Tandoori Spiced Grilled Chicken With Coconut Rice Recipe

Indian cuisine · 336 calories

About this recipe

Tandoori-Spiced Grilled Chicken with Coconut Rice is a mouthwatering Indian-inspired dinner that’s perfect for two. Succulent chicken thighs are marinated in a blend of aromatic tandoori spices, garlic, ginger, lemon juice, and rapeseed oil, then grilled to perfection for a smoky, charred flavor. The chicken is paired with creamy basmati rice cooked in coconut milk, creating a dish that’s rich, satisfying, and comforting. Fresh cucumber slices on the side add a cooling crunch to balance the spices, while the dish is beautifully garnished with coriander. This recipe is ideal for a medium-spice dinner that’s dairy-free, gluten-free, and nut-free, making it suitable for various dietary needs. With 35 grams of protein, this meal is both nourishing and delicious — perfect for refueling after a busy day or celebrating a cozy evening in.

Ingredients

  • 4X150G Boneless Chicken Thighs 4X150G (Skin On)
  • 240G Spice Kitchen Curry Blend Trio, 240G
  • 250 Ml Huilerie Beaujolaise Organic Rapeseed Oil, Cold Pressed, 250Ml
  • 250 Ml Trs Lemon Juice 250Ml
  • 100 G Jumbo Garlic 100g
  • 65G Natoora Root Ginger
  • 750 G Top-Op Table Salt Drums
  • - Maldon Flakes Sea Salt
  • 250G Tilda Wholegrain Basmati Rice 250g
  • 165 Ml Tropical Sun Coconut Milk Mini
  • 1 Bunch Coriander - Bunch
  • 1 Piece Cucumber 1Pc

Instructions

  1. 1. In a bowl, mix the Spice Kitchen Curry Blend Trio, rapeseed oil, lemon juice, grated garlic, and ginger to create the marinade.
  2. 2. Rub the marinade evenly over the chicken thighs and let them sit for 15 minutes to absorb the flavors.
  3. 3. Preheat a grill or grill pan to medium-high heat and lightly grease with rapeseed oil.
  4. 4. Grill the marinated chicken thighs for 6-8 minutes on each side until fully cooked and slightly charred.
  5. 5. Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
  6. 6. In a saucepan, combine the rinsed rice, coconut milk, water, and Maldon sea salt, and bring to a boil.
  7. 7. Reduce the heat to low, cover the saucepan, and simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
  8. 8. Fluff the coconut rice with a fork and transfer it to a serving dish.
  9. 9. Slice the fresh cucumber into thin rounds and arrange them as a refreshing side to the dish.
  10. 10. Garnish the grilled chicken and coconut rice with chopped fresh coriander for added flavor and presentation.