This marinade is a delicious way to prepare your chicken — the marinade is slightly sweet, savory and a bit smoky.  The key to the great flavor is marinating the chicken overnight so the flavor has time to infuse in the chicken.  You could certainly use thighs, or legs if you prefer, but I like to buy air-chilled breasts that are not treated with hormones, if you can find them.  If you prefer not to use a grill, the oven would work as well, but grilling adds a smokier flavor to the poultry that works so well with the Indian seasonings. The Wehani rice is a bit chewy with a subtle peanut flavor that is a great accompaniment. 

Serves 4


  • 5 boneless, skinless Chicken breasts
  • Juice of ½ lemon
  • 1 tbsp smoked paprika
  • 6 garlic cloves, crushed
  • 11/2 inch piece fresh ginger, sliced
  • 3 tbsp 
  • 1½ tsp cardamom seeds, or 1 teaspoon cardamom
  • 2 tbsp garam masala
  •  1 cup greek yogurt
  • 1 cup buttermilk
  • Kosher salt and pepper

For Red Rice Pilaf:

1/2 cup Lundberg Wehani Red Rice 

1 cup long grain white rice

1 finely diced shallot

2 cloves minced garlic

3 cups chicken stock 

3 tablespoons butter

1 tablespoon Penzeys chicken soup base

Chives for garnish, if desired


For Chicken: Season breasts liberally with salt and pepper.  Place the garlic, ginger, cardamom, garam masala,yogurt, buttermilk and lemon into food processor and blend thoroughly until smooth. Pour the marinade into a ziplock bag with the chicken.  Seal and marinate in refrigerator overnight or for at least 8 hours. 

Light grill on medium-high. Brush the chicken lightly with oil, and brush the bars of the grate well with oil. Place the chicken on grill and cook for about 15 minutes a side or until internal temperature is 140.  Allow to rest for 10 minutes, slice and serve.

For Rice: In a medium skillet, melt butter and add shallots, garlic and soup  base.  Add red rice and coat, turn burner to high, add 1 cup of stock.  Bring to a boil, reduce heat to simmer and cover for 40 minutes until liquid is absorbed. Remove lid and add remaining tablespoon of butter and add rice, stirring to coat.  Add remaining 2 cups of stock and bring to a boil again and reduce to a simmer and cover for an additional 20 minutes or so until liquid is once again absorbed.