Tandoori Chicken Skewers With Jeera Rice Recipe

Indian cuisine · 336 calories

About this recipe

Tandoori Chicken Skewers with Jeera Rice is a celebration of Indian flavors that's perfect for a hearty lunch. Succulent chicken breast is marinated in a rich blend of tandoori spices, yogurt, and lemon juice, then grilled to perfection for a smoky charred finish. Pair it with Jeera Rice, cooked with fragrant cumin seeds and garnished with fresh coriander, to elevate the dish further. This meal is not only packed with protein for muscle repair but also boasts a well-rounded combination of carbs and healthy fats to keep you energized. Cooking this dish is a sensory experience, with the aroma of spices filling your kitchen and the vibrant colors adding visual appeal. Serve it hot and enjoy a restaurant-quality Indian meal in the comfort of your home.

Ingredients

  • 200 G Authentic Greek Yogurt
  • - Ktc Minced Garlic Paste
  • 1 Kg Laila Basmati Rice
  • 1 Ltr Ktc Sunflower Oil
  • 1 Bunch Coriander - Bunch
  • 100G Mdh Tandoori Masala 100g
  • - Jalpur Cumin Seeds
  • - Trs Ginger Paste
  • 1 Kg Coarse Sea Salt, 1Kg
  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • 250 Ml Trs Lemon Juice 250Ml

Instructions

  1. 1. Cut the chicken breast (300 g) into bite-sized cubes and set aside in a bowl.
  2. 2. In a separate bowl, mix 100 g Greek yogurt, 2 tbsp lemon juice, 1 tsp garlic paste, 1 tsp ginger paste, 1 tbsp tandoori masala, 1 tbsp sunflower oil and a pinch of salt to prepare the marinade.
  3. 3. Coat the chicken pieces thoroughly in the marinade, cover and chill in the fridge for 20 minutes to absorb the flavors.
  4. 4. While the chicken marinates, rinse 150 g basmati rice thoroughly and soak it in water for 10 minutes.
  5. 5. Heat 1 tsp sunflower oil in a pan, add 1 tsp cumin seeds, and let them sizzle for a few seconds.
  6. 6. Drain the soaked rice and add it to the pan with the cumin seeds, stirring gently to combine.
  7. 7. Add 300 ml water (double the quantity of rice), season with ½ tsp coarse sea salt, and bring to a boil.
  8. 8. Reduce the heat to low, cover with a lid, and let the rice simmer until cooked and fluffy, approximately 12 minutes.
  9. 9. Preheat the grill or oven to medium-high heat. Thread the marinated chicken pieces onto skewers (soak wooden skewers in water first).
  10. 10. Grill the chicken skewers for 8-10 minutes, turning occasionally, until they are cooked through with no pink inside and have a slight char.
  11. 11. Once the rice is cooked, fluff it with a fork and garnish it with freshly chopped coriander leaves.
  12. 12. Serve the tandoori chicken skewers hot alongside the fragrant jeera rice for a delightful meal.

How to make Tandoori Chicken Skewers With Jeera Rice

  1. Marinate the chicken. Cut the chicken breast into bite-sized cubes and coat them in a marinade of yogurt, lemon juice, garlic paste, ginger paste, tandoori spice mix and vegetable oil, then rest for 20 minutes.
  2. Soak the rice. While the chicken marinates, rinse the basmati rice thoroughly and soak it in water for 10 minutes, then drain it.
  3. Cook the jeera rice. Heat lemon-flavoured olive oil, sizzle the cumin seeds for a few seconds and stir in the rice. Add double the quantity of water and coarse sea salt, boil, then cover and simmer on low for approximately 12 minutes until fluffy.
  4. Grill the skewers. Preheat the grill or oven to medium-high, thread the chicken onto skewers and grill for 8-10 minutes, turning occasionally, until cooked through with a slight char.
  5. Garnish and serve. Fluff the cooked rice with a fork and garnish it with freshly chopped coriander leaves, then serve the skewers hot alongside the jeera rice.

Frequently asked questions

How long does Tandoori Chicken Skewers with Jeera Rice take to make?
About 60 minutes: 20 minutes of prep and 40 minutes of cooking.
Can I bake Tandoori Chicken Skewers with Jeera Rice in the oven?
Yes, cook the skewers on a rack over a tray in a hot oven, turning once, then finish under the grill for a few charred spots.
How do I stop the chicken sticking to the skewers?
Brush the skewers with a little oil before threading, and soak wooden ones in water first. Leave a small gap between pieces so they cook evenly.
Why soak the basmati rice for jeera rice?
A short soak lets the grains absorb water so they cook evenly and stay long and fluffy rather than breaking in the pot.
How can I make the tandoori skewers milder?
Use less of the spice mix and add an extra spoonful of yoghurt to the marinade. Serve with sliced cucumber and lemon on the side.