Zesty Lemon Herb Chicken With Jeera Rice Recipe

Indian cuisine · 336 calories

About this recipe

Zesty Lemon Herb Chicken with Jeera Rice is a delightful Indian lunch that combines juicy grilled chicken thighs marinated in zesty lemon juice, garlic, and traditional Indian spices, with aromatic cumin-flavored rice. The tender chicken is cooked to perfection, forming a flavorful crust while remaining juicy inside. The cumin rice complements the chicken beautifully, creating a balanced meal that's both satisfying and nutritious. With 31 grams of protein, this dish is perfect for muscle recovery or simply keeping you energized for the day ahead. The cooking process is straightforward yet rewarding, making it a great choice for an intermediate-level home chef. Serve this vibrant and wholesome meal for a lunch that feels indulgent yet supports your wellness goals.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • 250 ml Keya Lemon Juice
  • 100 g Catch Garlic Paste
  • 25G Kp Mut Suk Mas
  • 20 g Turmeric 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)
  • - Coriander Powder

Instructions

  1. 1. In a mixing bowl, combine chicken thighs with lemon juice, garlic paste, garam masala, turmeric powder, and salt. Mix well and let it marinate for 15 minutes.
  2. 2. Heat vegetable oil in a grill pan over medium heat. Place the marinated chicken pieces onto the pan and cook for 5-6 minutes per side until golden and cooked through.
  3. 3. While the chicken is cooking, rinse the rice thoroughly under running water to remove excess starch.
  4. 4. Heat 10 ml of oil in a pot over medium heat. Add cumin seeds and allow them to sizzle for 30 seconds.
  5. 5. Add the rinsed rice to the pot and stir gently to coat the grains with oil and cumin seeds.
  6. 6. Pour 300 ml of water into the pot and add a pinch of salt. Bring to a boil, then reduce heat to low and cover the pot with a lid.
  7. 7. Cook the rice for 12-15 minutes until the water is absorbed and the rice is tender. Fluff the rice gently with a fork once done.
  8. 8. Garnish the grilled chicken with chopped coriander and serve it hot alongside the fragrant cumin rice.