Tandoori Chicken With Jeera Rice Recipe

About this recipe

Tandoori Chicken with Jeera Rice is a quintessential Indian dinner that combines smoky, spiced grilled chicken with aromatic cumin-infused basmati rice. The chicken is marinated in a yogurt-based mixture enriched with bold spices like red chili powder, turmeric, and cumin, then cooked to perfection for a tender, charred finish. The jeera rice complements the chicken beautifully, with fluffy grains infused with whole spices like bay leaf, cardamom, and cloves. This dish provides a satisfying balance of protein and carbohydrates, making it ideal for refueling after a long day. Whether you're cooking for a special occasion or a cozy night in, this recipe is a crowd-pleaser that showcases the vibrant flavors of North Indian cuisine.

Ingredients

• 1 Kg Tomatoes 1kg
• 250 G Veenas Fresh Garlic
• 2 Medium Aubergine/Eggplant Medium (Pack Of 2)
• 1 Bunch Spring Onions 1 Bunch
• 420G Black Soy Fermented Bean Paste, 420G
• - Lee Kum Kee Premium Dark Soy Sauce
• 300 g Nutrich Chicken Thigh Boneless
• 100g Greek Yogurt
• 250 ml Keya Lemon Juice
• 100 g Catch Ginger Paste
• 100 g Catch Garlic Paste
• - Red Chilli Powder
• 20 g Turmeric Powder
• 50 g Everest Cumin Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 kg Basmati Rice
• 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
• 50 g Cloves
• 25 g Zoff Green Cardamom
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 200 ml Mustard Oil

Instructions

1. 1. Wash the chicken thighs thoroughly and pat them dry with a kitchen towel.
2. 2. In a mixing bowl, combine yogurt, lemon juice, ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, and salt to make a marinade.
3. 3. Rub the marinade evenly over the chicken thighs and let them marinate for at least 30 minutes.
4. 4. Preheat your oven or grill to 200°C and brush the chicken with mustard oil to enhance the flavor.
5. 5. Cook the chicken in the oven or grill for 25 minutes, turning halfway to ensure even cooking and a smoky char.
6. 6. Rinse the basmati rice in water until the water runs clear, then soak the rice for 20 minutes.
7. 7. Heat oil in a large pan and add cumin seeds, bay leaf, cloves, and green cardamom; sauté until aromatic.
8. 8. Drain the soaked rice and add it to the pan; stir gently to coat the rice with the spices.
9. 9. Add water and salt to the rice and bring it to a boil, then lower the heat to simmer and cover the pan.
10. 10. Cook the rice for 15 minutes or until all the water is absorbed and the rice is fluffy.
11. 11. Chop fresh coriander leaves and sprinkle them over the rice for a burst of freshness.
12. 12. Plate the tandoori chicken alongside the jeera rice and garnish with coriander leaves for presentation.