This tandoori-style chicken features tender, cubed breasts marinated in yogurt and warm spices like garam masala and Kashmiri chili powder, then baked and served alongside fluffy yellow rice and a cooling cucumber yogurt sauce for balanced heat and flavor.
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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.
Store cooked chicken and rice in separate airtight containers in the fridge for 3–4 days; reheat chicken gently in a 300°F oven with a splash of water to restore moisture, or eat cold in salads.
Yes. Thighs stay moister and have richer flavor; increase baking time by 5-10 minutes and check internal temperature reaches 165°F at the thickest part.
At least 30 minutes at room temperature, or up to 8 hours refrigerated. Longer marinating deepens spice flavor and tenderizes the meat.
Substitute with paprika or regular chili powder in the same amount; it will be slightly less smoky and fruity but still flavorful.
Marinate chicken up to 8 hours ahead. Bake fresh before serving. Leftover cooked chicken and rice store separately in the fridge for 3-4 days and reheat gently.
Bake until internal temperature reaches 165°F (74°C) measured with a meat thermometer in the thickest piece, or until meat is opaque throughout with no pink.
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