Get ready for a symphony of flavor with Grilled Tandoori Chicken with Indian-Style Rice! This recipe combines tender, boldly spiced chicken fresh off the grill with fragrant basmati rice infused with whole spices. Each irresistible bite is layered with vibrant color and magical aroma—truly the sort of feast that transforms any night into something special.
Why You’ll Love This Recipe
- Unforgettable Flavor: Marinating the chicken overnight with bold Indian spices and yogurt ensures every bite is succulent, tangy, and utterly crave-worthy.
- Balanced & Satisfying: The combo of juicy grilled chicken and fluffy, cumin-scented rice delivers the kind of meal that feels both hearty and special—without being heavy.
- Hands-On Cooking Fun: Grilling the chicken is as fun as it is rewarding—and nothing beats that smoky char paired with the pop of vibrant rice.
- Crowd-Pleaser: From family dinners to gatherings with friends, Grilled Tandoori Chicken with Indian-Style Rice turns any occasion into a mini celebration.
Ingredients You’ll Need
This ingredient list may look long, but every element is simple, staple, and there for a delicious reason! Each spice and fresh component brings its own magic—think juicy chicken, zesty marinade, and rice that’s perfumed with whole spices for true Indian charm.
- Plain Greek Yogurt: The creamy, tangy base of the marinade tenderizes the chicken like a dream.
- Freshly Squeezed Lemon Juice: Adds brightness and just the right amount of acidity for balance.
- Garlic & Fresh Ginger: These aromatics infuse the marinade with classic warmth and zing.
- Oil: Ensures luscious texture and helps the marinade cling to the chicken.
- Salt: Enhances all flavors and guarantees every bite is well-seasoned.
- Indian Red Pepper / Cayenne / Korean Red Chili Powder: For that signature gentle heat. Adjust to your own spice-level comfort!
- Paprika: Gives the chicken its stunning color and sweet-smoky aroma.
- Ground Coriander & Cumin: Earthy, citrusy notes that are the backbone of authentic tandoori taste.
- Turmeric: For sunshine-yellow hue and mild earthiness.
- Ground Cloves & Black Pepper: Add a hint of warmth and an irresistible depth.
- Garam Masala: The finishing touch for unmistakable Indian flavor complexity.
- Chicken Leg Quarters (drumsticks and thighs): Juicy, flavorful, and perfect for grilling—leave the skin on for extra richness!
- Cucumber & Red Onion: Crisp, refreshing veggies for cooling crunch alongside every bite.
- Cilantro (or Parsley): For a lively pop of green and a fresh fragrance.
- Basmati Rice: Long-grain, fragrant, and ideal for soaking up all those spices.
- Oil, Butter, or Ghee: Adds silkiness and depth to the rice—you choose!
- Cumin Seeds, Cloves, Cinnamon Stick: Classic whole spices that bloom in the oil, infusing the rice with heady flavor.
- Salt: Highlights the rice’s subtle nutty flavor.
- Frozen Peas: For color, sweetness, and tender bite in every forkful.
Variations
This Grilled Tandoori Chicken with Indian-Style Rice is a flavor-packed classic, but it’s also so easy to customize! Try different proteins, grains, or spice tweaks to make it your own or suit any dietary need.
- Boneless Chicken or Other Cuts: Use thighs, breasts, or even tofu for a plant-based twist—just adjust grill time as needed.
- Low-Spice Option: Skip or reduce the chili powder for a milder, kid-friendly version without sacrificing flavor.
- Ghee for Richness: Swap out oil for ghee in the rice for a luxurious, buttery finish.
- Veggie Boost: Add diced carrots or bell peppers to the rice for extra color and nutrition.
- Brown Rice or Quinoa: Make the Indian-style rice with your favorite whole grain if you’d like a wholesome twist!
