Tandoori Spiced Chicken With Jeera Rice And Charred Veggies Recipe

About this recipe

Tandoori-Spiced Chicken with Jeera Rice is a celebration of Indian flavors and textures. Marinated chicken thighs are grilled to perfection, delivering a smoky, charred flavor that pairs beautifully with the aromatic cumin-infused basmati rice. The dish is elevated by the addition of vibrant, charred carrots and radishes, which add a delightful crunch and subtle sweetness. With 39g of protein per serving, this meal is perfect for anyone seeking a nutritious and satisfying dinner option. The preparation is straightforward yet rewarding, making it an enjoyable cooking experience for intermediate-level chefs. Serve this dish on a cozy evening or share it with loved ones for a crowd-pleasing family meal.

Ingredients

• - Chicken Breast Fillets
• 1 Kg Laila Basmati Rice
• 640G Birds Eye Country Mixed Vegetables
• 200 G Authentic Greek Yogurt
• - Mama Sita'S Annatto Powder
• 250 Ml Trs Lemon Juice 250Ml
• 50G Black Garlic Cloves, 50G
• 65G Natoora Root Ginger
• 400G Greenfield Himalayan Salt Fine 400G
• 125G Grissini Traditional Extra Virgin Olive Oil Breadsticks, 125G
• - Jalpur Cumin Seeds
• 100G Heera Black Pepper Powder 100g
• 100 g Yorkshire English Carrots 100G
• 100G Radish Kimchi, 100G
• 1 Bunch Coriander - Bunch

Instructions

1. 1. Mix Greek yogurt with curry blend, lemon juice, minced garlic, grated ginger, and salt in a bowl to create the marinade.
2. 2. Coat the chicken thighs in the marinade and refrigerate for at least 15 minutes to infuse flavors.
3. 3. Rinse basmati rice thoroughly under cold water until the water runs clear.
4. 4. Heat a saucepan, add olive oil, and toast the cumin seeds until fragrant, then add the rinsed rice and sauté for 2 minutes.
5. 5. Add water to the rice (about 1.5 times the rice volume), bring to a boil, cover, and simmer for 12-15 minutes until cooked.
6. 6. Preheat a grill pan or skillet, drizzle olive oil, and grill the marinated chicken thighs over medium heat for 6-8 minutes on each side until charred and cooked through.
7. 7. Peel and slice the carrots and radish into long strips for roasting.
8. 8. In a separate pan, heat olive oil, add carrot and radish strips, sprinkle with salt and pepper, and stir-fry on high heat until slightly charred.
9. 9. Once the chicken is cooked, let it rest for 2 minutes before slicing into thick strips.
10. 10. Fluff up the jeera rice with a fork and arrange it on a serving plate.
11. 11. Place the sliced chicken beside the rice and top with the charred vegetables.
12. 12. Garnish with a squeeze of fresh lemon juice or chopped coriander for added freshness.