Tandoori Spiced Chicken With Jeera Rice Recipe

About this recipe

Tandoori Spiced Chicken with Jeera Rice is a classic North Indian dish that pairs smoky, marinated chicken thighs with fluffy cumin-infused rice. The chicken is marinated in a mix of yogurt, ginger-garlic paste, tandoori masala, and a touch of lemon juice, giving it a tangy, spicy, and aromatic flavor profile. The jeera rice is prepared by sautéing long-grain rice with cumin seeds in ghee, creating a subtly fragrant and savory base that perfectly complements the bold flavors of the chicken. This dish is not only rich in taste but also in nutrition, offering a healthy dose of protein and carbs to energize your dinner. It's an ideal choice for a comforting meal after a long day, and the vibrant colors and aromas make it a showstopper for any occasion. Whether you're cooking for yourself or sharing with a loved one, this meal brings the authentic taste of Indian tandoor straight to your table.

Ingredients

• - Chicken Breakfast Sausages
• 400 g Curd
• 1 pack (200 g) Zoff Ginger-Garlic Paste
• Pcs Droetker Tandoori Masala
• - Red Chilli
• 20 g Turmeric Powder
• 250 ml Lemon Juice Concentrate
• 100 g Salt
• 200 ml Mustard Oil
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• - Cumin Seeds / Jeera Seeds-250 Gms
• 200 ml Ghee
• 250g Green Chilli
• 1 kg Water Chestnuts
• - Coriander Powder

Instructions

1. 1. In a bowl, mix hung curd, ginger-garlic paste, tandoori masala, red chili powder, turmeric powder, lemon juice, and salt to create a marinade.
2. 2. Add the chicken thighs to the marinade and coat them thoroughly. Let them marinate for at least 30 minutes.
3. 3. Preheat a grill pan or tawa, brush it with oil, and place the marinated chicken on it.
4. 4. Cook the chicken on medium heat for 6-8 minutes per side, ensuring it's fully cooked and lightly charred.
5. 5. Meanwhile, rinse the rice under running water until the water runs clear to remove excess starch.
6. 6. Heat ghee in a saucepan and add cumin seeds. Let them splutter for about 30 seconds.
7. 7. Add the rinsed rice and sauté for 2 minutes, ensuring the grains are well coated with ghee.
8. 8. Pour 400 ml of water into the saucepan, season with a pinch of salt, and bring the mixture to a boil.
9. 9. Lower the heat, cover the pan with a lid, and cook the rice for 12-15 minutes until tender and fluffy.
10. 10. Once done, fluff the rice with a fork and garnish with chopped green chilies and coriander leaves.
11. 11. Plate the jeera rice alongside the tandoori chicken and serve hot.