Some meals just feel like a warm hug, and this Tandoori Chicken and Rice recipe is exactly that. The smoky, spiced chicken paired with fragrant, fluffy rice makes this a dish you’ll want to make again and again. It’s halal-friendly, packed with bold flavours, and surprisingly easy to put together. Whether you’re cooking for your family or meal prepping for the week, this recipe won’t disappoint.

Why This Tandoori Chicken and Rice Recipe Is a Must-Try

• Marinated to perfection – The chicken soaks up all the spices, making it tender and flavourful.
• Not just plain rice – Every grain is infused with warming spices, making it just as exciting as the chicken.
• One pot, zero hassle – Less cleanup, more time to enjoy your meal.
• Perfect balance of spice and smokiness – Just enough heat to keep things interesting.

Ingredients You’ll Need

For the Tandoori Chicken:

• 4 bone-in, skinless halal chicken thighs (or drumsticks)
• 1 cup plain yogurt (halal-certified)
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 tsp salt
• 1 tsp smoked paprika (for colour and smokiness)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper (adjust based on spice preference)
• 1 tbsp vegetable oil

For the Rice:

• 2 cups basmati rice, rinsed and soaked for 20 minutes
• 1 medium onion, finely chopped
• 2 tbsp ghee or butter
• 1 bay leaf
• 4 whole cloves
• 3 cardamom pods
• 1 cinnamon stick
• 1 tsp cumin seeds
• 2 1/2 cups chicken broth or water
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped cilantro for garnish
• 1/4 cup crispy fried onions (optional, but highly recommended!)

Step-by-Step Instructions

Step 1: Marinate the Chicken

In a large bowl, mix yogurt, lemon juice, ginger-garlic paste, salt, and all the spices. Stir everything together until smooth, then add the halal chicken, coating each piece well. Cover and refrigerate for at least 2 hours, or even better, overnight for deep flavour.

Step 2: Sear the Chicken

Heat a large pot over medium-high heat and drizzle in a little oil. Sear the chicken for 3-4 minutes per side until it develops a nice golden crust. This step locks in the juices and adds that signature tandoori flavour. Once done, set the chicken aside.

Step 3: Cook the Rice

In the same pot, melt the ghee or butter and sauté the onions until they turn golden brown. Toss in the cumin seeds, bay leaf, cloves, cardamom pods, and cinnamon stick and let them sizzle for about 30 seconds—this is where all the magic starts to happen.

Drain the soaked basmati rice and stir it into the pot, coating each grain in the fragrant butter. Pour in the chicken broth, season with salt and black pepper, and bring it to a simmer.

Step 4: Cook Everything Together

Nestle the seared tandoori chicken on top of the rice. Cover with a lid and reduce the heat to low. Let it all cook together for 20-25 minutes, so the rice absorbs the delicious flavours from the chicken.

Step 5: Let It Rest and Serve

Once the rice is cooked and the chicken is juicy and tender, turn off the heat and let it sit, covered, for 5 minutes. This allows the rice to fluff up perfectly. Garnish with fresh cilantro and crispy fried onions, then dig in!

Tips to Make This Tandoori Chicken and Rice Recipe Even Better

• Use bone-in chicken – It stays juicier and more flavourful.
• Don’t rush the marinade – More time equals better flavour.
• Sear the chicken properly – That slight char adds depth to the dish.
• Keep the lid closed while cooking the rice – Opening it releases steam and can mess with the texture.
• Want more spice? – Add extra cayenne or fresh chopped chilies.

FAQs

Can I Use Boneless Chicken?

Yes! Just reduce the cooking time slightly since boneless chicken cooks faster.

How Do I Store Leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water to keep the rice from drying out.

Can I Bake This Instead?

Absolutely! After searing the chicken, transfer everything to an oven-safe dish, cover with foil, and bake at 375°F (190°C) for 30-35 minutes.

What Goes Well With This Tandoori Chicken and Rice Recipe?

• Cucumber raita – A cooling yogurt dip that balances the spice.
• Pickled onions – Adds a tangy crunch.
• Mango chutney – Sweetness that complements the bold flavours.

Final Thoughts

This Tandoori Chicken and Rice recipe is one of those meals that feels like a warm hug in a bowl—flavourful, comforting, and easy to make. Plus, it’s a great way to enjoy authentic tandoori flavours without firing up a grill. Whether you’re making this for a family dinner or meal prepping for the week, this dish is a winner.