Tandoori-Style Chicken with Yellow Rice

In a large bowl, combine cubed chicken breast, olive oil, minced ginger, minced garlic, plain yogurt, Kashmiri chili, tandoori spice, salt, garam masala, black pepper, paprika, turmeric, and lime juice. Mix well to coat.

Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.

While the chicken marinates, wash the basmati rice in a bowl, rinsing until the water runs clear. Soak the rice in warm water for about 20 minutes, then drain.

Preheat your oven to 425°F (220°C). Spread the marinated chicken in a single layer on a parchment-lined baking sheet.

Bake for 30 minutes. Then, turn the broiler on high and broil for 5 minutes to get some char.

To cook the rice, heat vegetable oil in a pot over medium heat. Add the drained rice, chicken bouillon, turmeric, black pepper, cumin, and salt. Stir to toast the rice and spices.

Pour in the hot water, stir, and bring to a boil. Once boiling, cover the pot and wait for the water to be absorbed by the rice.

Once the water has evaporated, reduce the heat to the lowest setting, cover again, and let the rice steam for 20 minutes.

To make the sauce, grate the cucumbers and the small garlic clove into a bowl.

Add the sour cream, plain yogurt, lemon juice, dried mint, and a sprinkle of salt. Mix until well combined.

Serve the baked chicken with the yellow rice and a side of the cucumber yogurt sauce. Garnish with fresh cilantro if desired.