Tandoori Chicken with Spiced Rice

Vibrant, aromatic, and utterly showstopping—tandoori chicken is the weekend feast that fills your kitchen with irresistible spice and brings everyone to the table hungry and excited.

Ingredients:

• 4 chicken breasts or 8 thighs
• 1 cup yogurt
• 3 tbsp tandoori paste (or 2 tbsp paprika + 1 tbsp garam masala + 1 tsp turmeric)
• 2 tbsp lime juice
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 cups basmati rice
• 4 cups water or stock
• 2 bay leaves
• 1 tsp cumin seeds
• Fresh coriander and lime wedges for serving
• Salt and oil

Method:

1. Mix yogurt, tandoori paste, lime juice, garlic, and ginger. Coat chicken generously and marinate for at least 2 hours (or overnight if you can).
2. Heat oil in a large pan over medium-high heat. Sear marinated chicken until golden on all sides, about 8 minutes. Transfer to a baking dish and roast at 400°F for 20–25 minutes until cooked through.
3. While chicken roasts, toast cumin seeds in a pot, then add rice and stir for 2 minutes. Add water and bay leaves, bring to a boil, then simmer covered for 15 minutes until tender.
4. Serve chicken over fragrant rice, scattered with fresh coriander and lime wedges.

Chef's tip: Don't skip the marinating step—it's what transforms ordinary chicken into impossibly tender, deeply flavored magic. Even 30 minutes makes a difference, but overnight is where the real transformation happens.