Smoky Tandoori Chicken With Quinoa Pilaf Recipe

Indian cuisine · 649 calories

Smoky Tandoori Chicken with Quinoa Pilaf recipe

About this recipe

Tender tandoori-spiced chicken paired with a fragrant quinoa pilaf, offering a perfect balance of smoky flavors and wholesome nutrients.

Ingredients

  • 50 g Honey
  • - Matcha Powder
  • 100g Satyam Chia Seeds: 100 Gms
  • - AMUL TAZA TONED MILK 1L
  • Pcs Essence Vanilla
  • - Natural Greek Yogurt-400 Gms
  • - Chicken Breakfast Sausages
  • 100 g Quinoa
  • 250 ml Lemon Juice Concentrate
  • - Garlic Paste
  • 300 g Ginger Paste
  • 30 g Smoked Paprika Powder
  • 20 g Turmeric Powder
  • 50 g Cumin Powder
  • - Red Chilli
  • 100 g Salt
  • 50 g Black Pepper Powder
  • - Coconut Oil
  • - Bay Leaf
  • 75 G Cinnamon Stick/ Dal Chini 75 Grams
  • 100 g Green Elaichi
  • 50 g Cloves
  • 500 g Onion
  • - Tomato Ketchup
  • - Coriander Powder
  • 1pc Watermelon

Instructions

  1. 1. Clean and pat dry the chicken thighs, then make small slits using a knife for better marination.
  2. 2. In a bowl, mix garlic paste, ginger paste, smoked paprika, turmeric, cumin, coriander, red chili powder, 1 tsp salt, 1 tbsp lemon juice, and 1 tbsp coconut oil.
  3. 3. Rub the marinade onto the chicken, ensuring it gets into the slits, and let it sit for at least 20 minutes.
  4. 4. Wash the quinoa thoroughly under running water to remove bitterness, then drain well.
  5. 5. Heat 1 tbsp coconut oil in a skillet and sear the marinated chicken on medium heat for 3-4 minutes on each side. Set aside.
  6. 6. In the same skillet, add bay leaf, cinnamon stick, cardamom pods, and cloves, and sauté until aromatic.
  7. 7. Add the chopped onion and sauté until golden brown, then mix in the chopped tomato and cook until soft.
  8. 8. Stir in the quinoa, 1/2 tsp salt, and water, and bring to a boil. Lower the heat, cover, and simmer for 15 minutes.
  9. 9. While the quinoa cooks, preheat a grill or oven to 200°C and cook the seared chicken for 10-12 minutes or until fully cooked.
  10. 10. Fluff the quinoa with a fork and discard the whole spices. Plate it and top with the grilled chicken.
  11. 11. Garnish with fresh cilantro and drizzle the remaining lemon juice over the dish before serving.