Smoky Chicken Tikka With Mint Rice Recipe

Indian cuisine · 341 calories

About this recipe

Smoky Chicken Tikka with Mint Rice is a mouthwatering Indian dinner recipe that combines the rich, smoky flavors of marinated chicken tikka with the aromatic freshness of mint-infused basmati rice. This dish is perfect for a cozy dinner and packs 35g of protein per serving, making it both satisfying and nutritionally balanced. The chicken is marinated in a blend of yogurt, spices, and lemon juice, then grilled to perfection for a charred, smoky taste. The mint rice complements the chicken beautifully, offering a fragrant and refreshing contrast. With a cooking time of under an hour, this recipe is ideal for intermediate chefs looking to impress with authentic Indian flavors. Serve this dish hot and savor the harmony of textures and spices!

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • 100 g Amul Stirred Pineapple Fruit Flavoured Yogurt
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • - Red Chilli Powder
  • 20 g Turmeric Powder
  • 50 g Everest Cumin Powder
  • 100 g Catch Super Garam Masala
  • 250 ml Keya Lemon Juice
  • 1 Bunch Mint Leaves (Pudina)
  • 1 kg Basmati Rice
  • medium Chilli Green Long
  • 200 ml Mustard Oil
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Cut the chicken thighs into bite-sized pieces and set them aside.
  2. 2. In a bowl, mix yogurt, ginger garlic paste, red chili powder, turmeric, cumin, garam masala, lemon juice, and salt to make the marinade.
  3. 3. Add the chicken pieces to the marinade and coat them evenly. Let it rest for 20 minutes.
  4. 4. While the chicken marinates, wash and soak the basmati rice for 10 minutes.
  5. 5. Boil water in a pot, add salt, and cook the rice until tender. Drain and set aside.
  6. 6. Heat oil in a pan and sauté chopped green chilies and mint leaves until fragrant.
  7. 7. Mix the sautéed mint and chilies into the cooked rice, fluffing gently to combine.
  8. 8. Preheat a grill pan or oven. Arrange the marinated chicken pieces on skewers or directly on the pan.
  9. 9. Grill the chicken on medium heat, turning occasionally, until evenly cooked and charred on the edges.
  10. 10. Serve the smoky chicken tikka with the fragrant mint rice on a plate.