How to Make Grilled Tandoori Chicken with Indian-Style Rice
Step 1: Mix the Marinade
Start by whisking together the yogurt, lemon juice, garlic, ginger, oil, salt, all the ground spices, and garam masala. This thick, fragrant mixture is where all the magic (and flavor!) begins, so really take a moment to inhale those aromas as you stir.
Step 2: Prep and Marinate the Chicken
Using a sharp knife, score slits into the chicken drumsticks and thighs to help the marinade seep into every bite. Rub the marinade all over the chicken, getting into every nook and cranny, and let it soak up those flavors for at least 12 hours (I usually do overnight—the longer, the better). Remember to let the chicken come to room temperature before grilling for even cooking!
Step 3: Prepare the Indian-Style Jeera Rice
Wash your basmati rice until the water runs clear, then soak for 20 minutes. Meanwhile, bloom cumin seeds, cloves, and a cinnamon stick in hot oil (or ghee/butter) until fragrant. Sauté the drained rice with the spices, then transfer to your rice cooker. Add salt and water, and start cooking—add peas in the final few minutes for vibrant color and sweetness.
Step 4: Grill the Chicken
Fire up your grill and preheat to a blazing 500°F. Shake off any excess marinade, arrange the chicken on the hot grates, and cover the grill. Watch for flare-ups and move the chicken as necessary—skin-on pieces love to sizzle! Turn them often for even char and juicy centers. Grill for about 45 minutes, until the juices run clear or a thermometer reads 165°F at the bone.
Step 5: Serve and Enjoy
When the chicken is beautifully charred and the rice is fluffy, serve everything hot, topped with cucumber, red onion slices, and loads of fragrant cilantro. The combination of smoky, spicy chicken and light-as-air rice is impossible to resist—especially when served family-style for everyone to dig in!
Pro Tips for Making Grilled Tandoori Chicken with Indian-Style Rice
- Marinating Magic: The secret to deeply infused flavor is patience—go for at least 12 hours, but don’t hesitate to let your chicken marinate up to 2 days for even bolder taste.
- Mind the Heat: Skin-on chicken gets beautifully crispy but can cause grill flare-ups—move pieces around often and use indirect heat zones when possible for best results.
- Soak and Rinse Your Rice: Thorough washing and a soak help achieve fluffy, separate grains—the hallmark of truly great Indian-style rice!
- Fresh vs. Dried Spices: Grinding cumin and coriander seeds fresh makes a noticeable difference—if you have whole spices on hand, give it a try for restaurant-quality results.
How to Serve Grilled Tandoori Chicken with Indian-Style Rice
Garnishes
Shower your platter of Grilled Tandoori Chicken with Indian-Style Rice with lots of roughly chopped cilantro (or parsley if you prefer), extra lemon wedges, and super-crisp cucumber and red onion slices. A sprinkle of chaat masala or a drizzle of cool yogurt sauce is also welcome for that authentic final touch!
Side Dishes
This dish is a showstopper all on its own, but pairing it with warm naan or roti, a bowl of creamy raita, or a simple kachumber salad (tomato, cucumber, and red onion) makes the meal extra festive. If you’re a fan of pickles, some tangy Indian mango or lime pickle on the side is simply irresistible.
Creative Ways to Present
For dinner parties or fun family nights, arrange the chicken and rice on a big, colorful platter, layering the chicken on top of the rice and surrounding with cucumber, onion, and sprigs of fresh herbs. You can also dish up individual bowls for a cozy touch, or even wrap everything up in naan pockets for a handheld treat!
Make Ahead and Storage
Storing Leftovers
Leftover Grilled Tandoori Chicken with Indian-Style Rice keeps wonderfully in an airtight container in the fridge for up to 3 days. Be sure to store the chicken and rice separately if possible, to keep each at their best when reheating.
Freezing
The chicken freezes beautifully! Let it cool completely and wrap well or place in an airtight freezer-safe container for up to 2 months. Indian-style rice is freezer-friendly too—just portion into bags and freeze flat for easy storage and speedy thawing later.
