Chicken Shawarma Plate Recipe

Fusion cuisine · 550 calories

Chicken Shawarma Plate recipe

About this recipe

This Chicken Shawarma Plate is a delightful fusion of Middle Eastern flavors with an Indian twist, perfect for a hearty family dinner. Juicy, spice-marinated chicken is served with fragrant saffron rice, tangy yogurt sauce, and fresh salad for a well-rounded, satisfying meal.

Ingredients

  • - Chicken Breast
  • 200 g Dahi
  • 250 ml Lemon Juice Concentrate
  • 250 g Cucumber
  • 500 g Tomato - Hybrid
  • 500 g Onion
  • 1Bunch Pudina
  • 1 kg Basmati Rice
  • 200 ml Mustard Oil
  • - Garlic Paste
  • 300 g Ginger Paste
  • 100 g Jeera Powder
  • - Coriander Powder
  • 30 g Smoked Paprika Powder
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Salt
  • 20 g Cinnamon
  • 50 g Cloves
  • 0.25 g Saffron
  • 50 Grms Garam Masala Handmade Spices 50 Grms

Instructions

  1. 1. In a large mixing bowl, combine yogurt, lemon juice, garlic paste, ginger paste, ground cumin, coriander powder, paprika, turmeric, garam masala, chili powder, salt, and oil to create the marinade.
  2. 2. Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 15 minutes for the flavors to infuse.
  3. 3. While the chicken marinates, rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 10 minutes.
  4. 4. Heat 1 tablespoon of oil in a pot over medium heat. Add cinnamon stick and cloves, sauté for 1 minute until aromatic. Drain the rice and add it to the pot along with water, salt, and a pinch of saffron. Cover and cook for 12 minutes, then fluff with a fork.
  5. 5. Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken thighs for 5-6 minutes on each side until charred and fully cooked. Let rest for 5 minutes, then slice into strips.
  6. 6. Prepare the yogurt sauce by mixing yogurt, minced garlic, lemon juice, chopped mint, and a pinch of salt in a small bowl. Set aside.
  7. 7. Assemble the plate: Add a serving of saffron rice, arrange sliced chicken on the side, drizzle yogurt sauce, and finish with a fresh salad of cucumber, tomato, and onion. Serve with warm pita bread if desired.