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Yogurt-Marinated Chicken Tandoori with Cilantro Rice Recipe
Ash Tyrrell

Yogurt-Marinated Chicken Tandoori with Cilantro Rice Recipe

I still remember the first time I made this Yogurt-Marinated Chicken Tandoori with Cilantro Rice at home. It filled my kitchen with warm, smoky spices that felt almost like a restaurant-style experience. I was honestly surprised at how tender and juicy the chicken turned out after marinating.
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Total Time 1 hour
Servings: 4
Ingredients Method Notes

Ingredients
  

  • chicken thighs or breasts 1 kg – Thighs are juicier, but breasts work for a lean option; cut into medium pieces for better marination
  • plain yogurt 1 cup – Acts as a tenderizer and helps spices cling to the chicken; use thick yogurt for best coating
  • lemon juice 2 tbsp – Adds tang and helps break down proteins for softer chicken
  • garlic paste 1 tbsp – Fresh garlic gives stronger aroma compared to pre-made paste
  • ginger paste 1 tbsp – Balances spice and adds warmth to the marinade
  • red chili powder 1–2 tsp – Adjust based on spice preference; Kashmiri chili gives color without too much heat
  • turmeric powder 1/2 tsp – Adds earthy flavor and beautiful golden tone
  • garam masala 1 tsp – Brings depth and authentic tandoori taste
  • cumin powder 1 tsp – Enhances smoky undertones in the marinade
  • paprika 1 tsp – Optional but adds color and mild sweetness
  • salt to taste – Essential for balancing all flavors
  • olive oil or mustard oil 2 tbsp – Helps lock in moisture and enhances richness
  • basmati rice 2 cups – Long grain rice works best for fluffy texture
  • water or chicken stock 4 cups – Stock adds extra flavor depth
  • fresh cilantro 1 cup, chopped – Gives refreshing aroma and green color
  • garlic 2 cloves, minced – Adds subtle savory background
  • butter or oil 2 tbsp – Helps coat rice grains for a silky finish
  • salt to taste – Balances herb flavor

Method
 

  1. I start by combining yogurt, lemon juice, and all the spices in a large bowl. The mixture becomes thick, creamy, and aromatic as I whisk it together. This marinade is the heart of the dish and ensures deep flavor in every bite.
  2. I coat the chicken pieces thoroughly in the marinade until fully covered. Then I let it rest in the refrigerator for at least 2–4 hours or overnight. This step is crucial because it makes the chicken tender and juicy.
  3. I heat a grill pan or oven and cook the marinated chicken until slightly charred.The spices caramelize beautifully, giving that signature tandoori flavor. I make sure the chicken is cooked through but still moist inside.
  4. I cook basmati rice separately until it is fluffy and tender. Then I sauté garlic in butter and mix in chopped cilantro. Finally, I fold the rice gently to absorb all the fresh flavors.
  5. I plate the hot cilantro rice and place the grilled chicken on top. The aroma of spices and herbs comes together beautifully at this stage. A final squeeze of lemon makes everything taste even more vibrant.

Notes

  • I always marinate the chicken overnight because it makes the texture incredibly soft
  • I prefer using bone-in chicken for deeper flavor and juiciness
  • I don’t skip resting the chicken after cooking; it keeps juices locked inside
  • I add a small amount of smoked paprika for that restaurant-style tandoori aroma
  • I toast rice slightly in butter before adding water for extra fragrance
  • I avoid overcooking rice so it stays fluffy and doesn’t turn mushy