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Tandoori Chicken and Rice

What is Tandoori Chicken and Rice?

Tandoori chicken and rice is a comforting Indian dish that brings smoky, spiced chicken together with fragrant basmati rice cooked in flavorful stock. Traditionally, tandoori chicken is roasted in a clay oven called a tandoor, giving it that signature char and aroma. In this version, the chicken is made in the air fryer for perfect crispiness, while the rice cooks in a Dutch oven with onions, whole spices, and chicken broth. The result is the same depth of flavor but much easier to make at home.

Why I Love This Dish

I love this recipe because of its simplicity. It has everything I want in a meal: bold Indian flavor, juicy chicken, fluffy rice, and very little cleanup. You marinate the chicken, air fry it until crisp, and cook the rice in one pot. It’s the kind of dinner that feels special without needing hours in the kitchen.

This dish is also incredibly satisfying. The rice soaks up all those tandoori spices, and when you top it with crispy chicken thighs and a drizzle of cool raita, it turns into the ultimate comfort meal.

Key Flavor Components

  • Tandoori Marinade: Yogurt, lemon juice, and tandoori masala form a tangy, spiced base that keeps the chicken tender and flavorful.
  • Whole Spices: Bay leaf, cardamom, cinnamon, and cumin give the rice warmth and aroma.
  • Color and Spice: Kashmiri red chili adds bright red color with mild heat.
  • Cilantro Raita: A cooling yogurt sauce that balances the heat and ties everything together.
Jump to Recipe

Step-by-Step: How to Make Tandoori Chicken and Rice!

Start by marinating the chicken. In a bowl, mix Greek yogurt, lemon juice, ginger-garlic paste, tandoori masala, Kashmiri chili, turmeric, garam masala, and salt. Add four bone-in, skin-on chicken thighs and coat them completely. Let them rest for at least 30 minutes, or longer for deeper flavor.

Next, preheat your air fryer to 375°F (190°C) for about 5 minutes. Place the chicken thighs skin-side down in the basket and cook for 12 minutes. Flip and cook another 12 minutes until the skin is crisp and golden. The internal temperature should reach 175°F (80°C). Keep the chicken warm while you make the rice.

To prepare the rice, heat 1 tablespoon of ghee in a Dutch oven over medium heat. Add cumin seeds and let them sizzle for a few seconds, then add one thinly sliced red onion. Sauté until golden brown. Add the bay leaf, cardamom pods, and cinnamon stick. Stir for a minute until fragrant.

Next, add tandoori masala, Kashmiri chili powder, turmeric, cumin, and coriander powder. Let the spices bloom for about 30 seconds until the oil turns slightly red. Add the soaked basmati rice and mix so each grain is coated with the spiced onion base. Pour in 1.75 cups of chicken broth, season with about ½ teaspoon salt, and stir once.

Bring it to a gentle boil, cover with a tight lid, and reduce the heat to low. Let it cook for 15 minutes, then turn off the heat and leave the lid on for 5 more minutes to steam. This gives you light, fluffy rice that’s not sticky.

Fluff the rice gently with a fork. Plate it up with the crispy air-fried chicken thighs on top, garnish with fresh cilantro, and serve with lemon wedges.

For the raita, whisk yogurt with cold water until smooth and slightly pourable. Add grated cucumber, chopped cilantro, roasted cumin powder, salt, and pepper. Chill until serving. The cool raita perfectly balances the bold, smoky flavors of the chicken and rice.

FAQ

1. Can I use boneless chicken thighs or breast?
Yes, but bone-in chicken gives a deeper flavor and stays juicier. Adjust cooking time if using boneless pieces.

2. What rice should I use?
Use long-grain basmati rice for the fluffiest result. Short-grain rice will be stickier and less aromatic.

3. Can I make this ahead of time?
Yes, both the chicken and rice reheat beautifully. Keep them separate when storing, then reheat together with a splash of broth.

4. How spicy is this dish?
It’s mildly spicy from the tandoori masala and Kashmiri chili. Add cayenne pepper if you want more heat.

5. Do I need an air fryer?
You can bake the chicken at 425°F (220°C) for about 30 minutes, flipping halfway, but the air fryer gives the crispiest skin.

Nutritional Information (Per Serving / Serves 3)

  • Calories: 640
  • Protein: ~40 g
  • Carbohydrates: ~60 g
  • Fat: ~24 g

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Tandoori Chicken and Rice
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Tandoori Chicken and Rice

Recipe by AmateurProChefCourse: MainCuisine: IndianDifficulty: Medium
Servings

2

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

640

kcal

Ingredients

  • Chicken Marinade

  • 4 chicken thighs (bone in – skin on)

  • ½ cup plain Greek yogurt

  • 2 tbsp lemon juice

  • 2 tbsp ginger-garlic paste

  • 1 tbsp tandoori masala

  • 1 tsp Kashmiri red chili powder (for color, mild heat)

  • ½ tsp turmeric

  • 1 tsp garam masala

  • 1 tsp salt

  • Rice Base

  • 1 tbsp ghee (or avocado oil)

  • 1 medium red onion, thinly sliced

  • 1 bay leaf

  • 4 green cardamom pods

  • 1 cinnamon stick

  • 1 tsp cumin seeds

  • 1 cups basmati rice (rinsed and soaked 20 min)

  • 1.75 cups chicken broth

  • 1 tsp tandoori masala

  • 1 tsp Kashmiri red chili powder

  • ½ tsp turmeric

  • 1 tsp cumin

  • 1 tsp coriander powder

  • Salt to taste (~½ tsp)

  • Garnish

  • ½ cup cilantro, chopped

  • Lemon wedges

Directions

  • Marinate the Chicken
  • Mix yogurt, lemon juice, ginger-garlic paste, and all the spices in a bowl. Add the chicken thighs and coat well. Let it rest for at least 30 minutes, or longer for more flavor.
  • Air Fry the Chicken
  • Preheat your air fryer to 375°F (190°C) for 5 minutes then place the chicken thighs skin-side down in the basket and cook for 12 minutes, flip, then back in for another 12 minutes.
  • Sauté the Onions and Spices
  • In the same pot, add onions and cook until golden. Add the bay leaf, cardamom, cinnamon, and cumin seeds. Cook for 1 minute.
  • Add Spice Mix
  • Add tandoori masala, chili powder, turmeric, and dhana jeeru. Cook for 30 seconds until the spices bloom and the oil turns slightly red.
  • Add Rice and Broth
  • Add the soaked rice and stir well so every grain is coated in the masala. Pour in chicken broth and add a pinch of salt. Stir gently to mix.
  • Cook
  • Bring to boil then cover the pot with a tight lid and cook on low heat for 15 minutes. Turn off the heat and let it steam for 5 minutes before opening.
  • Fluff and Serve
  • Gently fluff the rice with a fork. Add our cooked chicken thighs on top and garnish with cilantro and serve with lemon wedges.
  • Prepare the Raita
  • Whisk yogurt with cold water until smooth and pourable. Add grated cucumber, cilantro, cumin powder, salt, and pepper. Mix everything together.

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