Chicken tikka baked in an oven without a tandoor? Yes, it works. Flavorful, spicy, smoky, and savory, with just the right amount of heat from the red chili. Roasted in a broiler to a succulent tenderness. This chicken and rice dish is the perfect entry for your first experience into the world of Indian cooking and spices.


3 Tbsp. vegetable oil

2 tsp. malt vinegar

2 Tbsp. Greek yogurt

1 tsp. ginger, paste

1 tsp. garlic, paste

¼ tsp. Asian chili powder or cayenne pepper

½ tsp. garam masala powder

½ tsp. cumin powder

½ tsp. coriander powder

¼ tsp. turmeric powder

1 tsp. kosher salt

¼ tsp. smoked paprika

1 lb. boneless, skinless chicken thigh meat, cut into 2” pieces

1 red onion, cut into 8ths

1 package RightRice


In a large mixing bowl, combine oil, vinegar, yogurt, ginger, garlic, all ground spices, and salt. Stir to create a marinade. Toss the chicken and onions and mix until it's well coated. Cover and refrigerate for at least 2 hours or up to 12 hours.

Preheat the broiler to high with a rack positioned a few inches below the heating element. Line the baking sheet with aluminum foil and set a metal cooling rack. Arrange the marinated chicken and onions with a little space in between each piece for even browning. Cook until the chicken is cooked through and the onions are slightly charred, about 15 minutes.

Cook the RightRice according to the packaging instructions. Serve the chicken on top of the rice garnished with cilantro leaves and lime wedges.