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Tandoori Chicken with Rice Repice

Tandoori Chicken with Rice (Gluten Free)

  • Author: Caroline Fausel


  • 8 chicken thighs (approximately 2 lbs)
  • 1 cup plain yogurt (full fat is best)
  • 1 Tbsp melted ghee
  • 1 Tbsp lemon juice
  • 1 tsp ginger, grated
  • 3 garlic cloves, minced (about 2 tsp)
  • ½ tsp garam masala spice mix
  • 1 ½ tsp smoked paprika
  • ¼ tsp cayenne, adjust to taste
  • ½ tsp ground cumin
  • ½ tsp ground coriander 
  • ½ tsp salt
  • 1 Tbsp olive oil
  • 1 cup basmati rice 


  • 1 cup plain yogurt
  • ½ cup mint leaves, packed 
  • ½ tsp lemon juice 
  • ½ tsp olive oil
  • Salt and pepper 


  1. In a large bowl, add the yogurt, melted ghee, lemon juice, grated ginger, minced garlic, garam masala, paprika, cayenne, cumin, coriander, and salt. Stir to combine. 
  2. Place the chicken thighs and marinade in a ziploc or stasher bag and keep in the refrigerator for up to 12 to 24 hours to marinate.
  3. Preheat the oven to 350°. Line a sheet tray with foil and place a rack on the tray.
  4. Remove the chicken from the marinade, shaking off excess (reserve the marinade for basting), and place on the rack. Bake for 20 minutes, remove the chicken from the oven and brush the marinade generously on both sides.
  5. Return the chicken to the oven and bake for an additional 10 minutes. Again, remove the chicken from the oven and brush the top with marinade.
  6. Return the chicken to the oven and bake for 10 more minutes. Do a final baste with marinade then lightly brush with olive oil. 
  7. Increase the oven heat to 450°. Bake for a further 10 to 15 minutes until you get some nice charred spots. Internal temperature of the chicken should be 165° when fully cooked. 
  8. While the chicken is baking, cook your rice. Add 1 cup rice, 2 cups water, 1 Tbsp olive oil and a large pinch of salt to a saucepan. Bring to a boil, then cover, reduce heat to a simmer and cook for 20 minutes. Remove from heat and leave covered for an additional 10 minutes.
  9. Make the mint yogurt by adding 1 cup plain yogurt, 1/2 cup mint leaves, ½ tsp lemon juice, ½ tsp olive oil and salt & pepper to taste to a small bowl and gently whisk until combined.
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