Tandoori Spiced Chicken And Jeera Rice Bowl Recipe

About this recipe

Indulge in the bold flavors of India with our Tandoori Spiced Chicken and Jeera Rice Bowl. This dish is a delightful combination of smoky, charred chicken and aromatic cumin-scented rice, making it a perfect choice for a hearty dinner. The chicken is marinated in a rich blend of tandoori masala, yogurt, and spices, then grilled to perfection for a juicy, flavorful bite. The jeera rice complements the chicken beautifully, with the earthy aroma of cumin seeds and the subtle heat of green chili elevating the meal. Packed with 36g of protein, this dish is ideal for fueling your body while satisfying your taste buds. Whether you're looking for comfort food or a protein-rich dinner, this recipe delivers on all fronts. Easy enough for a weeknight meal and impressive enough for special occasions, this is a must-try for lovers of Indian cuisine.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 100 g Milky Mist Skyr High Protein Plain Yogurt
• 1 pack (100 g) Everest - Ginger Garlic Paste
• 250 ml Keya Lemon Juice
• Pcs Droetker Tandoori Masala
• - Red Chilli Powder
• 20 g Turmeric Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 500 ml Oil (For Frying)
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
• medium Chilli Green Long
• - Coriander Powder

Instructions

1. 1. Wash and pat dry the chicken thighs, then make small slits on the surface for better marination.
2. 2. In a bowl, mix yogurt, ginger garlic paste, lemon juice, tandoori masala, chili powder, turmeric, and salt to create the marinade.
3. 3. Coat the chicken thoroughly in the marinade, cover, and refrigerate for at least 20 minutes.
4. 4. Heat oil in a pan or grill, and cook the marinated chicken thighs for 6-8 minutes per side until charred and cooked through.
5. 5. Wash the rice thoroughly under running water until the water runs clear, then soak for 15 minutes.
6. 6. Heat oil in a pot, add cumin seeds, bay leaf, and slit green chili, and sauté until fragrant.
7. 7. Drain the soaked rice and add it to the pot, stirring gently to coat the grains in oil and spices.
8. 8. Add water and salt to the rice, bring to a boil, then reduce heat to low, cover, and cook for 12-15 minutes.
9. 9. Once the rice is cooked, fluff it gently with a fork and garnish with freshly chopped coriander.
10. 10. Serve the smoky tandoori chicken on a bed of fragrant jeera rice, garnished with coriander for extra freshness.