Indian Tandoori Chicken with Coconut Basmati Rice
Prep 20 min · Cook 25 min · Serves 2 · medium
Free on iPhone
Authentic tandoori-spiced chicken breast marinated in yogurt and aromatic spices, pan-seared to perfection with a charred exterior. Served alongside fragrant coconut-infused basmati rice and a crisp cucumber-tomato raita for cooling contrast.
Ingredients
- 2 pieces chicken breast, 6 oz each, boneless, skinless
- 1/2 cup Greek yogurt, full-fat, plain, divided
- 2 tbsp tandoori spice blend, paprika, cumin, coriander, ginger, garlic, turmeric, garam masala
- 2 tbsp lemon juice, fresh squeezed
- 3 whole garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 3/4 cup basmati rice, uncooked
- 1/4 cup coconut milk, canned, full-fat
- 1 1/4 cups vegetable broth, low-sodium
- 1/2 whole cucumber, diced
- 3/4 cup cherry tomatoes, halved
- 1/4 whole red onion, finely minced
- 3 tbsp fresh cilantro, chopped
- 1 tbsp olive oil, for searing
- to taste pinch salt and black pepper, season throughout
Instructions
- 1
Combine 1/3 cup Greek yogurt, tandoori spice blend, lemon juice, minced garlic, and fresh ginger in a bowl to create the marinade.
- 2
Coat chicken breasts evenly with marinade, place in a zip-top bag, and refrigerate for at least 4 hours or overnight.
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