Tandoori Chicken With Jeera Rice Recipe

Indian cuisine · 331 calories

About this recipe

Tandoori Chicken with Jeera Rice is a quintessential North Indian dinner that combines smoky, spicy marinated chicken grilled to perfection with fluffy, fragrant cumin rice. The chicken is coated in a blend of yogurt, lemon juice, and robust Indian spices, ensuring each bite is packed with flavor and tenderness. The paired jeera rice is lightly spiced and aromatic, cooked with whole spices like cumin seeds, bay leaf, and cloves, making it the perfect companion to the bold tandoori chicken. This dish is not only a feast for the senses but also a nutritious choice, offering 34 grams of protein to fuel your day and fiber for better digestion. Whether you're hosting a dinner party or treating yourself, this meal is sure to be a crowd-pleaser and is ready in under an hour. Serve it fresh from the grill and pot for the best experience!

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 Powder
  • 20 g Turmeric Powder
  • 100 g Catch Super Garam Masala
  • 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
  • 50 g Cloves
  • - Coriander Powder

Instructions

  1. 1. Mix yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, and mustard oil to prepare the marinade.
  2. 2. Coat the chicken thighs evenly with the marinade and let them rest for 30 minutes.
  3. 3. Preheat the oven to 200°C and arrange the marinated chicken on a grilling tray.
  4. 4. Grill the chicken for 25 minutes, turning halfway through for even cooking.
  5. 5. Rinse the rice under running water until clear to remove excess starch.
  6. 6. Heat a pot with a teaspoon of oil, and add cumin seeds, bay leaf, and cloves; sauté until aromatic.
  7. 7. Add the washed rice to the pot and stir gently to coat the grains with the spices.
  8. 8. Pour water into the pot and bring it to a boil; reduce heat and cover to simmer for 12 minutes.
  9. 9. Fluff the cooked rice with a fork and garnish with chopped fresh coriander leaves.
  10. 10. Plate the grilled tandoori chicken alongside the aromatic jeera rice and serve warm.