Tandoori Chicken with Rice

Tandoori Chicken with Rice

Serves: 4 people
Prep Time: 30 minutes
Cooking Time: 30 minutes
Tandoori Chicken with Rice


  • 1 package bone-in skin-on chicken thighs
  • 4 tablespoons Greek yogurt
  • 1 tablespoon minced garlic
  • ½ tablespoon minced ginger
  • ½ teaspoon chili powder
  • 2 teaspoons garam masala
  • ½ teaspoon pepper
  • 1 ½ teaspoons coriander powder
  • 1 tablespoon salt
  • 1 lime, juiced
  • 3 tablespoons oil (divided)
  • 2 package Royal Ready to Heat Garlic & Ghee Rice
  • Pickled onions, for serving
  • Cilantro, for garnish


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  1. Preheat oven to 400 degrees.
  2. In a mixing bowl, combine chicken thighs with yogurt, spices, lime juice, and half of the oil. Let marinate for at least 30 minutes.
  3. Heat remaining oil in a large skillet over high heat. Add chicken thighs, skin side down. Sear until charred, about 10-11 minutes. Flip chicken over and transfer to the oven and continue to cook until chicken is fully cooked and juices run clear about 15-20 minutes.
  4. Heat Royal Ready to Heat Garlic & Ghee Rice according to package directions.
  5. To serve, divide rice among bowls. Top with a chicken thigh and garnish with pickled onions and cilantro.