Tandoori Chicken

I am using:

Prep time


Cook time


Discover how to make tandoori chicken using this delicious recipe that is full of flavour! Enjoy with rice, Greek style yoghurt and cucumber for a tasty lunch or dinner.

SunRice Basmati & Long Grain Blend

SunRice Basmati & Long Grain Blend

This blend of aromatic Basmati and Long Grain Rice is the gateway to Indian cuisine and produces a light fluffy texture ideal for absorbing flavours. A drier rice, Basmati grains will remain separate, which makes it a staple of Indian cooking. It tastes great with tandoori and in curries such as the classic butter chicken, or as an alternative base for a Thai massaman curry. For best results, Basmati rice should be rinsed and then soaked for 30 minutes prior to cooking. All rice is naturally gluten free.

View product

Ingredients to serve:

This recipe was originally designed for 2 people. Amended serving sizes for 1, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 250 g SunRice Steamed Basmati Rice

  • 1 tbsp Tandoori Paste

  • ½ cup Greek Style Yoghurt

  • 4 Chicken Thigh Fillets

  • 2 tbsp Mint Leaves (finely chopped)

  • 1 Cucumber (chopped)


Basmati rice is renowned for its delightful aroma and long slender grains. When cooked, Basmati rice expands in length and produces a light, fluffy texture that is ideal for absorbing the flavours of your cooking. A drier rice, Basmati grains will remain separate, making it a staple of Indian cooking.






Longer Grains

Longer Grains

Photo of Tandoori Chicken


  • Place tandoori paste and half the yoghurt in a bowl. Stir to combine. Remove and reserve half the mixture. Slash each fillet with two long incisions. Add chicken to remaining mixture and stir to coat. Cover an oven grill plate with a double thickness of foil and turn up edges slightly. Place chicken on prepared grill plate, slashed side down. Tip: For gluten free, check tandoori paste ingredient list.

  • Preheat oven grill to a high heat. Place chicken under grill for 3 minutes. Turn chicken, then spread remaining tandoori paste mixture over top of chicken. Grill 4 minutes longer, until chicken is cooked through. Meanwhile combine mint and reserved yoghurt.

  • To cook the rice, simply massage the pouch to separate the grains and place in the microwave for the required time as indicated on the packet. Set aside.

  • Serve tandoori chicken with rice, minted yoghurt and cucumber.

More recipes like this one