Food Recipes Tandoori-Spiced Chicken With Coconut Rice This Indian-inspired chicken dinner is a winner indeed. By Marianne Williams Marianne Williams Marianne has been writing and testing recipes in the test kitchens for Dotdash Meredith since 2016. She studied at the International Culinary Center, in New York, and the International School of Italian Cuisine, in Italy, under highly esteemed chefs and graduated in 2015. Real Simple's Editorial Guidelines Published on November 29, 2021 Print Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 20 mins Total Time: 1 hrs 50 mins Servings: 4 Jump to Nutrition Facts In this crowd-pleasing dinner, skin-on chicken breasts marinate in a yogurt and tandoori spice mixture and then bake in a hot oven until the skin is slightly charred. If you have time, let the chicken marinate for a full hour, or overnight in the fridge. But if you're in a rush, even a quick 15-minute dip will add flavor. The chicken is served with a creamy coconut rice brightened with lime and cilantro for a full meal that's packed with flavor. If you can't find tandoori spice, gather a handful of spices you probably already have on hand. Mix equal parts of these ground spices in a jar: cumin, coriander, ginger, paprika, and turmeric; add a pinch of ground nutmeg or cloves, and season with some salt and cayenne for a kick. Ingredients 1 cup plain whole-milk Greek yogurt ¼ cup olive oil, divided 1 tablesooon tandoori spice blend, divided 2 teaspoons kosher salt, divided 4 13-oz. bone-in, skin-on chicken breasts 1 cup basmati rice 1 13.66-oz. can unsweetened coconut milk, well shaken and stirred, divided 2 tablespoons fresh lime juice (from 1 lime) plus 1 fresh lime, cut into wedges ¼ cup finely chopped fresh cilantro, divided ¼ cup toasted unsweetened shredded coconut Directions Whisk yogurt, ½ cup water, 2 tablespoons oil, 2 teaspoons spice blend, and 1 teaspoon salt in a large bowl until combined. Add chicken to bowl and turn to coat. Refrigerate, covered, for at least 1 hour and up to 12 hours. Preheat oven to 450°F. Remove chicken from marinade; discard marinade. Place chicken on a rimmed baking sheet lined with foil. Sprinkle with remaining 1 teaspoon spice blend and drizzle with remaining 2 tablespoons oil. Bake until skin is golden brown and slightly charred, about 35 minutes. Let chicken rest for 5 minutes. Meanwhile, combine rice, 1 cup coconut milk, 1 cup water, and remaining 1 teaspoon salt in a medium saucepan. Bring to a boil over medium-high. Reduce heat to medium-low, cover, and cook for 12 minutes. Remove from heat; keep covered for 10 minutes. Add remaining ⅔ cup coconut milk and fluff with a fork. Stir in lime juice and 2 tablespoons cilantro. Divide rice mixture among 4 plates and sprinkle with coconut. Serve with chicken and lime wedges. Top with remaining 2 tablespoons cilantro. Print Nutrition Facts (per serving) 755 Calories 43g Fat 54g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 755 % Daily Value * Total Fat 43g 55% Saturated Fat 21g 105% Cholesterol 91mg 30% Total Carbohydrate 54g 20% Dietary Fiber 3g 11% Total Sugars 4g Protein 38g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.