Tandoori Spiced Grilled Chicken With Lemon Rice Recipe

Name: Tandoori Spiced Grilled Chicken with Lemon Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Indian
Ingredients: 300 g Nutrich Chicken Thigh Boneless; 100 g Milky Mist Greek Yogurt Cup; Pcs Everest Tandoori Chicken Masal 50gm; 100 g Catch Garlic Paste; 100 g Catch Ginger Paste; 250 ml Keya Lemon Juice; 500 ml Oil (For Frying); 1 kg Rice; 100 g Coriander Leaves; 100 g Popular Essentials Jeera (Cumin Seeds); 20 g Turmeric Powder; 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Indian cuisine · 341 calories

About this recipe

Tandoori Spiced Grilled Chicken with Lemon Rice is a delectable Indian dish that combines smoky, charred chicken thighs with fragrant lemon-infused rice. The chicken is marinated in aromatic tandoori spices, yogurt, and fresh ginger and garlic for maximum flavor. Grilled to perfection, it pairs beautifully with fluffy long-grain rice seasoned with cumin, turmeric, and fresh coriander for a zesty finish. This dish is not only satisfying but also nutrient-rich, providing 33g of protein to fuel your evening and 55g of carbohydrates for lasting energy. Ideal for a cozy dinner or a special occasion, this meal is a celebration of bold flavors and wholesome ingredients. Perfect for those seeking a medium-spiced, high-protein Indian dinner.

Ingredients

300 g Nutrich Chicken Thigh Boneless
100 g Milky Mist Greek Yogurt Cup
Pcs Everest Tandoori Chicken Masal 50gm
100 g Catch Garlic Paste
100 g Catch Ginger Paste
250 ml Keya Lemon Juice
500 ml Oil (For Frying)
1 kg Rice
100 g Coriander Leaves
100 g Popular Essentials Jeera (Cumin Seeds)
20 g Turmeric Powder
1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. Mix yogurt, tandoori masala, garlic paste, ginger paste, lemon juice, and 1 tsp salt in a bowl to prepare the marinade.
2. Coat the chicken thighs evenly with the marinade and refrigerate for 20 minutes.
3. Preheat a grill pan on medium heat and brush it with vegetable oil.
4. Grill the marinated chicken thighs for 8-10 minutes on each side until fully cooked and charred slightly.
5. Rinse the rice thoroughly under cold water to remove excess starch.
6. Heat 1 tbsp vegetable oil in a saucepan and add cumin seeds, letting them splutter.
7. Stir in turmeric powder and 1 tsp salt, then add the rinsed rice and mix well.
8. Pour in water and bring the rice to a boil, then lower the heat and cover. Cook until the rice is tender, about 12 minutes.
9. Fluff the cooked rice with a fork and mix in freshly chopped coriander and a squeeze of lemon juice.
10. Plate the lemon rice and place the grilled chicken thighs on top for serving.