Masala Grilled Chicken With Zeera Rice And Mint Raita Recipe

About this recipe

A flavorful and balanced North Indian dinner featuring tender grilled chicken marinated in aromatic spices, served alongside fragrant zeera (cumin) rice and refreshing mint raita.

Ingredients

• Pcs Epi Yogurt Mango
• 25 g Kasuri Methi
• - Lemon Juice
• Pcs Chings Masala Chicken Chilli
• 100g Garam Masala
• 1 kg Basmati Rice
• 500g Cucumber
• - Bay Leaf
• 150 Gms Cloves
• 20 g Turmeric Powder
• 50 g Cumin Powder
• 10G Salt
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 200 g Black Salt
• 1 l Soyabean Oil

Instructions

1. Step 1: In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, cumin powder, crushed kasuri methi, lemon juice, and salt to make the marinade. Coat the chicken thighs well and let them marinate for at least 30 minutes.
2. Step 2: Heat a grill pan on medium heat and brush it with vegetable oil. Grill the marinated chicken thighs for 5-7 minutes on each side or until cooked through and slightly charred. Remove and keep warm.
3. Step 3: For the rice, heat 1 tablespoon oil in a skillet. Add cumin seeds, bay leaf, cloves, and cardamom pods. Sauté until aromatic. Add soaked rice and 400 ml water. Season with salt, cover, and cook on low heat for 10-12 minutes until rice is cooked and fluffy.
4. Step 4: To prepare mint raita, mix whisked yogurt, chopped mint leaves, grated cucumber, black salt, and a pinch of cumin powder. Chill until ready to serve.
5. Step 5: Plate the grilled chicken alongside zeera rice, and serve with mint raita on the side.