Tandoori-Spiced Roasted Chicken with Turmeric Rice

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Juicy chicken marinated in aromatic tandoori spices roasted to perfection, served over vibrant turmeric-infused basmati rice. This Indian-inspired chicken recipe, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Serve the roasted tandoori chicken over turmeric rice, garnished with extra cilantro if desired.