Reheating
Chicken is at its best when reheated gently—try the oven (covered) at 325°F until hot throughout, or a quick zap in the microwave if you’re in a hurry. For rice, sprinkle with a dash of water, cover, and warm gently on the stovetop or in the microwave to bring back its fluffy texture.
FAQs
-
Can I bake the chicken instead of grilling it?
Absolutely! You can bake the marinated chicken on a wire rack set over a baking sheet at 425°F (220°C) for about 40–50 minutes, turning once, until golden and cooked through. For a smoky effect, you can finish under the broiler for a minute or two at the end.
-
What’s the best way to keep grilled chicken juicy?
Let your chicken come to room temperature before grilling, and keep a close eye on the heat—flip the pieces often to avoid burning. Using an instant-read thermometer to avoid overcooking makes a huge difference, too!
-
Is there a dairy-free alternative for the marinade?
Yes! Unsweetened coconut yogurt or soy yogurt works beautifully in place of Greek yogurt. You’ll still get tender results and a luscious, creamy texture, with its own subtle nuance.
-
Can I make the rice ahead of time?
Definitely. You can prepare the Indian-style rice a day in advance and store it in the fridge. Just reheat gently with a sprinkle of water to revive its fluffy, aromatic texture when you’re ready to serve.
Final Thoughts
If you’re craving a dinner that’s equal parts festive, nourishing, and packed with bright flavors, Grilled Tandoori Chicken with Indian-Style Rice is exactly what you need. I hope you have as much fun making—and sharing—this dish as I always do!
Print
Grilled Tandoori Chicken with Indian-Style Rice Recipe
- Prep Time: 16 hours
- Cook Time: 45 minutes
- Total Time: 16 hours 45 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Indian
- Diet: Halal
Description
Enjoy the bold flavors of Grilled Tandoori Chicken served with fragrant Indian-style Jeera Rice. This recipe combines a yogurt-based marinade with aromatic spices for a truly authentic taste of Indian cuisine.
Ingredients
For the marinade:
- 3 ounces plain Greek yogurt (85g)
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons garlic (minced)
- 2 tablespoons fresh ginger (grated)
- 2 teaspoons oil
- 2 1/2 teaspoons salt
- 2 teaspoons ground Indian red pepper
- 1 tablespoon paprika
- 2 teaspoons ground coriander seeds
- 1 tablespoon freshly ground cumin seed
- 3/4 teaspoon turmeric
- 1 teaspoon ground cloves
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons garam masala
For the rest of the dish:
- 6 chicken leg quarters (cut into drumsticks and thighs)
- 1 cucumber (sliced)
- 1 medium red onion (sliced)
- Cilantro for garnish
For the Indian-style rice, or ‘jeera’ rice:
- 3 cups dry basmati rice (585g)
- 3 tablespoons oil (or butter or ghee)
- 3 teaspoons cumin seeds
- 6 cloves
- 1 cinnamon stick
- 2 teaspoons salt
- 1 cup frozen peas
Instructions
- Mix all of the marinade ingredients together in a bowl until well combined.
- Cut slits into the chicken pieces; 3 slits per drumstick and 4 to 5 per thigh.
- Place the chicken in a dish and spread the marinade over it. Marinate for at least 12 hours.
- Remove chicken from the refrigerator 3-4 hours before grilling.
- Prepare the jeera rice: Wash rice, soak, sauté with spices, and cook.
- Cook the chicken on a hot grill, turning often until juices run clear or internal temperature reaches 165°F.
- Add peas to the rice during the last few minutes of cooking.
- Serve the chicken with rice, cucumbers, onions, and cilantro.
Notes
- Nutrition info is for chicken only.
- 1 serving of rice is about 320 calories.
Nutrition
- Serving Size: 1 drumstick and thigh
- Calories: 350
- Sugar: 2g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 110mg
