Smoky Tandoori Chicken With Saffron Rice Recipe

Indian cuisine · 330 calories

About this recipe

A quintessential North Indian dish, Smoky Tandoori Chicken with Saffron Rice is a delightful combination of bold and comforting flavors. The chicken thighs are marinated in a rich blend of yogurt, aromatic spices, and tangy lemon juice, then grilled to perfection, creating a smoky charred exterior while retaining juiciness inside. The saffron rice complements the meal wonderfully, offering a fragrant and colorful base cooked with cumin seeds and bay leaf for added depth. With 600 calories and a robust 38g of protein, this dish is perfect for a satisfying and nutritious dinner. The cooking process is engaging yet approachable, making it ideal for intermediate skill levels. Serve this beautiful plate for a cozy dinner at home or impress guests with its unique flavors and textures.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • 100 g Milky Mist Greek Yogurt Cup
  • 250 ml Keya Lemon Juice
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • - Red Chilli
  • 20 g Turmeric Powder
  • 100 g Catch Super Garam Masala
  • 500 ml Oil (For Frying)
  • 0.25 g Saffron
  • 1 kg Basmati Rice
  • 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 200 G Rock Salt Powder - Sprinkler 200 G

Instructions

  1. 1. Clean and pat dry the chicken thighs, trimming any excess fat.
  2. 2. In a bowl, mix yogurt, lemon juice, ginger-garlic paste, Kashmiri chili powder, turmeric, garam masala, and salt into a smooth marinade.
  3. 3. Coat the chicken thighs evenly with the marinade and let them rest for at least 30 minutes to absorb the flavors.
  4. 4. Preheat a grill pan or oven to medium-high heat and lightly grease with vegetable oil.
  5. 5. Grill the marinated chicken thighs for 6-8 minutes per side, ensuring a smoky char on the surface.
  6. 6. Wash the basmati rice thoroughly under cold water to remove excess starch and soak for 15 minutes.
  7. 7. Heat a small amount of oil in a pot, add cumin seeds and bay leaf, and sauté until aromatic.
  8. 8. Add the soaked rice and saffron strands soaked in warm water to the pot and mix gently.
  9. 9. Pour in water and rock salt, cover, and cook on low heat for 12-15 minutes until the rice is fluffy and fragrant.
  10. 10. Serve the smoky tandoori chicken hot alongside the saffron-infused rice for a flavorful dinner experience.