Tandoori Spiced Grilled Chicken With Minted Coconut Rice Recipe

About this recipe

Tandoori Spiced Grilled Chicken with Minted Coconut Rice is an irresistible Indian dinner that packs bold flavors and balanced nutrition. The chicken is marinated in yogurt and tandoori masala, then grilled to juicy perfection, offering a smoky and spicy depth. It's served alongside aromatic coconut rice infused with fresh mint, creating a refreshing contrast to the robust spices. This dish is perfect for dinner and offers 35g of protein to fuel your body, while the coconut rice provides sustained energy. The cooking process is straightforward but rewarding, with the grilling and rice preparation both contributing to a fragrant, appetizing meal. Pair it with a zesty Coconut Mint Chutney for a complete dining experience that's sure to impress.

Ingredients

• 1 Piece Cucumber 1Pc
• - Natco Lotus Roots
• 500 G Fresh Vine Tomato 500g
• 450G Shazans Chicken Breast
• 450G Bertolli Olive Oil Light Spread
• - Natco Kala Namak Indian Black Salt
• 300 g Nutrich Chicken Thigh Boneless
• 100 g Milky Mist Skyr High Protein Plain Yogurt
• 100 g Mix Seeds
• 100 g Catch Garlic Paste
• 100 g Catch Ginger Paste
• 250 ml Keya Lemon Juice
• 1 kg Rice
• 250 ml Real Thai Unsweetened Coconut Milk
• 1 Bunch Mint Leaves (Pudina)
• 200 G Rock Salt Powder - Sprinkler 200 G
• 500 ml Oil (For Frying)
• - Coconut Mint Chutney Mix

Instructions

1. 1. In a large bowl, mix yogurt, tandoori masala, garlic paste, ginger paste, lemon juice, and salt to make the marinade.
2. 2. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for 30 minutes.
3. 3. While the chicken marinates, rinse the rice under cold water until the water runs clear.
4. 4. In a medium saucepan, combine rice, coconut milk, water, and rock salt. Bring to a boil over medium heat.
5. 5. Reduce the heat to low, cover, and simmer the rice for 15 minutes until fully cooked and fragrant.
6. 6. Thinly chop the fresh mint leaves and fold them into the cooked rice, mixing well.
7. 7. Preheat a grill pan or outdoor grill over medium-high heat and lightly brush with vegetable oil.
8. 8. Remove the chicken from the marinade and place it on the grill. Discard any leftover marinade.
9. 9. Grill the chicken for 6-8 minutes per side, or until it is fully cooked and slightly charred.
10. 10. Prepare the Coconut Mint Chutney Mix by following the package instructions and set aside.
11. 11. Serve the grilled chicken hot, alongside the minted coconut rice and chutney.