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Tandoori Chicken with Spiced Coconut Rice


1 hour 35 minutes



  • 1 ½ lbs. boneless skinless chicken thighs
  • 1 tsp. coriander
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. turmeric powder
  • 1 tsp. cayenne pepper
  • ¼ tsp. Dynasty Chinese 5 Spice
  • ½ Tbsp. garam masala
  • ¾ cup non-fat plain Greek yogurt
  • Juice from 1 small lemon
  • 3 garlic cloves, minced
  • 1 Tbsp. grated ginger
  • Salt and pepper to taste


  • 1 Tbsp. olive oil
  • 15 fl. oz. of J-Basket coconut milk
  • ½ teaspoon red pepper flakes
  • ½ tsp. turmeric
  • ½ tsp. cumin
  • ⅛ tsp. coriander
  • 1 cup uncooked basmati rice
  • ¾ cup frozen green peas
  • salt and pepper to taste
  • cilantro leaves, for garnish
  • sliced green onion for garnish
  1. For the marinade: Add the chicken thighs, coriander, cumin, paprika, turmeric, cayenne, Dynasty Chinese 5 Spice, garam masala, greek yogurt, lemon juice, garlic, and ginger to a bowl. Mix everything, cover, and marinate for at least 1 hour.
  2. For the dish: Heat a large pan over medium-high heat. Add in the olive oil. When the oil is hot, season the chicken with salt and pepper, then add it to the pan. Cook for 4-5 minutes on one side until browned. Flip the chicken onto the other side and cook for 2 minutes. Remove the chicken from the pan and set aside.
  3. In the same pan, add the coconut milk, red pepper flakes, turmeric, cumin, and coriander. Mix to combine, then bring it to a simmer. Add in the rice and peas. Nestle the chicken on top. Cover and cook over low heat for 20-25 minutes or until all the liquid has been absorbed and the rice is cooked. Season with salt and pepper to taste.

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Dish Type / Ethnic Cuisine
Main Dish