Zesty Lemon Garlic Chicken With Jeera Rice Recipe

Indian cuisine · 359 calories

Zesty Lemon Garlic Chicken with Jeera Rice recipe

About this recipe

Zesty Lemon Garlic Chicken with Jeera Rice is the perfect lunch combining bold flavors and balanced nutrition. The marination of tender chicken thighs in lemon juice, garlic, and spices adds a tangy, savory kick that pairs beautifully with the fragrant jeera rice. This dish is not just a treat for your palate but also a high-protein meal, delivering 48 grams of protein and 652 calories per serving – a great choice for active individuals or anyone looking for a hearty, flavorful meal. The cooking process is straightforward, requiring minimal preparation time while ensuring maximum flavor. Serve it with a fresh coriander garnish, and enjoy the comforting aroma and taste of this Indian-inspired recipe. Whether you're looking for a quick weekday lunch or a crowd-pleaser for guests, this dish ticks all the boxes for flavor, nutrition, and simplicity.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • 100 g Garlic - Single Clove
  • - DELI QUINOA/BASMATI RICE 1KG
  • 100 g Lemon
  • - Cumin Seed
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 200 ml Mustard Oil
  • 200 ml Ghee
  • medium Chilli Green Long
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Wash and pat dry the chicken thighs, then marinate them with lemon juice, minced garlic, turmeric, red chili powder, and salt for 15 minutes.
  2. 2. Heat oil in a pan over medium heat and place the marinated chicken pieces in. Cook each side for 6-8 minutes until golden brown and cooked through.
  3. 3. While the chicken cooks, rinse basmati rice thoroughly and soak it for 15 minutes, then drain.
  4. 4. Heat ghee in another pan, add cumin seeds and let them splutter. Add green chilies and sauté for 1 minute.
  5. 5. Add the soaked rice to the pan, stir gently, and toast the rice for 2 minutes to enhance its aroma.
  6. 6. Pour in 300 ml of water and add salt. Bring it to a boil, then reduce the heat, cover, and let simmer for 12-15 minutes until the rice is cooked.
  7. 7. Once the chicken is cooked, remove it from the pan and let it rest for 2 minutes before slicing into thick pieces.
  8. 8. Fluff the cooked rice with a fork and transfer it to a serving plate.
  9. 9. Arrange the sliced chicken pieces on top of the rice and garnish with freshly chopped coriander leaves.
  10. 10. Serve hot and enjoy this zesty, protein-packed meal for lunch.