Grilled Tandoori Chicken with Indian-Style Rice
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The Woks of Life · by Bill★ 4.9 (29)

Grilled Tandoori Chicken with Indian-Style Rice

NUTRITION · PER SERVING1005M COOK
CAL 41%·PRO 79%
CARBS 36G18% OF CAL
3G FIBER30G OTHER3G TOTAL SUGAR
FAT 59G65% OF CAL
17G SAT42G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Juicy grilled tandoori chicken marinated in yogurt and warm spices, served with fragrant Indian rice, cucumber, and cilantro. The marinade ensures tender, flavorful meat.

mainindianroastchickengluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 3 ounces plain Greek yogurt ((85g))
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons garlic ((minced))
  • 2 tablespoons fresh ginger ((grated))
  • 2 teaspoons oil
  • 2½ teaspoons salt
  • 2 teaspoons ground Indian red pepper ((you can use cayenne or even Korean red chili powder in a pinch))
  • 1 tablespoon paprika
  • 2 teaspoons ground coriander seeds ((or coriander powder))
  • 1 tablespoon freshly ground cumin seed ((or powder))
  • ¾ teaspoon turmeric
  • 1 teaspoon ground cloves
  • ¼ teaspoon black pepper
  • 1½ teaspoons garam masala
  • 6 chicken leg quarters ((cut into drumsticks and thighs))
  • 1 cucumber ((sliced))
  • 1 medium red onion ((sliced))
  • Cilantro for garnish ((you can also use parsley))
  • 3 cups dry basmati rice ((585g))
  • 3 tablespoons oil ((or butter or ghee))
  • 3 teaspoons cumin seeds
  • 6 cloves
  • 1 cinnamon stick
  • 2 teaspoons salt ((or to taste))
  • 1 cup frozen peas
PREP
960M
SODIUM
1516MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.