Tandoori Chicken And Spiced Rice Bowl Recipe

About this recipe

Succulent tandoori chicken served over aromatic spiced rice, topped with fresh coriander for a satisfying and flavorful dinner.

Ingredients

• 200G Tumisan Kari Ayam Paste For Chicken Curry, 200G
• - PLJ Lemon Juice Original Sharp 500ml
• NaN Koko Plain Yogurt Alternative
• - Jalpur Cumin Seeds
• 100 g Wijaya Coriander Seeds 100G
• 250G Tilda Wild Rice
• 1 Kg Laila Basmati Rice
• 100 G Natco Paprika Powder
• 100G Tata Sampann Garam Masala Tata Sampann Garam Masala, 45g
• 400 g Trs Turmeric Powder 400G
• - Ktc Vegetable Oil
• 400G Whole Chickpeas In Water
• - Tata Salt

Instructions

1. 1. Combine yogurt, lemon juice, garam masala, paprika, turmeric, and salt in a bowl to make the marinade.
2. 2. Coat chicken thighs in the marinade and refrigerate for at least 20 minutes.
3. 3. Rinse basmati rice under cold water until the water runs clear.
4. 4. Heat vegetable oil in a pan and toast cumin seeds, cardamom pods, and bay leaf for 30 seconds.
5. 5. Add rinsed rice to the pan and fry for 1 minute, stirring continuously.
6. 6. Pour water into the rice and bring it to a boil. Cover and simmer for 15 minutes until rice is cooked.
7. 7. Preheat oven to 200°C and place marinated chicken thighs on a baking tray.
8. 8. Roast chicken for 20-25 minutes until fully cooked and slightly charred at the edges.
9. 9. Fluff the cooked rice with a fork and transfer it to serving bowls.
10. 10. Place roasted tandoori chicken on top of the spiced rice in each bowl.
11. 11. Garnish with fresh coriander leaves and serve warm.