Smoky Tandoori Chicken With Jeera Rice Recipe

Indian cuisine · 336 calories

About this recipe

Indulge in a classic Indian dinner with Smoky Tandoori Chicken served alongside fragrant Jeera Rice. This dish is a delightful combination of tender, spiced chicken thighs and aromatic basmati rice cooked with whole spices like cumin, cardamom, and cloves. The chicken is marinated in a blend of yogurt, garlic, ginger, and traditional Indian spices, then grilled to perfection for a smoky and juicy flavor. The rice, lightly seasoned with whole spices, acts as the perfect complement to the bold flavors of the tandoori chicken. This dish is not only rich in protein but also deeply satisfying and comforting. Ideal for a cozy dinner, it caters to your taste buds and nutritional needs. Serve with a garnish of fresh coriander and a squeeze of lemon to brighten up the flavors. Whether you're a fan of Indian cuisine or just exploring, this meal is sure to become a favorite.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • 100g Greek Yogurt
  • 100 g Catch Ginger Paste
  • 100 g Catch Garlic Paste
  • - Red Chilli Powder
  • 20 g Turmeric Powder
  • 100 g Catch Super Garam Masala
  • 250 ml Keya Lemon Juice
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 200 ml Mustard Oil
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
  • 500 G Mongri Fali/Radish Pods(500 Gm)
  • 50 g Cloves
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Clean the chicken thighs and pat them dry with a kitchen towel.
  2. 2. In a bowl, mix yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt to create a marinade.
  3. 3. Coat the chicken thighs evenly with the marinade and let them rest for at least 20 minutes.
  4. 4. Preheat a grill pan or oven to 200°C and lightly grease with oil to prevent sticking.
  5. 5. Grill the marinated chicken thighs on medium heat for 8-10 minutes per side until golden and cooked through.
  6. 6. Wash the rice thoroughly and soak it in water for 15 minutes, then drain.
  7. 7. Heat oil in a pan and add cumin seeds, bay leaf, cardamom pods, and cloves; sauté until fragrant.
  8. 8. Add the soaked rice to the pan and stir gently to coat the grains with oil and spices.
  9. 9. Pour water into the pan, season with salt, and bring it to a boil.
  10. 10. Reduce the heat to low, cover the pan, and cook the rice for 12-15 minutes until tender and fluffy.
  11. 11. Remove the chicken thighs from the grill and garnish with fresh coriander leaves.
  12. 12. Fluff the cooked jeera rice with a fork and transfer to serving plates.
  13. 13. Serve the smoky tandoori chicken alongside the aromatic jeera rice for a wholesome dinner.
  14. 14. Enjoy the dish with a squeeze of fresh lemon for added zest.