Tandoori Chicken And Jeera Rice Delight Recipe

About this recipe

Tandoori Chicken and Jeera Rice Delight is the perfect Indian dinner for those who love bold flavors and satisfying meals. This dish combines juicy, spiced chicken marinated in yogurt, garlic, ginger, and a blend of aromatic spices with fluffy, fragrant cumin-infused rice. The tandoori chicken is cooked to golden perfection, delivering smoky, tangy notes that pair beautifully with the subtly spiced jeera rice. Rich in protein and balanced with complex carbohydrates, this meal supports energy levels and muscle recovery, making it ideal for a gym-focused weeknight dinner or a family meal. Cooking this dish is a delightful experience, from the sizzling of the chicken to the comforting aroma of cumin wafting from the rice. Garnished with fresh coriander, it’s a crowd-pleaser sure to leave everyone satisfied. Serve it warm and enjoy an unforgettable taste of India.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• - DELI QUINOA/BASMATI RICE 1KG
• - Cumin Seeds 100g
• 100 g Milky Mist Skyr High Protein Plain Yogurt
• 100 g Catch Garlic Paste
• 100 g Catch Ginger Paste
• 100 g Red Chili Powder
• 20 g Turmeric Powder
• 100 g Catch Super Garam Masala
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 250 ml Keya Lemon Juice
• 500 ml Oil (For Frying)
• 25 g Whole Black Pepper
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash and pat dry the chicken thighs, then make small cuts to help the marinade penetrate.
2. 2. In a bowl, mix yogurt, garlic paste, ginger paste, chili powder, turmeric, garam masala, salt, and lemon juice to form a marinade.
3. 3. Coat the chicken evenly with the marinade and let it rest for at least 20 minutes or up to overnight in the refrigerator.
4. 4. Heat a skillet or grill pan with vegetable oil and cook the marinated chicken on medium heat, turning occasionally, until golden and fully cooked, about 10-12 minutes.
5. 5. Wash the rice thoroughly under running water until the water runs clear to remove excess starch.
6. 6. In a saucepan, heat a teaspoon of oil and toast the cumin seeds until aromatic, about 30 seconds.
7. 7. Add the washed rice to the pan and sauté for 1-2 minutes to coat each grain with the oil and cumin flavor.
8. 8. Pour in the measured water, add salt and black pepper, and bring the mixture to a boil on high heat.
9. 9. Reduce the heat to low, cover the pan, and simmer for 12-15 minutes until the rice is tender and all water is absorbed.
10. 10. Fluff the rice with a fork and garnish with freshly chopped coriander leaves for added freshness and aroma.
11. 11. Plate the tandoori chicken alongside the cumin rice and serve warm.