Baked Tandoori Chicken Thighs with Cilantro Rice and Spicy Yogurt

Baked Tandoori Chicken Thighs with Cilantro Rice and Spicy Yogurt

So, this is definitely going to be a regular recipe on the menu in our house! All I can say is wow! These Baked Tandoori Chicken Thighs, made with a homemade Tandoori spice blend, are SO flavourful. The skin gets crispy and delicious in the oven while the meat is left extra juicy and tender. Served up with cilantro lime rice, spicy yogurt and a crisp green salad, it’s the perfect weeknight meal. Everything is really easy to make and can all be ready in under an hour! You need a few ingredients, but it’s definitely worth every one, I promise!

For the chicken:

• Chicken thighs - You will need 8 or 9 chicken thighs with the bones and skin! The bones and skin help to give the meat that beautiful flavour!

• Spices - For this recipe, you will make an easy, homemade Tandoori spice mix that includes cumin, coriander, ginger, paprika, turmeric, cayenne and salt and pepper. It’s so good!

For the rice:

• Rice - I used brown basmati rice for this recipe. You can use white basmati rice (or any other long grain rice) as well, just be sure to read the package instructions as to how much water to add for cooking.

• Cilantro - Fresh cilantro is what makes this rice delicious! I like to use a lot of cilantro, but you can adjust to your preference. I find 1/4 cup is the perfect amount.

• Lime - Adding a little lime juice to the rice gives it the acidic touch that it needs. It helps to balance the flavours of the rest of the elements of the dish as well.

• Salt - Salt is important when it comes to rice. Rice needs a little help when it comes to flavour, so adding salt can help it to pop a little. Adjust the amount to your preference.

For the spicy yogurt:

• Greek yogurt - We are using full-fat greek yogurt for this recipe. It makes the most perfect, thick and creamy base for the spicy yogurt.

• Lime - I love adding a little lime to the spicy yogurt to help balance flavours. It adds a bit of zing and also pairs well with the rice.

• Garlic - We are definitely adding garlic to this spicy yogurt! The garlic plays a role in the “spiciness” but also adds flavour and a little kick. Make sure you use fresh garlic. It will make all of the difference!

• Paprika - The smoked paprika in the spicy yogurt adds a little smokiness, a little spice and a little colour to the spicy yogurt. Yum!

Do yourself and the whole family a favour and make this recipe THIS WEEK. It takes little effort but brings all of the flavour. You will leave totally satisfied but also somehow wanting more because its so delicious!

Enjoy!

Baked Tandoori Chicken Thighs with Cilantro Rice and Spicy Yogurt

Winter, warm, tandoori, chicken, protein, flavourful, delicious, hearty, healthy, easy, rice, spicy yogurt

Dinner

Indian

Yield: 3

Author: Courtney Sketchley

Print

With ImageWithout Image

Baked Tandoori Chicken Thighs with Cilantro Rice and Spicy Yogurt

These baked Tandoori Chicken Thighs are FULL of flavour, crispy on the outside and moist on the inside, served with delicious cilantro rice and spicy yogurt on top.

Prep time: 8 MinCook time: 45 MinTotal time: 53 Min

Ingredients

For the chicken:

• 8 chicken thighs
• 1 tbsp avocado oil
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp ground ginger
• 1 tsp paprika
• 1 tsp turmeric
• 1/4 tsp cayenne
• 1 tsp sea salt
• 1/2 tsp black pepper

For the cilantro rice:

• 1 cup brown basmati rice
• 2 cups water
• 1 tsp avocado oil
• 1/4 cup finely chopped cilantro, plus more for topping
• 1 tsp sea salt
• 1 tbsp lime juice

For the spicy yogurt:

• 1/2 cup plain greek yogurt
• 2 garlic cloves, minced
• 1/2 tsp smoked paprika
• 1 tbsp lime juice
• pinch salt and pepper, to taste

Instructions

1. Preheat the oven to 400F and prepare a 12" x 8" baking dish. Add the chicken thighs to the dish and set aside.
2. In a small bowl, whisk together the avocado oil, cumin, coriander, ginger, paprika, turmeric, cayenne, salt and pepper until combined. Brush the spices all over the chicken thighs until they are fully coated on top.
3. Bake the chicken thighs in the preheated oven for 45 minutes or until cooked through.
4. Make the rice: in a small saucepan over high heat, combine the rice, water, avocado oil and a pinch of salt. Bring the mix to a boil and then turn down the heat to low, cover the pot and let cook for 20 minutes or until all of the water has been absorbed.
5. When the rice is done, stir in the cilantro, salt and lime juice until combined. Set aside.
6. Make the spicy yogurt: In a small bowl, whisk together the yogurt, garlic, paprika, lime juice and salt and pepper until combined.
7. Dish the rice out into bowls and top with baked chicken thighs, spicy yogurt and more cilantro. Serve with a green salad if desired and enjoy!

www.strawberrycreamkitchen.ca/blog/baked-tandoori-chicken-thighs-with-cilantro-rice-and-spicy-yogurt

Did you make this recipe?

Tag @strawberry.cream.kitchen on instagram and hashtag it # bakedtandoorichickenthighs