Tandoori Chicken With Jeera Rice Recipe

Indian cuisine · 336 calories

About this recipe

Tandoori Chicken with Jeera Rice is a classic North Indian lunch recipe that combines bold flavors and excellent nutrition. Juicy chicken thighs are marinated in a blend of yogurt, ginger garlic paste, and aromatic spices, then cooked to perfection for a smoky, charred finish. The jeera rice complements the chicken beautifully, with its fragrant cumin aroma and fluffy texture. This dish is not only a feast for your taste buds but also a great source of protein, offering 32g per serving to support your energy and health. With straightforward instructions, it's perfect for intermediate home cooks looking to whip up a satisfying meal in under an hour. Whether you're craving comfort food or preparing a hearty lunch, this recipe is sure to impress.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • 100 g Milky Mist Greek Yogurt Cup
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • 250 ml Keya Lemon Juice
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 50 g Everest Cumin 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
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Wash and pat dry the chicken thighs, then score them lightly for better marinade absorption.
  2. 2. In a bowl, mix yogurt, ginger garlic paste, lemon juice, turmeric, red chili powder, cumin powder, garam masala, and salt to create the marinade.
  3. 3. Coat the chicken thighs thoroughly with the marinade, cover, and refrigerate for at least 30 minutes.
  4. 4. Preheat your oven to 200°C or prepare a grill for cooking the chicken.
  5. 5. Place the marinated chicken on a baking tray or grill and cook for 20-25 minutes, turning halfway for even cooking.
  6. 6. While the chicken is cooking, wash the rice thoroughly under running water and soak for 15 minutes.
  7. 7. Heat oil in a pan, add cumin seeds, and let them sizzle for a few seconds.
  8. 8. Add the soaked rice to the pan, stir gently, and pour in the water with a pinch of salt.
  9. 9. Cover the pan and let the rice cook on medium heat until all the water is absorbed and the grains are tender.
  10. 10. Fluff the cooked rice with a fork and garnish with freshly chopped coriander leaves.
  11. 11. Remove the chicken from the oven or grill once cooked and slightly charred at the edges.
  12. 12. Serve the tandoori chicken alongside the aromatic jeera rice for a delicious lunch.