Tandoori Chicken With Jeera Rice Recipe

Indian cuisine · 341 calories

Tandoori Chicken with Jeera Rice recipe

About this recipe

This Tandoori Chicken with Jeera Rice recipe brings authentic Indian flavors to your dinner table. Tender, marinated chicken thighs are baked to perfection with a rich yogurt and spice blend, creating a smoky and aromatic dish that's both satisfying and healthy. Paired with cumin-infused basmati rice and a crisp side salad of fresh carrots and cucumber, this meal is a balanced combination of protein, carbs, and fiber. The chicken's bold flavors complement the delicate aroma of jeera rice, making every bite a delightful experience. Perfect for a cozy dinner or entertaining guests, this recipe is easy to follow and brings the vibrant taste of India to your kitchen. The protein-rich chicken supports your wellness goals, while the fresh vegetables add crunch and nutrients.

Ingredients

  • - Tartuflanghe Usa L'Oro In Cucina White Alba Truffle Evoo
  • 1 Pc Cauliflower 1 Pc 500g To 700g
  • 165 Ml Tropical Sun Coconut Milk Mini
  • - Natco Kala Namak Indian Black Salt
  • - Schwartz Garlic Powder 480g
  • 4X150G Boneless Chicken Thighs 4X150G (Skin On)
  • 200 G Authentic Greek Yogurt
  • 100 G Jumbo Garlic 100g
  • 65G Natoora Root Ginger
  • 250 Ml Trs Lemon Juice 250Ml
  • 240G Spice Kitchen Curry Blend Trio, 240G
  • 400G Greenfield Himalayan Salt Fine 400G
  • - Ktc Vegetable Oil
  • 250G Tilda Wholegrain Basmati Rice 250g
  • - Jalpur Cumin Seeds
  • 4 Pack Fresh Carrots - Pack Of 4
  • 1 Piece Cucumber 1Pc

Instructions

  1. 1. In a bowl, mix Greek yogurt, garlic paste, ginger paste, lemon juice, curry blend, and salt to create the marinade.
  2. 2. Add chicken thighs to the marinade and coat evenly. Cover and refrigerate for 30 minutes.
  3. 3. Preheat the oven to 200°C. Arrange marinated chicken on a baking tray and brush with vegetable oil.
  4. 4. Bake the chicken for 25 minutes, flipping halfway through, until cooked through and slightly charred.
  5. 5. Rinse basmati rice under cold water until water runs clear and soak for 10 minutes.
  6. 6. Heat 1 tablespoon of vegetable oil in a pan, add cumin seeds, and toast until aromatic.
  7. 7. Add drained rice and 320ml water to the pan. Season with salt, cover, and cook on low heat for 15 minutes.
  8. 8. Peel and slice carrots into thin sticks; slice cucumber into rounds for a fresh side salad.
  9. 9. Serve tandoori chicken hot with jeera rice and the fresh salad on the side.