Tandoori Chicken With Jeera Rice Recipe

Indian cuisine · 336 calories

About this recipe

Tandoori Chicken with Jeera Rice is a classic Indian dinner that combines tender, marinated chicken with aromatic cumin-flavored rice. This recipe is a culinary delight for spice lovers, offering bold flavors and balanced nutrition. The marination process infuses the chicken with rich spices, while grilling or baking ensures a smoky char. Jeera rice complements the chicken, providing a fragrant base that absorbs the spices beautifully. Packed with 35g of protein and enhanced with digestion-friendly cumin, this meal is perfect for family dinners or special occasions. Prepare in under an hour and enjoy a satisfying dish that celebrates the essence of Indian cuisine.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • 100 g Milky Mist Skyr High Protein Plain Yogurt
  • 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
  • 500 ml Oil (For Frying)
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 1 kg Basmati Rice
  • - Coriander Powder

Instructions

  1. 1. Prepare the marinade by mixing yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric, garam masala, and salt in a bowl.
  2. 2. Coat the chicken thighs thoroughly with the marinade and let it rest for at least 30 minutes.
  3. 3. Preheat your grill or oven to 200°C while the chicken marinates.
  4. 4. Place the marinated chicken on the grill or baking tray and cook for 20 minutes, flipping halfway through.
  5. 5. Rinse the basmati rice thoroughly under cold water until the water runs clear.
  6. 6. Heat oil in a pan and sauté cumin seeds until they crackle and release their aroma.
  7. 7. Add the rinsed rice to the pan and stir gently to coat it in the cumin-infused oil.
  8. 8. Pour the measured water into the pan, add a pinch of salt, and bring it to a boil.
  9. 9. Reduce the heat to low, cover the pan, and let the rice cook for 15 minutes until fluffy.
  10. 10. Remove the chicken from the grill or oven and check if it is cooked through with no pink in the center.
  11. 11. Garnish the jeera rice with freshly chopped coriander and fluff gently with a fork.
  12. 12. Serve the hot tandoori chicken alongside the fragrant jeera rice for a delicious meal.