Tandoori Chicken With Cumin Rice Recipe

About this recipe

A flavorful tandoori-style chicken paired with aromatic cumin rice, offering a balanced and satisfying dinner experience.

Ingredients

• 200G Tumisan Kari Ayam Paste For Chicken Curry, 200G
• 200 G Authentic Greek Yogurt
• - Mccormick Cumin Powder
• - PLJ Lemon Juice Original Sharp 500ml
• - Jalpur Cumin Seeds
• 100 g Wijaya Coriander Seeds 100G
• 1 Kg Laila Basmati Rice
• - Trs Ginger Paste
• 400 g Trs Turmeric Powder 400G
• - Ktc Vegetable Oil
• 400G Whole Chickpeas In Water
• - Tata Salt

Instructions

1. 1. Mix yogurt, ginger paste, garlic paste, turmeric, red chili powder, cumin powder, lemon juice, and salt in a bowl.
2. 2. Coat the chicken thighs with the marinade and refrigerate for 20 minutes.
3. 3. Preheat the oven to 200°C and line a baking tray with foil.
4. 4. Place the marinated chicken on the tray and bake for 25 minutes, turning halfway through.
5. 5. Rinse the basmati rice until the water runs clear to remove excess starch.
6. 6. Heat vegetable oil in a pot and add cumin seeds, letting them sizzle for 30 seconds.
7. 7. Add the rinsed rice and water to the pot, season with salt, and bring to a boil.
8. 8. Reduce heat, cover, and simmer for 10-12 minutes until the rice is tender and cooked through.
9. 9. Remove the chicken from the oven and let it rest for 5 minutes.
10. 10. Fluff the cooked rice with a fork and garnish with fresh coriander leaves.
11. 11. Serve the tandoori chicken alongside the cumin rice for a complete meal.