Tandoori Chicken with Coconut Cilantro Rice

Ingredients

For the Coconut Cilantro Rice:

• 1 cup basmati rice
• ¼ red onion, thinly sliced
• 2 tablespoons virgin coconut oil
• 1 cup coconut milk (full-fat for best flavor)
• ½ cup water
• ½ teaspoon kosher salt
• ¼ cup fresh cilantro, chopped

For the Tandoori Chicken:

• 3 chicken leg quarters (about 2½-3 pounds total)
• ½ cup plain Greek yogurt (full-fat works best)
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 2 tablespoons minced garlic (about 6 cloves)
• 2 tablespoons grated fresh ginger
• 2 teaspoons oil
• 3 tablespoons Tandoori Heaven seasoning (Floraandmana.com )
• 1 tablespoon paprika
• 1 teaspoon kosher salt
• 1½ teaspoons garam masala

For the Fresh Chutney:

• 1 Persian cucumber, diced
• ½ red onion, diced
• 1 cup cherry tomatoes, chopped
• ¼ cup fresh cilantro, chopped
• Juice of ½ lemon (about 1 tablespoon)
• 1 Thai chili pepper, minced (or jalapeño for less heat)
• Salt to taste

For Garnish:

• Fresh cilantro leaves
• Lime slices or wedges
• Sliced red or green chilies

Instructions

1. Marinate the Chicken (12 Hours Ahead)
In a large bowl, combine the Greek yogurt, lemon juice, minced garlic, grated ginger, oil, Tandoori Heaven seasoning, paprika, salt, and garam masala. Whisk together until you have a smooth, vibrant red-orange marinade. Take each chicken leg quarter and make 2-3 deep slits on each side with a sharp knife, cutting down to the bone. This allows the marinade to penetrate deep into the meat. Add the chicken to the marinade and use your hands to massage the marinade all over, making sure it gets into all the slits. Cover the bowl tightly with plastic wrap or transfer everything to a large zip-top bag. Refrigerate for at least 12 hours, or up to 24 hours for maximum flavor. Turn the chicken once or twice during marinating if you remember.

2. Make the Coconut Cilantro Rice
When you're ready to cook, start with the rice. Rinse the basmati rice in a fine-mesh strainer under cold water until the water runs clear. This removes excess starch and prevents sticky rice. In a medium saucepan, heat the coconut oil over medium heat. Add the thinly sliced red onion and sauté for 3-4 minutes, stirring occasionally, until the onions are soft and starting to turn golden brown. Add the rinsed rice to the pan and stir to coat with the coconut oil. Toast the rice for 2-5 minutes, stirring frequently, until it smells fragrant and nutty. This toasting adds incredible flavor!

3. Cook the Rice
Pour in the coconut milk, water, and salt. Stir everything together and bring to a rolling boil over high heat. Once boiling, immediately reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer undisturbed for 15-18 minutes. Don't lift the lid during this time or you'll release the steam! After 15-18 minutes, turn off the heat completely but keep the lid on. Let the rice sit covered for 5 more minutes to finish steaming and absorb any remaining liquid. Finally, remove the lid, fluff the rice gently with a fork, and stir in the chopped fresh cilantro. Keep warm until ready to serve.

4. Preheat the Grill
While the rice cooks, preheat your outdoor grill or grill pan to medium-high heat (about 400-450°F). If using a charcoal grill, let the coals get white and ashy. If using a gas grill, preheat with the lid closed for 10-15 minutes. Oil the grill grates lightly to prevent sticking.

5. Grill the Chicken
Remove the chicken from the marinade and shake off any excess (you don't want huge globs of marinade dripping onto the grill and causing flare-ups, but a coating is fine). Place the chicken pieces on the hot grill, skin-side down first. Close the lid and grill for 8-10 minutes without moving them, this creates those beautiful grill marks. Flip the chicken and continue grilling, turning every 8-10 minutes, for a total of 35-40 minutes. The chicken is done when the internal temperature reaches 165°F in the thickest part (use a meat thermometer!), the juices run clear, and the meat is no longer pink near the bone. The outside should be nicely charred and caramelized. If the outside is getting too dark before the inside is cooked, move the chicken to a cooler part of the grill or reduce the heat.

6. Make the Fresh Chutney
While the chicken grills, make your chutney. In a medium bowl, combine the diced cucumber, diced red onion, chopped cherry tomatoes, chopped cilantro, lemon juice, and minced Thai chili. Season with salt to taste and toss everything together. Let it sit at room temperature while you finish cooking so the flavors can meld. Taste and adjust seasoning if needed.

7. Rest the Chicken
Once the chicken reaches 165°F, remove it from the grill and transfer to a clean plate. Let it rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, keeping it juicy.

8. Serve and Garnish
To plate, add a generous scoop of the coconut cilantro rice to each plate. Place one chicken leg quarter on top of or next to the rice. Spoon some of the fresh chutney on the side or over the chicken. Garnish with fresh cilantro leaves, lime wedges for squeezing, and sliced chilies for anyone who wants extra heat. Serve immediately while everything is hot and enjoy your homemade Indian feast!