Tandoori Chicken With Vegetable Pilaf Recipe

About this recipe

Tandoori Chicken with Vegetable Pilaf is a delightful Indian dinner that combines succulent, spice-marinated chicken with a fragrant pilaf loaded with vegetables. Perfectly balanced in flavor and nutrition, this dish is easy to prepare and ideal for any occasion. The tandoori marinade infuses the chicken with a smoky, tangy flavor, while the pilaf complements it with aromatic basmati rice and colorful veggies. Rich in protein and fiber, this satisfying meal supports your wellness goals without compromising on taste. Serve it fresh out of the oven with a side of cucumber slices for added crunch. Whether you're cooking for yourself or a loved one, this recipe promises to be a crowd-pleaser.

Ingredients

• 1 Kg Jersey Royal Potatoes
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Greenfields Ground Coriander
• 100G East End Cumin Whole Seeds
• 450G Onken Natural Set Yogurt
• NaN Tilda Long Grain Rice
• 100 G Saras Turmeric Haldi Powder
• 1 L Crisp N Dry Oil
• 400 G Trs Coriander Powder
• 750 G Top-Op Table Salt Drums
• 190G Natco Garlic & Ginger Paste, 190G
• 100G Natco Kashmiri Chilli Powder, 100G
• 100G East End Garam Masala Powder
• - Chicken Breast Fillets
• 200 G Authentic Greek Yogurt
• 250 Ml Trs Lemon Juice 250Ml
• 240G Spice Kitchen Curry Blend Trio, 240G
• 100 G Rajah Garam Masala
• - Ginger - 100g
• 1 Kg Top-Op Garlic And Ginger Paste 1 Kg
• 250G Tilda Wholegrain Basmati Rice 250g
• 4 Pack Fresh Carrots - Pack Of 4
• 1 Piece Cucumber 1Pc
• - Fresh Asian Coriander Bunch
• 100G Rajah Black Pepper Ground 100G
• 100 G Trs Ground Cumin Jeera Powder
• - Biona Capers In Olive Oil
• 400G Greenfield Himalayan Salt Fine 400G

Instructions

1. 1. In a bowl, mix Greek yogurt, lemon juice, curry blend, garam masala, turmeric and ginger, garlic and ginger paste, and salt to create the tandoori marinade.
2. 2. Coat the chicken thighs thoroughly with the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. 3. Wash and soak the basmati rice in water for 20 minutes, then drain it completely.
4. 4. Heat olive oil in a pan and sauté cumin powder, diced carrots, and black pepper for 2 minutes until fragrant.
5. 5. Add the soaked rice and 300ml of water to the pan, bring to a boil, then cover and simmer for 15 minutes until rice is cooked.
6. 6. Preheat the oven to 200°C (fan-assisted) or 220°C (regular), and line a baking tray with foil.
7. 7. Place the marinated chicken thighs on the tray and bake for 25 minutes, turning halfway through for even cooking.
8. 8. While the chicken is baking, slice the cucumber into thin rounds and chop the coriander finely.
9. 9. Once the rice is cooked, fluff it with a fork and garnish with chopped coriander for added freshness.
10. 10. Remove the chicken from the oven and let it rest for 5 minutes before serving to retain its juices.
11. 11. Serve the tandoori chicken alongside the vegetable pilaf, adding cucumber slices on the side for a refreshing crunch.