Tandoori Chicken And Jeera Rice Delight Recipe

Indian cuisine · 241 calories

Tandoori Chicken and Jeera Rice Delight recipe

About this recipe

Dive into the smoky, spicy goodness of tandoori chicken paired with fluffy, fragrant jeera rice in this classic Indian dinner recipe. The chicken thighs are marinated in a rich blend of curd, lemon juice, and traditional Indian spices, then grilled to perfection for a delicious charred exterior. The jeera rice complements the chicken with its aromatic cumin seeds and fluffy texture, making every bite a harmonious blend of flavors. With 26g of protein per serving, this dish is not just appetizing but also energizing for your body after a long day. Perfect for a cozy dinner or a special occasion, it’s easy to prepare and satisfying to eat. Get ready to savor every mouthful of this high-protein Indian delight!

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • 1 pack (500 g) Nandini Thick Curd Pouch
  • 250 ml Keya Lemon Juice
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • - Red Chilli Powder
  • 20 g Turmeric Powder
  • 100 g Catch Super Garam Masala
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 200 ml Mustard Oil
  • - DELI QUINOA/BASMATI RICE 1KG
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • medium Chilli Green Long
  • 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Clean and pat dry the chicken thighs, then set them aside in a mixing bowl.
  2. 2. In a separate bowl, mix curd, lemon juice, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt into a smooth marinade.
  3. 3. Coat the chicken thighs evenly with the marinade and let them rest for 20 minutes to absorb the flavors.
  4. 4. Heat a grill pan or skillet, add a drizzle of oil, and grill the marinated chicken on medium heat until cooked and slightly charred on both sides.
  5. 5. Meanwhile, rinse the basmati rice thoroughly and soak it in water for 15 minutes before cooking.
  6. 6. Heat oil in a pan, add cumin seeds, bay leaf, and slit green chilies, and sauté until aromatic.
  7. 7. Add the soaked rice to the pan and stir gently to coat the grains with the spices.
  8. 8. Pour water into the pan, bring it to a boil, then reduce the heat and cover with a lid to cook the rice until tender.
  9. 9. Once the rice is cooked, fluff it gently with a fork and garnish with chopped coriander leaves.
  10. 10. Serve the smoky tandoori chicken hot alongside the fragrant jeera rice for a complete meal.