Tandoori Chicken with Garlic and Spinach Rice Pilaf

curry + yogurt-marinated chicken thighs, jasmine rice with spinach

1710 Past Meals

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 580 | Category: Gluten-Free | Allergens: Contains Milk (Yogurt) | Excellent Source of: Fiber, Iron, Protein, Vitamin A, Vitamin C | Good Source of: Calcium, Potassium


  • - Chef's Knife
  • - Grillpan
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Saucepan with Lid
  • - Tongs

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Large Zip-top Plastic Bag
  • - Olive Oil

What We Send:

  • - Baby Spinach
  • - Chicken Thighs
  • - Cilantro
  • - Curry Powder
  • - Diced Yellow Onion
  • - Ginger
  • - Jasmine Rice
  • - Lime Juice
  • - Minced Garlic
  • - Nonfat plain Greek yogurt

Wine Pairings by @grapefriend

A fruity Pinot Gris (try one from Oregon) will hold up to the chicken and counterbalance the spices.

Beer Pairings

The balance of hops and malt with a crisp, dry finish makes an American Pale Lager the perfect contrast to the spicy flavors in this dish.

TK Table Talk:

India is second only to the USA for native English speakers. How many of your closest friends speak another language fluently?

What To Do:

1. Chicken may arrive slightly frozen. Thaw as needed.

Tandoori Chicken with Garlic and Spinach Rice Pilaf - Step 1

2. Marinate Chicken: Combine yogurt, ONLY 1 tablespoon lime juice, curry powder, 1 teaspoon salt, ONLY half of garlic, ginger and chicken in a large zip-top plastic bag. Let stand 10 minutes.

Tandoori Chicken with Garlic and Spinach Rice Pilaf - Step 2

3. Cook Rice:In a medium saucepan, heat 1 teaspoon olive oil over medium-high heat. Add remaining half of garlic, onion and rice. Sauté 1 minute. Add 1 ¼ cups water and ¼ teaspoon salt, and bring to a boil. Reduce heat to low, cover and simmer 15 minutes.

4. Chop Cilantro. Set half of cilantro aside.

Tandoori Chicken with Garlic and Spinach Rice Pilaf - Step 3

5. Finish Rice:Stir spinach and half of cilantro into rice, turn off heat and let stand, covered, for 5 minutes. Season with salt and pepper to taste.

Tandoori Chicken with Garlic and Spinach Rice Pilaf - Step 4

6. Grill Chicken: Heat an oiled grill or grill pan over medium-high heat. Add chicken. Grill 3 to 5 minutes on each side or until done. Remove to a plate.

To Serve: Divide rice between two serving plates. Top with chicken. Sprinkle with remaining cilantro.

Pro Tip:

Marinate the chicken at least 2 hours or overnight for added flavor.
Spice it Up!: Substitute coconut milk for half of the yogurt for another layer of flavor!


Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.