Tandoori Chicken With Jeera Rice Recipe

Name: Tandoori Chicken with Jeera Rice
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Indian
Ingredients: 300 g Nutrich Chicken Thigh Boneless; 100 g Milky Mist Greek Yogurt Cup; 100 g Catch Garlic Paste; 100 g Catch Ginger Paste; - Red Chilli Powder; 20 g Turmeric Powder; 50 g Everest Cumin Powder; - Coriander Powder; 250 ml Keya Lemon Juice; 200 ml Mustard Oil; 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised; 1 kg Basmati Rice; 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta; 500 G Mongri Fali/Radish Pods(500 Gm); 50 g Cloves

Indian cuisine · 329 calories

About this recipe

Tandoori Chicken with Jeera Rice is a quintessential Indian dinner that brings together smoky, spicy flavors and fragrant, perfectly cooked rice. The chicken thighs are marinated in a blend of yogurt, garlic, ginger, and traditional spices, then grilled to perfection for a juicy, tender texture. Paired with jeera rice, cooked with whole spices like cumin, bay leaf, and cardamom, this dish is a true comfort food that satisfies your cravings and nutritional needs. With 32g of protein and wholesome carbohydrates, it's both nourishing and indulgent. Serve it for a cozy family dinner or impress guests with this classic Indian combination that never fails to delight.

Ingredients

300 g Nutrich Chicken Thigh Boneless
100 g Milky Mist Greek Yogurt Cup
100 g Catch Garlic Paste
100 g Catch Ginger Paste
- Red Chilli Powder
20 g Turmeric Powder
50 g Everest Cumin Powder
- Coriander Powder
250 ml Keya Lemon Juice
200 ml Mustard Oil
1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
1 kg Basmati Rice
1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
500 G Mongri Fali/Radish Pods(500 Gm)
50 g Cloves

Instructions

1. Clean and pat dry the chicken thighs before placing them in a mixing bowl.
2. Prepare the marinade by combining yogurt, garlic paste, ginger paste, red chili powder, turmeric, cumin, coriander, lemon juice, and salt in a bowl.
3. Coat the chicken thighs evenly with the marinade and let them rest for 20-30 minutes for flavors to develop.
4. Preheat a grill or oven to 200°C and lightly grease the surface with oil.
5. Grill or bake the marinated chicken thighs for 20 minutes, flipping halfway to ensure even cooking.
6. Rinse the basmati rice thoroughly under cold water until the water runs clear.
7. In a pan, heat oil and add cumin seeds, bay leaf, cardamom, and cloves, sautéing until aromatic.
8. Add the rinsed rice and stir gently to coat it with the spices before pouring in water and adding a pinch of salt.
9. Bring the rice to a boil, reduce the heat to low, cover, and let it cook for 12-15 minutes or until the rice is tender.
10. Fluff the cooked rice with a fork and serve alongside the tandoori chicken.
11. Garnish the chicken with fresh coriander leaves or lemon wedges, if desired.