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Recipe: Grilled Tandoori Spiced Chicken With Saffron Rice and Herb Chutney

This recipe is as easy as it is divine! It’s not authentic tandoori, but borrows all the tandoori spices and flavors needed to create a beautiful, inspired meal. The chicken marinate time is critical - whip that part up in the morning, it takes all of 10 minutes, and then leave it in the fridge until you’re ready to cook. The chutney can also be made ahead.

 

Serves: 4

Passive Prep Time: 6-8 hours (because of marinating) 

Active Prep Time: 45 minutes

Cook Time: 20 minutes

Ingredients:

  • 1⁄2 cup of vegetable oil
  • 3 tablespoons of Tandoori Masala spice mix
  • 1 cup plus 3 tablespoons of plain greek yogurt
  • 4 lemons
  • 1 bulb of garlic
  • 3 tablespoons of fresh ginger root
  • 4 whole chicken legs (drumsticks and thighs), skinless, bone-in
  • 1 large bunch of cilantro
  • 1 large bunch of fresh mint
  • 2 cups white basmati rice
  • 3 cups chicken broth
  • 1⁄2 a yellow onion
  • 1 teaspoon saffron threads
  • Honey
  • Sea salt

     

    Marinade Ingredients:

    • 3 Tbsp vegetable oil
    • 3 tablespoons of Tandoori Masala spice mix
    • 1 cup plain greek yogurt
    • 2 Tbsp lemon juice
    • 4 minced garlic cloves
    • 2 Tbsp minced fresh ginger root
    • 4 whole chicken legs (drumsticks and thighs), skinless, bone-in, 3 slashes to the bone per piece

     

    Chutney Ingredients:

    • 1 cup packed cilantro leaves, plus a handful for garnish
    • 1⁄4 cup packed mint leaves
    • 1 clove of garlic
    • 1 tablespoon ginger root
    • 3 tablespoons yogurt
    • Lemon juice from one lemon
    • Honey to taste
    • Pinch of salt

     

    Saffron Basamati Rice Ingredients:

    • 2 cups white basmati rice
    • 3 cups chicken or vegetable broth
    • 1⁄2 a yellow onion, diced1
    • 1 teaspoon saffron threads
    • 2 tablespoons of hot water

    Directions:

    Step 1: Combine all marinade ingredients in a bowl and coat the chicken well with the mixture. Cover and return to the refrigerator for 6-8 hours.

    Step 2: Chutney can be made ahead if you like and kept in the refrigerator. Combine all ingredients in a food processor and pulse until smooth.

    Step 3: When you’re ready to grill, preheat the grill to 500 degrees. While it’s heating, start the rice. Add a few tablespoons of hot water to a bowl with the saffron threads. This will release the color and flavor. Soak the saffron while sautéing the diced onion in a pot. When onions are translucent, add the rice, broth, and saffron and hot water. Cover and simmer until the rice is done.

    Step 4: Brush clean grill grates with vegetable oil, making sure to give a nice thick coating, then immediately place the chicken on the oiled grates. Close the grill and let cook for about 10 minutes. Check the chicken by gently pulling up on it - when it is ready to flip it will release from the grates. Flip when ready, re-oiling the grates before placing each piece down. Cook another 10 minutes or until the chicken reaches 165 degrees. Use your probes if you have them!

    Step 5: Remove the chicken from the grill and let rest for 10 minutes. Serve over a generous scoop of saffron rice, garnish with cilantro and lemon wedges. Serve the chutney on the side and spoon over the chicken as desired.

    Photography and Styling by Morgan Ione Photography 

     

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