Tandoori Chicken with Rice
Tandoori Chicken with Rice
Serves:
4 people
Prep Time:
30 minutes
Cooking Time:
30 minutes
Ingredients
- 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
Instructions
- Preheat oven to 400 degrees.
- In a mixing bowl, combine chicken thighs with yogurt, spices, lime juice, and half of the oil. Let marinate for at least 30 minutes.
- 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.
- Heat Royal Ready to Heat Garlic & Ghee Rice according to package directions.
- To serve, divide rice among bowls. Top with a chicken thigh and garnish with pickled onions and cilantro.
