Grilled Tandoori Chicken With Quinoa Pilaf Recipe

About this recipe

A delicious and diabetic-friendly tandoori-inspired grilled chicken served with a nutritious quinoa pilaf, infused with Indian spices and vegetables for a wholesome dinner.

Ingredients

• 100 g Quinoa
• - Lemon Juice
• Pcs Chings Masala Chicken Chilli
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 200 g Green Peas
• 250g Coriander
• 1 kg Rice
• 500 g Chicken Thigh Boneless
• Pcs Farmhand Curd
• 150 Gms Cloves
• - Bay Leaf
• 500 ml Water
• 25 g Ginger Garlic Paste
• 20 g Turmeric Powder
• 50 g Cumin Powder
• 100 g Coriander Powder
• 100g Garam Masala
• 10G Salt
• 200 ml Mustard Oil

Instructions

1. Step 1: In a large bowl, mix yogurt, lemon juice, ginger garlic paste, turmeric, cumin powder, coriander powder, red chili powder, garam masala, salt, and mustard oil to make the tandoori marinade.
2. Step 2: Add the chicken thighs to the marinade, ensuring they are coated well. Cover and refrigerate for at least 30 minutes (or up to 4 hours for better flavor).
3. Step 3: Preheat a grill or stovetop grill pan to medium heat and grease it lightly. Grill the marinated chicken for 6–8 minutes per side until fully cooked and charred slightly. Set aside to rest.
4. Step 4: In a rice cooker, heat a small amount of oil and add the cinnamon stick, cloves, bay leaf, black peppercorns, and cardamom. Sauté for 1 minute until fragrant.
5. Step 5: Add the chopped onions and cook until golden brown. Stir in the tomatoes and cook until softened.
6. Step 6: Add the quinoa, green peas, spinach, and salt. Stir to combine well with the spices, then add 2 cups of hot water.
7. Step 7: Close the lid and let the rice cooker cook the quinoa pilaf. Once done, fluff with a fork.
8. Step 8: Serve the grilled tandoori chicken over the quinoa pilaf, garnished with chopped cilantro.