Tandoori Chicken With Lemon Rice Recipe

Indian cuisine · 336 calories

About this recipe

Tandoori Chicken with Lemon Rice is a delightful Indian-inspired dish that combines the smoky, spiced goodness of tandoori chicken with the tangy freshness of lemon-infused basmati rice. Perfectly balanced in protein and carbs, this meal is both satisfying and nourishing. The chicken is marinated in a blend of yogurt, spices, and lemon juice, ensuring juicy, flavorful bites with a hint of char. The rice complements with its zesty notes, offering a bright contrast to the rich chicken. A refreshing mooli radish salad on the side enhances the textures and adds a crisp element. This dish is ideal for lunch, whether you're craving something hearty after a workout or simply looking to enjoy a vibrant, homemade Indian meal. Cooking it is a rewarding experience, with aromatic spices filling your kitchen and the satisfaction of creating a restaurant-quality dish at home.

Ingredients

  • 4X150G Boneless Chicken Thighs 4X150G (Skin On)
  • 200 G Authentic Greek Yogurt
  • 250 Ml Trs Lemon Juice 250Ml
  • - Ktc Minced Garlic Paste
  • - Trs Ginger Paste
  • 240G Spice Kitchen Curry Blend Trio, 240G
  • 100G Rajah Spices Ground Paprika Powder
  • NaN Trs Haldi Powder Turmeric
  • - Fresh Asian Mooli Radish Daikon Exotic Vegetable
  • 250G Tilda Wholegrain Basmati Rice 250g
  • 1 Bunch Coriander - Bunch
  • - Biona Capers In Olive Oil
  • - Maldon Flakes Sea Salt
  • 100G Rajah Black Pepper Ground 100G

Instructions

  1. 1. Mix Greek yogurt, lemon juice, garlic paste, ginger paste, curry blend, paprika, turmeric, and salt in a bowl to create the marinade.
  2. 2. Coat the chicken thighs evenly with the marinade and let them rest for 30 minutes to absorb the flavors.
  3. 3. Preheat your oven to 200°C (400°F) and place the chicken thighs on a baking tray lined with foil.
  4. 4. Bake the chicken thighs for 25 minutes, turning once halfway through, until cooked and slightly charred on the edges.
  5. 5. While the chicken is baking, rinse and drain the basmati rice to remove excess starch.
  6. 6. Bring 320 ml of water to a boil in a saucepan, add the rice, and cook until tender, about 12 minutes.
  7. 7. Once the rice is cooked, fluff it with a fork and mix in olive oil, lemon juice, Maldon Flakes Sea Salt, and Rajah Black Pepper Ground for a zesty flavor.
  8. 8. Slice the fresh Asian Mooli Radish Daikon thinly and toss with a pinch of salt and lemon juice for a refreshing side.
  9. 9. Serve the tandoori chicken alongside the lemon rice, garnished with coriander leaves.
  10. 10. Pair the dish with the mooli radish salad for added crunch and freshness.