Tandoori Spiced Chicken With Jeera Rice Recipe

Indian cuisine · 341 calories

About this recipe

Tandoori Spiced Chicken with Jeera Rice is a classic North Indian dish that brings together the smoky, spicy flavors of grilled chicken with the fragrant, earthy notes of cumin-infused basmati rice. Perfect for a hearty lunch, this recipe is both satisfying and nourishing, offering a balanced combination of protein, carbs, and healthy fats. Preparing the tandoori chicken involves marinating it in a blend of yogurt, spices, and lemon juice, ensuring it stays tender and flavorful when grilled or baked. The jeera rice complements the chicken beautifully with its aromatic profile, making every bite a harmonious experience. Whether you're cooking for a special occasion or just want to elevate your everyday lunch, this dish delivers bold flavors and a delightful texture. Serve it hot, garnished with fresh coriander, and enjoy the taste of authentic Indian cuisine.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • 100 g Milky Mist Skyr High Protein Plain Yogurt
  • 250 ml Keya Lemon Juice
  • 100 g Catch Garlic Paste
  • 100 g Catch Ginger Paste
  • - Red Chilli Powder
  • 20 g Turmeric Powder
  • 100 g Catch Super Garam Masala
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • - DELI QUINOA/BASMATI RICE 1KG
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 500 ml Oil (For Frying)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Clean the chicken thighs and pat them dry with a paper towel.
  2. 2. In a bowl, mix yogurt, lemon juice, garlic paste, ginger paste, red chili powder, turmeric powder, garam masala, and salt to create a marinade.
  3. 3. Coat the chicken thighs with the marinade and let them rest for at least 20 minutes.
  4. 4. Preheat the oven or grill to 200°C and place the marinated chicken on a tray or grill.
  5. 5. Cook the chicken for 25 minutes, turning halfway through, until golden and cooked through.
  6. 6. While the chicken is cooking, rinse the basmati rice thoroughly under running water.
  7. 7. Heat vegetable oil in a pan and add cumin seeds, letting them sizzle for 30 seconds.
  8. 8. Add the rinsed rice to the pan and stir gently to coat with the oil and cumin seeds.
  9. 9. Pour in water and bring it to a boil, then lower the heat and cover the pan to let the rice cook for 12 minutes.
  10. 10. Once the rice is cooked, fluff it with a fork and garnish with chopped coriander leaves.
  11. 11. Serve the tandoori chicken alongside the jeera rice for a satisfying meal.