Tandoori Chicken With Lemon-Herb Rice Recipe

About this recipe

Succulent chicken marinated in aromatic spices, grilled to perfection and served with fragrant lemon-herb rice for a satisfying dinner.

Ingredients

• 1 piece Banana
• - Toned Milk
• 200 g Dates
• 50 g Cinnamon Powder
• 200G Tumisan Kari Ayam Paste For Chicken Curry, 200G
• NaN Koko Plain Yogurt Alternative
• - Trs Ginger Paste
• 300 g Trs Ginger & Garlic Paste 300G
• 400 g Trs Turmeric Powder 400G
• - Mccormick Cumin Powder
• - Jalpur Coriander Powder Dhana Powder
• - Rajah Whole Red Chillies
• - PLJ Lemon Juice Original Sharp 500ml
• - Gallo Ready In 2Mins
• 100 g Wijaya Coriander Seeds 100G
• 25G Natco Mint
• 1 L Olive Oil – Organic

Instructions

1. 1. Mix yogurt, ginger paste, garlic paste, turmeric, cumin, coriander, red chili powder, lemon juice, and salt in a bowl.
2. 2. Coat the chicken thighs with the marinade, ensuring even coverage, and refrigerate for 20 minutes.
3. 3. Preheat the grill or oven to 200°C and line a tray with foil.
4. 4. Place the marinated chicken on the tray and grill for 20 minutes, flipping halfway through for even cooking.
5. 5. While the chicken grills, rinse basmati rice under cold water until the water runs clear.
6. 6. Boil 300 ml of water in a saucepan, add the rice, cover, and simmer for 10 minutes until tender.
7. 7. Finely chop fresh coriander and mint leaves, then mix them into the cooked rice with a drizzle of olive oil.
8. 8. Remove the chicken from the grill, ensuring it is cooked through, and let it rest for 5 minutes.
9. 9. Plate the chicken alongside the lemon-herb rice and garnish with extra coriander, if desired.