Turmeric Rice & Grilled Chicken Thighs Recipe – Easy Indian Meal

Last Updated on 2 months by Neha Deshmukh

Turmeric Rice & Grilled Chicken Thighs Recipe – Easy Indian Meal

Hey everyone! I’m so excited to share this recipe with you. It’s become a real weeknight staple in my house – quick, flavorful, and always a hit. This Turmeric Rice & Grilled Chicken Thighs recipe is my go-to when I want something satisfying that feels a little bit special, without spending hours in the kitchen. It’s a beautiful blend of aromatic spices and tender chicken, and honestly, the vibrant yellow rice just brightens up the whole meal.

Why You’ll Love This Recipe

This dish is a winner for so many reasons! It’s relatively easy to make, even on a busy weeknight. The flavors are incredible – a warm, comforting blend of turmeric, coriander, and chili. Plus, it’s a complete meal in one bowl, with protein, carbs, and a fresh, zesty sauce. I first made this when I was craving something flavorful but didn’t have a ton of time, and it’s been a favorite ever since!

Ingredients

Here’s what you’ll need to make this delicious Turmeric Rice & Grilled Chicken Thighs:

• 1.5 lb Chicken Thighs
• 1 tablespoon Lemon juice
• 1 Tbsp Coriander Powder
• 1 tablespoon Chili powder
• 1 tablespoon Oregano powder
• 1 teaspoon Black pepper powder
• 1 tablespoon Salt
• 3 Garlic cloves
• 1 Cup Basmati rice
• 1 tablespoon Butter
• 1 tablespoon Oil
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Cumin powder
• 0.33 teaspoon Salt
• 1.5 Cups Water
• 2 tablespoons Mayonnaise
• 2 tablespoons Yogurt
• 1 teaspoon Lemon juice
• 2 tablespoons Cilantro leaves
• 0.5 tablespoon Sugar
• 1 tablespoon Dried Parsley
• 0.5 teaspoon Salt

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine:

• Basmati Rice: This is the rice for Indian cooking. It’s long-grained, fragrant, and cooks up beautifully fluffy. I prefer the aged basmati for the best texture. (About 195g)
• Turmeric Powder: Don’t skimp on the turmeric! It’s what gives the rice that gorgeous color and amazing health benefits. (Around 2g)
• Coriander Powder: This adds a warm, citrusy note. Freshly ground is best, if you have the time, but store-bought works great too. (Approximately 8g)
• Chili Powder: Now, chili powder can vary a lot depending on where you are. In India, there are so many regional variations! Kashmiri chili powder is milder and adds a beautiful red color, while others can be quite fiery. Adjust to your spice preference. (Around 7g)

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken thighs with 1 tablespoon lemon juice, 1 tablespoon coriander powder, 1 tablespoon chili powder, 1 tablespoon oregano powder, 1 teaspoon black pepper powder, 1 tablespoon salt, and 3 minced garlic cloves. Give it a good mix, making sure everything is coated. Cover and refrigerate for at least 4 hours, or even overnight for maximum flavor.
2. Now, for the turmeric rice. Melt 1 tablespoon butter and 1 tablespoon oil in a skillet over medium heat. Add 0.5 teaspoon turmeric powder and 0.5 teaspoon cumin powder, and cook for about 30 seconds until fragrant. Add 1 cup of basmati rice and toast for about a minute, stirring constantly.
3. Pour in 1.5 cups of hot water, add 0.33 teaspoon salt, bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is fluffy and the water is absorbed.
4. While the rice is simmering, it’s time to grill the chicken. Heat up your grill pan or outdoor grill to medium-high heat. Place the marinated chicken thighs on the oiled pan and grill for about 5 minutes per side, or until the internal temperature reaches 165°F (74°C).
5. While the chicken grills, whip up the sauce! In a small bowl, blend 2 tablespoons mayonnaise, 2 tablespoons yogurt, 1 teaspoon lemon juice, 2 tablespoons chopped cilantro, 0.5 tablespoon sugar, 1 tablespoon dried parsley, and 0.5 teaspoon salt until smooth and creamy.
6. Finally, assemble your bowls! Start with a base of fluffy turmeric rice, top with sliced grilled chicken, add a fresh greens and tomato salad (I love a simple cucumber and tomato mix with a little lemon juice), and drizzle generously with that amazing sauce.

Expert Tips

• Don’t overcrowd the pan when grilling the chicken. This will lower the temperature and result in steamed, not grilled, chicken.
• Fluff the rice with a fork after cooking to separate the grains.
• For extra flavor, add a pinch of saffron to the rice while it’s simmering.

Variations

• Spice Level Adjustments: If you like things really spicy, add a pinch of cayenne pepper to the marinade or use a hotter chili powder.
• Yogurt Marinade Options: My friend, Priya, swears by adding a tablespoon of ginger-garlic paste to the yogurt marinade for an extra layer of flavor.
• Gluten-Free Adaptations: This recipe is naturally gluten-free! Just double-check the labels on your mayonnaise and yogurt to be sure.

Serving Suggestions

This Turmeric Rice & Grilled Chicken Thighs is fantastic on its own, but it also pairs well with:

• A side of raita (yogurt dip)
• Warm naan bread
• A simple Indian salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

• Is this recipe suitable for meal prepping? Absolutely! You can marinate the chicken and cook the rice ahead of time. Just store them separately and assemble the bowls when you’re ready to eat.
• Can I use chicken breast instead of thighs? You can, but chicken thighs stay much more moist and flavorful during grilling. If using chicken breast, be careful not to overcook it.
• What is the best type of rice to use for this recipe? Basmati rice is the way to go! It has the best flavor and texture for this dish.
• How can I adjust the spice level? Start with less chili powder and add more to taste. You can also remove the seeds from the chili powder for a milder flavor.
• Can I make this dish ahead of time? Yes! You can cook the rice and marinate the chicken a day in advance. Just grill the chicken and assemble the bowls when you’re ready to serve.

Enjoy! I really hope you love this recipe as much as my family does. Let me know in the comments if you try it, and what you think!