How long does Tandoori Spiced Grilled Chicken with Coconut Rice take?

About 45 minutes: 15 minutes of prep and 30 minutes of cooking. The chicken marinates while you rinse the rice, then grills while the coconut rice simmers.

Can I bake Tandoori Spiced Grilled Chicken instead of grilling it?

Yes, roast the marinated thighs on a lined tray in a hot oven, turning once. Finish under a hot grill for a minute to get the charred edges.

How do I stop coconut rice from burning?

Keep the heat very low once it comes to the boil and leave the lid on. Coconut milk catches easily, so a heavy-based pan helps.

How can I make tandoori chicken spicier?

Add a pinch of chilli powder or a chopped green chilli to the marinade. Marinating for longer in the fridge also deepens the flavour.

What goes with tandoori chicken and coconut rice?

Cucumber slices and fresh coriander are already part of the plate; add a raita or mint chutney for a cooling dip. Warm naan also works well.

Tandoori Spiced Grilled Chicken With Coconut Rice Recipe

Name: Tandoori Spiced Grilled Chicken with Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 Piece Cucumber 1Pc; 1 Kg Laila Basmati Rice; 100 G Jumbo Garlic 100g; - Shan Tandoori Masala; 1 Bunch Coriander - Bunch; - Maldon Flakes Sea Salt; 250 Ml Huilerie Beaujolaise Organic Rapeseed Oil, Cold Pressed, 250Ml; 250 Ml Trs Lemon Juice 250Ml; 4X150G Boneless Chicken Thighs 4X150G (Skin On); 65G Natoora Root Ginger; 400 ml KTC Coconut Milk 400 ml

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

1 Piece Cucumber 1Pc
1 Kg Laila Basmati Rice
100 G Jumbo Garlic 100g
- Shan Tandoori Masala
1 Bunch Coriander - Bunch
- Maldon Flakes Sea Salt
250 Ml Huilerie Beaujolaise Organic Rapeseed Oil, Cold Pressed, 250Ml
250 Ml Trs Lemon Juice 250Ml
4X150G Boneless Chicken Thighs 4X150G (Skin On)
65G Natoora Root Ginger
400 ml KTC Coconut Milk 400 Ml

Instructions

1. In a bowl, mix the Shan tandoori masala, 1 tbsp rapeseed oil, 2 tbsp lemon juice, the grated garlic (3 cloves), and 10 g grated ginger to create the marinade.
2. Rub the marinade evenly over the chicken thighs and let them sit for 15 minutes to absorb the flavors.
3. Preheat a grill or grill pan to medium-high heat and lightly grease with rapeseed oil.
4. Grill the marinated chicken thighs for 6-8 minutes on each side until fully cooked and slightly charred.
5. Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
6. In a saucepan, combine 150 g rinsed rice, 200 ml coconut milk, 100 ml water, and 1/2 tsp Maldon sea salt, and bring to a boil.
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. Fluff the coconut rice with a fork and transfer it to a serving dish.
9. Slice the fresh cucumber into thin rounds and arrange them as a refreshing side to the dish.
10. Garnish the grilled chicken and coconut rice with chopped fresh coriander for added flavor and presentation.

How to make Tandoori Spiced Grilled Chicken With Coconut Rice

Marinate the chicken. Mix the curry blend, rapeseed oil, lemon juice, grated garlic and ginger into a marinade, rub it evenly over the chicken thighs and leave for 15 minutes to absorb the flavours.
Grill the chicken. Preheat a lightly oiled grill or grill pan to medium-high heat and grill the chicken thighs for 6-8 minutes on each side until fully cooked and slightly charred.
Cook the coconut rice. Rinse the basmati rice until the water runs clear, then bring it to the boil with coconut milk, water and sea salt. Cover and simmer on low for about 15 minutes until tender and absorbed.
Prepare the sides. Fluff the coconut rice with a fork and transfer it to a serving dish, then slice the fresh cucumber into thin rounds to serve alongside.
Garnish and serve. Garnish the grilled chicken and coconut rice with chopped fresh coriander and serve with the cucumber rounds on the side.

Frequently asked questions

How long does Tandoori Spiced Grilled Chicken with Coconut Rice take?: About 45 minutes: 15 minutes of prep and 30 minutes of cooking. The chicken marinates while you rinse the rice, then grills while the coconut rice simmers.
Can I bake Tandoori Spiced Grilled Chicken instead of grilling it?: Yes, roast the marinated thighs on a lined tray in a hot oven, turning once. Finish under a hot grill for a minute to get the charred edges.
How do I stop coconut rice from burning?: Keep the heat very low once it comes to the boil and leave the lid on. Coconut milk catches easily, so a heavy-based pan helps.
How can I make tandoori chicken spicier?: Add a pinch of chilli powder or a chopped green chilli to the marinade. Marinating for longer in the fridge also deepens the flavour.
What goes with tandoori chicken and coconut rice?: Cucumber slices and fresh coriander are already part of the plate; add a raita or mint chutney for a cooling dip. Warm naan also works well.