Tandoori Chicken Skewers With Jeera Rice Recipe

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

• NaN Fresh Halal Chicken Breast - Boneless Without Skin
• NaN Koko Plain Yogurt Alternative
• 250 Ml Trs Lemon Juice 250Ml
• - Ktc Minced Garlic Paste
• - Trs Ginger Paste
• - Badshah Thandai Mix Masala
• - Ktc Vegetable Oil
• 250G Tilda Wholegrain Basmati Rice 250g
• - Jalpur Cumin Seeds
• 1 Ltr Ktc Sunflower Oil
• 1 Bunch Coriander - Bunch
• 1 Kg Coarse Sea Salt, 1Kg

Instructions

1. 1. Cut the chicken breast into bite-sized cubes and set aside in a bowl.
2. 2. In a separate bowl, mix yogurt, lemon juice, garlic paste, ginger paste, tandoori spice mix, and vegetable oil to prepare the marinade.
3. 3. Coat the chicken pieces thoroughly in the marinade and let it rest for 20 minutes to absorb the flavors.
4. 4. While the chicken marinates, rinse the basmati rice thoroughly and soak it in water for 10 minutes.
5. 5. Heat Mate Organic Lemon Flavoured Olive Oil in a pan, add cumin seeds, and let them sizzle for a few seconds.
6. 6. Drain the soaked rice and add it to the pan with cumin seeds, stirring gently to combine.
7. 7. Add water to the rice (double the quantity of rice), season with coarse sea salt, and bring it 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.
10. 10. Grill the chicken skewers for 8-10 minutes, turning occasionally, until they are cooked through 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.