Grilled Tandoori Chicken With Quinoa And Mint Chutney Recipe

Indian cuisine · 923 calories

About this recipe

This dish combines classic Delhi-style tandoori chicken with a modern, diabetic-friendly twist by serving it alongside quinoa and a refreshing mint chutney. Packed with protein, fiber, and flavor, it’s perfect for a nutritious lunch.

Ingredients

  • 100 g Quinoa
  • 200 ml Greek Yogurt Smoothie - Mulberry
  • - Lemon Juice
  • 20 g Turmeric Powder
  • - Red Chilli
  • 100g Garam Masala
  • 10G Salt
  • 200 ml Mustard Oil
  • - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
  • 250g Coriander
  • 250g Green Chilli
  • 50 g Cumin Powder
  • 200 g Black Salt
  • 500 ml Water

Instructions

  1. Step 1: In a large mixing bowl, combine the Greek yogurt, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, garam masala, cumin powder, and salt. Mix well to form a smooth marinade.
  2. Step 2: Add the chicken leg pieces to the marinade and coat them thoroughly. Cover the bowl with cling wrap and let it marinate in the refrigerator for at least 30 minutes or up to overnight for maximum flavor.
  3. Step 3: While the chicken is marinating, rinse the quinoa thoroughly under running water for 1-2 minutes to remove its natural bitterness. Cook the quinoa in a saucepan with 200 ml of water and a pinch of salt over medium heat. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the water is absorbed. Fluff with a fork and set aside.
  4. Step 4: Preheat an oven to 200°C (390°F) or heat a grill pan over medium heat. Lightly brush the grill or pan with mustard oil. Place the marinated chicken pieces on the grill and cook for 20-25 minutes, turning occasionally, until the chicken is charred and cooked through to an internal temperature of 75°C (165°F).
  5. Step 5: For the mint chutney, blend fresh mint leaves, coriander leaves, green chili, roasted cumin powder, black salt, and 2 tablespoons of water in a blender until smooth. Adjust seasoning to taste.
  6. Step 6: Serve the grilled tandoori chicken hot on a bed of cooked quinoa with a side of mint chutney. Garnish with additional mint leaves if desired.