Tandoori-Spiced Chicken With Coconut Rice

This Indian-inspired chicken dinner is a winner indeed.

Tandoori-Spiced Chicken with Coconut Rice
Photo: Greg DuPree
Hands On Time:
20 mins
Total Time:
1 hrs 50 mins

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.


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Divide rice mixture among 4 plates and sprinkle with coconut. Serve with chicken and lime wedges. Top with remaining 2 tablespoons cilantro.

Nutrition Facts (per serving)

755 Calories
43g Fat
54g Carbs
38g Protein
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.

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