This Indian-inspired chicken dinner is a winner indeed.


Credit: Greg DuPree

Recipe Summary

20 mins
1 hr 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.


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

755 calories; fat 43g; cholesterol 91mg; carbohydrates 54g; dietary fiber 3g; protein 38g; sugars 4g; saturated fat 21g.