Lemon Herb Grilled Chicken With Jeera Rice Recipe

Indian cuisine · 341 calories

Lemon Herb Grilled Chicken with Jeera Rice recipe

About this recipe

Lemon Herb Grilled Chicken with Jeera Rice is a delightful Indian dinner that combines succulent chicken thighs with aromatic jeera rice. The chicken is marinated in a zesty blend of lemon juice, garlic, turmeric, and chili powder, then grilled to perfection for a smoky, charred taste. The fluffy basmati rice, seasoned with toasted cumin seeds, complements the bold flavors of the chicken beautifully. Packed with 32g of protein, this meal not only satisfies your hunger but also provides essential nutrients for your wellness. The cooking process is straightforward yet rewarding, making it ideal for weeknight dinners or casual gatherings. Serve with a side of fresh coriander garnish for a pop of color and freshness. This dish is a comforting and nutritious choice for anyone seeking authentic Indian flavors in a balanced meal.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • 250 ml Keya Lemon Juice
  • 100 g Catch Garlic Paste
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • - DELI QUINOA/BASMATI RICE 1KG
  • 200 ml Mustard Oil
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Rinse the chicken thighs and pat them dry with a paper towel.
  2. 2. In a bowl, mix lemon juice, garlic paste, turmeric, red chili powder, and salt to make a marinade.
  3. 3. Coat the chicken thighs evenly with the marinade and let them rest for 20 minutes.
  4. 4. Rinse the basmati rice thoroughly under running water and soak it for 15 minutes.
  5. 5. Heat oil in a pan and toast the cumin seeds until they crackle to release their aroma.
  6. 6. Add the soaked rice to the pan and stir gently for 1 minute to coat it in the oil and cumin flavors.
  7. 7. Pour water into the pan, add a pinch of salt, and cover it with a lid. Cook the rice on low heat for 15 minutes.
  8. 8. Preheat a grill pan or tawa and lightly grease it with oil.
  9. 9. Place the marinated chicken thighs on the grill and cook each side for 8-10 minutes until golden brown and fully cooked.
  10. 10. Chop fresh coriander leaves finely and sprinkle them over the grilled chicken for added freshness.
  11. 11. Fluff the cooked jeera rice using a fork and transfer it to a serving plate.
  12. 12. Serve the grilled chicken alongside the jeera rice, garnished with additional coriander if desired.