Tandoori-Spiced Roasted Chicken with Turmeric Rice
Juicy chicken marinated in aromatic tandoori spices roasted to perfection, served over vibrant turmeric-infused basmati rice. This indian-inspired chicken ready in about 105 minutes pairs chicken thighs, bone-in and skin-on, plain yogurt, tandoori masala powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces chicken thighs, bone-in and skin-on
- 1/2 cup plain yogurt
- 2 tbsp tandoori masala powder
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 2 tbsp lemon juice
- 1 tsp salt
- 1 cup basmati rice
- 2 cups water
- 1/2 tsp turmeric powder
- 2 tbsp ghee or oil
- 1 tsp cumin seeds
- 2 tbsp chopped fresh cilantro
Instructions
- Step 1: In a large bowl, combine 1/2 cup plain yogurt, 2 tbsp tandoori masala powder, 1 tbsp garlic paste, 1 tbsp ginger paste, 2 tbsp lemon juice, and 1 tsp salt. Add 4 chicken thighs and coat evenly. Marinate covered in the refrigerator for at least 1 hour.
- Step 2: Preheat oven to 425°F. Place marinated chicken thighs on a lined baking tray and roast for 25-30 minutes until the internal temperature reaches 165°F and the skin is slightly charred.
- Step 3: Meanwhile, rinse 1 cup basmati rice under cold water until water runs clear. In a medium pot, heat 2 tbsp ghee over medium heat. Add 1 tsp cumin seeds and toast until fragrant, about 30 seconds.
- Step 4: Add rice, 2 cups water, and 1/2 tsp turmeric powder to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed.
- Step 5: Remove pot from heat and let rice rest, covered, for 5 minutes. Fluff with fork and stir in 2 tbsp chopped fresh cilantro.
- Step 6: Serve the roasted tandoori chicken over turmeric rice, garnished with extra cilantro if desired.
Frequently asked questions
How long does Tandoori-Spiced Roasted Chicken with Turmeric Rice take to make?
Total time is about 105 minutes (70 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tandoori-Spiced Roasted Chicken with Turmeric Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep plain yogurt from drying out.
Can I substitute ingredients in Tandoori-Spiced Roasted Chicken with Turmeric Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tandoori-Spiced Roasted Chicken with Turmeric Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tandoori-Spiced Roasted Chicken with Turmeric Rice?
Indian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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