Smoky Chicken Tikka With Minted Rice Recipe

Indian cuisine · 264 calories

Smoky Chicken Tikka with Minted Rice recipe

About this recipe

Smoky Chicken Tikka with Minted Rice is a delightful Indian dish that balances rich, smoky flavors with the refreshing taste of mint. Tender chicken thigh fillets are marinated in a blend of yogurt, spices, and lemon juice, then grilled to perfection for a slightly charred and deeply flavorful finish. The minted rice, infused with fresh herbs, complements the chicken beautifully, offering both freshness and texture. This recipe is perfect for busy professionals looking for a balanced, protein-rich dinner that can be prepared in under an hour. The cooking process is straightforward and rewarding, ensuring you enjoy a meal that’s not only delicious but also nutritionally fulfilling. Serve it as a satisfying dinner or impress guests with its vibrant flavors!

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • - DELI QUINOA/BASMATI RICE 1KG
  • 1 Bunch Mint Leaves (Pudina)
  • 100g Greek Yogurt
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 50 g Everest Cumin Powder
  • 100 g Catch Super Garam Masala
  • 250 ml Keya Lemon Juice
  • 110 g Unpeeled Garlic Cloves
  • loose Ginger
  • - Rock Salt
  • - KATDARE BLACK PEPPER POWDER 12GM
  • 750 g Priya Sunflower Oil
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 200 g Table Salt

Instructions

  1. 1. Wash and pat dry the chicken thigh fillets, then cut them into bite-sized pieces.
  2. 2. In a bowl, mix plant-based yogurt, turmeric, red chili powder, cumin, garam masala, lemon juice, minced garlic, grated ginger, rock salt, and black pepper to make the marinade.
  3. 3. Coat the chicken pieces thoroughly with the marinade and let them rest for at least 15 minutes.
  4. 4. While the chicken marinates, rinse the rice under cold water until the water runs clear, then soak it for 10 minutes.
  5. 5. Heat oil in a pan and grill the marinated chicken pieces over medium heat, turning occasionally, until they are cooked and slightly charred.
  6. 6. Bring 320 ml of water to a boil in another pot, then add the soaked rice with a pinch of salt.
  7. 7. Cook the rice uncovered for 8-10 minutes or until tender, then drain off excess water.
  8. 8. Finely chop the mint and coriander leaves, then mix them gently into the cooked rice while it is still warm.
  9. 9. Serve the smoky chicken tikka over the minted rice, garnished with extra mint leaves if desired.