Tandoori Chicken with Rice
Lunch • Singapore
How to Make Tandoori Chicken with Rice (Traditional & Healthy Version)
Tandoori Chicken with Rice is a beloved dish in Singapore, where North Indian influences shine through the vibrant hawker food scene. This dish features succulent chicken marinated in aromatic spices and yogurt, char-grilled to perfection, then served alongside fragrant steamed rice. Singaporean kopitiams and hawker centres often offer their own spin on tandoori chicken, blending local tastes with traditional methods, making it a staple for lunch crowds seeking wholesome, flavourful meals. The Singaporean version leans towards a healthier preparation—using lean chicken breast, minimal oil, and plenty of herbs. The smoky aroma and bold spices evoke memories of bustling hawker stalls, where fusion and authenticity thrive side by side. Enjoying Tandoori Chicken with Rice as a lunch option not only satisfies your taste buds, but also embodies Singapore’s multicultural culinary heritage. Each bite carries the distinct taste of spice-laden marinade and subtly aromatic rice, making it one of the top picks among calorie-conscious foodies and those seeking hearty, protein-rich meals in the Lion City.
Ingredients(for 1 plate (approx. 200g chicken + 100g rice))
- 400g Boneless chicken breast (Lean, skinless)
- 1/2 cup Plain low-fat yogurt (Curd)
- 1 tsp Garam masala (North Indian spice mix)
- 1/2 tsp Turmeric powder (Haldi)
- 1 tsp Paprika (For colour and mild heat)
- 1 tbsp Lemon juice (Freshly squeezed)
- 2 Garlic cloves (Finely minced)
- 1 tbsp Fresh ginger (Grated)
- 200g Brown rice (Steamed, healthier rice option)
- 1/2 tsp Salt (To taste)
- 2 tbsp Coriander leaves (Chopped, for garnish) - optional
- 1 tsp Olive oil (For grilling)
Instructions
- 1
Slice boneless chicken breast into medium-sized pieces and pat dry.
2 minutes
Ensure chicken is dry so marinade sticks well.
- 2
In a mixing bowl, combine yogurt, garam masala, turmeric, paprika, lemon juice, minced garlic, grated ginger, and salt.
3 minutes
Mix marinade thoroughly for even flavor.
- 3
Add chicken to marinade, coat evenly, and let sit for at least 10 minutes (longer for deeper flavor).
10 minutes
Cover and refrigerate for best results.
- 4
Meanwhile, rinse brown rice and cook in a rice cooker or pot with water until tender.
15 minutes
Use slightly less water for firmer rice.
Why This Dish is Healthy
By substituting brown rice for white and using lean, skinless chicken breast with minimal oil, this dish is lower in calories and saturated fat. The yogurt marinade tenderizes the meat without adding excess fat, while spices increase metabolic activity. It's a heart-friendly, protein-rich meal that supports dietary goals, making Tandoori Chicken with Rice a smart choice for calorie tracking, weight management, and active lifestyles in Singapore.
This Tandoori Chicken with Rice recipe offers a balanced mix of lean protein from chicken breast, complex carbohydrates from brown rice, and essential vitamins from spices and herbs. The use of low-fat yogurt reduces saturated fat, while turmeric and ginger provide anti-inflammatory benefits. Garam masala and coriander add antioxidants, and olive oil is included only in minimal amounts for heart health. Rich in B-vitamins, iron, and fiber, this meal is ideal for muscle repair, sustained energy, and digestive health.
Pro Tips
- 💡Tip 1: Marinate chicken overnight for maximum flavor and tenderness.
- 💡Tip 2: Use a grill pan for authentic charred marks without excess oil.
- 💡Tip 3: Serve with sliced cucumber or salad for extra crunch and nutrition.
Storage & Serving
Store leftover chicken and rice in separate airtight containers in the refrigerator for up to 2 days. Reheat gently in microwave or on stovetop, adding a splash of water to keep rice moist.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 500.0 kcal |
