Grilled Tandoori-Style Chicken and Mangoes with Mango Jasmine Rice
Grilled Tandoori-Style Chicken and Mangoes with Mango Jasmine Rice is a flavorful North Indian North Indian Recipes dish prepared with quality ingredients. Purée first 7 ingredients in processor.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPurée first 7 ingredients in processor.
With machine running, gradually add oil through feed tube and process until blended.
Transfer 1/4 cup herb mixture to small bowl; reserve.
Add yogurt and lemon juice to remaining mixture in processor and blend.
Place chicken in 13x9x2-inch glass baking dish.
Pour yogurt mixture over chicken; turn to coat.
Cover and refrigerate 1 hour.
Prepare barbecue (medium heat).
Place chicken, skin side down, on grill.
Cover and grill until chicken is cooked through, turning every 5 minutes, about 30 minutes total.
Grill mango slices 2 minutes per side; set aside.
Meanwhile, combine rice, 3 cups water, and reserved 1/4 cup herb mixture.
Bring to boil.
Reduce heat to low; cover and simmer until tender, about 15 minutes.
Remove from heat; let stand, covered, 5 minutes.
Fold in mango cubes and pine nuts.
Arrange chicken on large platter; garnish with grilled mango slices and cilantro sprigs.
Serve mango jasmine rice alongside.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.