Tandoori Spiced Grilled Chicken With Jeera Rice Recipe

Indian cuisine · 336 calories

About this recipe

Tandoori-Spiced Grilled Chicken with Jeera Rice is a delightful combination of smoky, tender chicken and fragrant cumin-infused rice. This North Indian dinner is perfect for those who enjoy bold flavors and a protein-packed meal. The chicken is marinated in a rich blend of yogurt, tandoori spices, ginger, garlic, and chili powder, then grilled to perfection for a slightly charred, juicy finish. Paired with long-grain rice cooked with aromatic cumin seeds and bay leaf, this dish is both comforting and nutritious. With 38g of protein, it is ideal for general wellness and muscle repair. Serve it warm with a garnish of fresh coriander for a hearty dinner that satisfies your cravings and nourishes your body.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • 100 g Milky Mist Honey & Fig Greek Yogurt
  • 250 ml Keya Lemon Juice
  • 100 g Mix Seeds
  • 100 g Catch Garlic Paste
  • 100 g Catch Ginger Paste
  • - Red Chilli 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
  • 100 g Coriander Leaves

Instructions

  1. 1. Clean the chicken thighs and pat them dry using a paper towel.
  2. 2. In a bowl, mix yogurt, lemon juice, tandoori spice mix, garlic paste, ginger paste, chili powder, and salt.
  3. 3. Rub the marinade evenly onto the chicken thighs and let them sit for 30 minutes.
  4. 4. Preheat a grill pan or tandoor and brush it lightly with vegetable oil.
  5. 5. Place the marinated chicken on the grill and cook each side for 6-8 minutes until fully cooked and slightly charred.
  6. 6. Wash the long-grain rice thoroughly and soak it in water for 10 minutes.
  7. 7. Heat a saucepan with vegetable oil, add cumin seeds and bay leaf, and sauté until aromatic.
  8. 8. Add the soaked rice and water to the saucepan, stir gently, and bring it to a boil.
  9. 9. Lower the heat, cover the saucepan, and simmer the rice for 10-12 minutes until tender.
  10. 10. Once cooked, fluff the rice with a fork and garnish with chopped coriander.
  11. 11. Plate the grilled chicken alongside the jeera rice and serve warm.