Tandoori Grilled Chicken Platter With Jeera Rice Recipe

About this recipe

A smoky tandoori grilled chicken paired with aromatic jeera rice, topped with refreshing mint chutney for a balanced and flavorful dinner.

Ingredients

• 125 ml Flavoured Yogurt Drink - Mango
• - Red Chilli
• 20 g Turmeric Powder
• 50 g Cumin Powder
• 100 g Salt
• 250 ml Lemon Juice Concentrate
• 1 kg Basmati Rice
• 100 g Jeera
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 100 g Coriander Leaves
• 250g Green Chilli
• 1pc Watermelon

Instructions

1. 1. Mix yogurt, ginger-garlic paste, red chili powder, turmeric, cumin powder, salt, and lemon juice to prepare a marinade.
2. 2. Coat the chicken leg quarters evenly with the marinade and let it rest for at least 1 hour or overnight.
3. 3. Preheat a grill or oven to 200°C and cook the marinated chicken for 25-30 minutes until smoky and well-done.
4. 4. Wash the basmati rice thoroughly and soak it in water for 20 minutes before cooking.
5. 5. Heat oil in a pan and add cumin seeds to sauté until aromatic.
6. 6. Add soaked rice and water to the pan, cover, and cook until the rice is fluffy and well-cooked.
7. 7. Blend mint leaves, coriander leaves, green chilies, and a pinch of salt with a little water to make mint chutney.
8. 8. Plate the grilled chicken alongside jeera rice and drizzle mint chutney on top.
9. 9. Garnish with fresh coriander leaves and serve hot.