Grilled Tandoori-Style Mango Rice and Chicken

Grilled Tandoori-Style Mango Rice and Chicken


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This Indian inspired dish is the perfect combination of sweet mango and spicy herbs! Serve it with a side of mango and jasmine rice for the perfect dinner any night of the week.

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Time needed

30 min cooking

Serving Size / Yield

8 servings


  • 1/2 C. fresh cilantro, chopped
  • 1/2 C. fresh parsley, chopped
  • 4 cloves garlic
  • 1 Tbs. ground cumin
  • 1 Tbs. sweet paprika
  • 1 Tbs. sea salt
  • 1/2 tsp. cayenne pepper
  • 1/2 C. oil
  • 1 C. plain yogurt
  • 1/4 C. fresh lemon juice
  • 2 (2 1/2 lb.) chickens, quartered
  • 2 large mangoes, ripe, peeled, 1 mango sliced, 1 mango cubed
  • 2 C. jasmine rice
  • 3 C. water
  • 1/2 C. pine nuts, toasted
  • 6 fresh cilantro sprigs

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In a food processor, puree the cilantro, parsley, garlic, cumin, paprika, salt, and pepper. While pureeing, gradually add the oil and continue to blend until combined completely. Transfer 1/4 C. herb mixture to a bowl and set aside. Add the yogurt and lemon juice to the food processor with the remaining herb mixture. Blend completely.

Put the chicken into a large glass baking dish and cover with the yogurt mixture. Turn to coat completely. Cover and refrigerate for 1 hour.

Heat a grill to medium. Put the chicken, skin side down, on the grill. Cover and cook for 30 minutes, turning every 5 minutes. Grill the mango slices for 2 minutes on each side, then remove and set aside.

While the chicken is cooking, combine the rice, 3 C. water, and 1/4 C. reserved herb mixture in a pot. Bring to a boil, then reduce the heat to low. Cover and simmer for another 15 minutes, or until the rice is tender. Remove from heat and let it stand, covered, for 5 minutes. Stir in the mango cubes and pine nuts.

Put the chicken on a platter and top with grilled mango slices and cilantro. Serve with a side of mango jasmine rice as a side.

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