chili, the Garam Masala group , cumin, coriander, pepper and ginger. All of these, mixed with yogurt that will relieve the itching if we add it, make up the dressing in which we will have the chicken for a few hours.

Jasmine rice is one of the most select rice varieties in the world of Thai origin. It is widely consumed throughout Asia, India and the Middle East, where rice is a dietary staple and plays a key role in almost every meal. It is also exported throughout the world and represents an important economic product for the countries that produce it.

Tilda Sundari Jasmine Rice has a unique aroma, flavor and texture that distinguishes it from any other type of rice. This rice, which is sometimes called “ fragrant rice ,” does not owe its name to its smell, but to its color, which resembles that of a jasmine flower, white and delicate.

The combination of tandoori chicken, full of color, aroma and flavor with the finesse and delicacy of jasmine rice, is perfect, ideal for lovers of Asian cuisine and little discoverers of the world through cooking, a real delight.

Preparation of rice with tandoori chicken

  1. We remove the skin from the thighs and make some cuts to make it easier for the marinade that we will prepare to penetrate inside. We reserve.
  2. In a bowl we add all the ingredients except the chicken and fresh cilantro that we will use to decorate the dish. We mix well until we form a homogeneous paste.
  3. We add the chicken thighs and spread them with the marinade. We will make sure that it penetrates well into all the gaps in the meat. We cover with transparent film and refrigerate. We must let the meat rest with the marinade, no less than 2 hours. Ideally, let the chicken rest in the marinade the night before preparing it.
  4. We will make sure to remove the chicken from the refrigerator 3 to 4 hours before roasting it, so that it reaches room temperature. This is an important step as there will be marinade on the chicken and it will burn if the chicken is left on the grill too long because its internal temperature is too low.
  5. We place the thighs on an oven rack, on a tray. With the oven previously heated to 200º C, we bake the chicken for 30 minutes. After this time, we turn the thighs and cook for 15 more minutes. It is best to let it rest a little, about 10 minutes.
  6. We serve the tandoori chicken accompanied with a delicious jasmine rice that we are going to prepare.

Preparation of jasmine rice

  1. We wash the jasmine rice 2 or 3 times with cold water. This is important as it will remove the starch layer from the rice and prevent it from becoming sticky. The water should be clear when we finish washing the rice.
  2. Place the rice and water in a medium thick-bottomed pot. We will need 1 1/2 cups of water for each cup of jasmine rice. We verify that the pot has a thick bottom and that we have a lid that fits well.
  3. We put it over medium heat until it starts to boil. We cover the casserole and cook the rice over low heat for 11 minutes. If we don’t have a lid, we can cover the pot with aluminum foil or a heat-resistant plate. It is important that we cover the rice, since we must retain the steam.
  4. We turn off the heat and let the rice rest, covered, for 5 minutes. During this time, the retained steam will finish cooking the rice. Mix the rice with a fork before serving.

You can see all the photos of this  recipe step by step  in this album. Don’t miss a single detail and you will get delicious rice with tandori chicken.

Tips for a delicious tandori chicken

  • We can use any part of the chicken we want but we will have a juicier result if we do not use the breast since it will dry out more during baking. Although we can remove the bone from the chicken, it is preferable to cook it with it, it will add flavor to the final result.
  • Part of the recipe is to get a well-toasted chicken, even a little charred, on the outside, always maintaining the juiciness on the inside. That’s why we use a rack on which we place the chicken pieces, instead of placing them on a tray. This way we prevent the pieces from getting soaked in their juices.

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