Grilled Tandoori Chicken with Jeera Rice

Name: Grilled Tandoori Chicken with Jeera Rice
Prep time: 960 min
Cook time: 45 min
Total time: 1005 min
Yield: 8
Ingredients: 6 chicken leg quarters; 3 cup dry basmati rice; 1 cucumber; 1 medium red onion; 1 cup frozen peas; 2 tbsp garlic, minced; 2 tbsp fresh ginger, minced; 3 oz plain Greek yogurt; 2 tbsp freshly squeezed lemon juice; 2 tsp oil; 2 1/2 tsp salt; 2 tsp ground Indian red pepper; 1 tbsp paprika; 2 tsp ground coriander seeds; 1 tbsp freshly ground cumin seed; 3/4 tsp turmeric; 1 tsp ground cloves; 1/4 tsp black pepper; 1 1/2 tsp garam masala; 3 tsp cumin seeds; 1 cinnamon stick; cilantro

This grilled tandoori chicken is deeply spiced, juicy, and lightly charred, with a cooling side of cucumber, red onion, and cilantro. Served over fragrant jeera rice with peas, it makes a satisfying Indian-inspired dinner that feels special but is easy to pull off at home.

Servings8 Portions

Prep Time960 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

chicken leg quarters
6
dry basmati rice
3 cup
cucumber
1
medium red onion
1
frozen peas
1 cup
garlic, minced
2 tbsp
fresh ginger, minced
2 tbsp
plain Greek yogurt
3 oz
freshly squeezed lemon juice
2 tbsp
oil
2 tsp
salt
1 tsp
ground Indian red pepper
2 tsp
paprika
1 tbsp
ground coriander seeds
2 tsp
freshly ground cumin seed
1 tbsp
turmeric
0.8 tsp
ground cloves
1 tsp
black pepper
0.3 tsp
garam masala
0.5 tsp
cumin seeds
3 tsp
cinnamon stick
1
cilantro

Step-by-Step Instructions

In a large bowl, whisk together the Greek yogurt, lemon juice, minced garlic, minced ginger, oil, salt, ground Indian red pepper, paprika, ground coriander, ground cumin, turmeric, ground cloves, black pepper, and garam masala until smooth.

Pat the chicken dry and cut a few deep slits into each piece so the marinade can penetrate. Add the chicken to a large dish or zip-top bag and coat it thoroughly with the marinade.

Cover and refrigerate for at least 8 hours, preferably 12 to 24 hours, so the chicken absorbs the flavor.

About 20 minutes before cooking the rice, rinse the basmati rice under cold water until the water runs mostly clear. Soak it in fresh water for 20 minutes, then drain well.