Smoky Tandoori Chicken And Coconut Rice Recipe

Indian cuisine · 361 calories

Smoky Tandoori Chicken and Coconut Rice recipe

About this recipe

Smoky Tandoori Chicken and Coconut Rice is an irresistible Indian-inspired lunch recipe perfect for busy weekdays or a quick meal prep. The juicy chicken thighs are marinated in a blend of smoked paprika, garam masala, ginger, and garlic for a bold, smoky flavor that pairs beautifully with creamy coconut-infused rice. The addition of steamed mixed vegetables creates a colorful and nutritious dish that’s as hearty as it is delicious. Packed with 25g of protein and balanced macros, this recipe supports your health goals while treating your taste buds to a celebration of flavors. Whether you're rushing after a workout or simply craving comfort food, this dish can be prepped and cooked in just 40 minutes, making it a great choice for a wholesome and satisfying lunch. Garnished with fresh coriander, it’s a feast that’s both vibrant and nourishing.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • - DELI QUINOA/BASMATI RICE 1KG
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 100 g Catch Garlic Paste
  • - Ginger Powder
  • 100 g Catch Super Garam Masala
  • 30 g Smoked Paprika Powder
  • 250 ml Keya Lemon Juice
  • - Rock Salt
  • 500 ml Oil (For Frying)
  • - Frozen Mixed Vegetables
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Wash and pat dry the chicken thighs, making sure they are free of excess moisture.
  2. 2. In a bowl, mix garlic paste, ginger powder, garam masala, smoked paprika, lemon juice, and rock salt to create a marinade.
  3. 3. Coat the chicken thighs with the marinade and let them rest for 15 minutes to absorb the flavors.
  4. 4. Cook the rice in a pot with coconut milk, water, and a pinch of rock salt until fluffy.
  5. 5. Heat vegetable oil in the air fryer at 180°C for 3 minutes before adding the marinated chicken.
  6. 6. Place the chicken thighs in the air fryer basket and cook at 180°C for 20 minutes, flipping halfway through.
  7. 7. While the chicken is cooking, steam the frozen mixed vegetables until tender and set aside.
  8. 8. Once the rice is cooked, fluff it with a fork and mix in the steamed vegetables for added texture.
  9. 9. Remove the cooked chicken thighs from the air fryer and let them rest for 2 minutes to retain their juices.
  10. 10. Plate the coconut rice and vegetables, then place the tandoori chicken thighs on top.
  11. 11. Garnish the dish with fresh coriander leaves for a burst of freshness.
  12. 12. Serve warm and enjoy the smoky and creamy combination of flavors.