Tandoori Chicken With Mint Rice Recipe

About this recipe

Tandoori Chicken with Mint Rice is a perfect harmony of flavors and textures, making it an ideal dinner choice for Indian cuisine lovers. The succulent chicken, marinated in a blend of yogurt, tandoori masala, and aromatic spices, is grilled to perfection, offering a smoky and spiced flavor that pairs beautifully with the refreshing mint-infused basmati rice. This dish is not only delicious but also nutritious, providing a healthy dose of protein, fiber, and essential nutrients. The cooking process is straightforward, yet the result is nothing short of a gourmet experience. Serve this dish at a casual family dinner or a special gathering to impress your guests with its vibrant colors and irresistible aroma.

Ingredients

• - Schwartz Coriander Leaf Jar
• 500 G Fresh Vine Tomato 500g
• 1 Kg Red Onion 1kg
• 500G Organic Red Quinoa, 500G
• NaN Fresh Halal British Mutton Mince, 15-20% Fat
• 100 G Rajah Garam Masala
• 100 G Saras Turmeric Haldi Powder
• 1 L Ktc Sunflower Oil
• 100 G Trs Ground Cumin Jeera Powder
• 750 G Top-Op Table Salt Drums
• 100G Natco Kashmiri Chilli Powder, 100G
• - Chicken Breakfast Sausages
• 100g Greek Yogurt
• 1 pack (200 g) Zoff Ginger-Garlic Paste
• - Coriander Powder
• 20 g Turmeric Powder
• - Red Chilli
• 250 ml Lemon Juice Concentrate
• 100 g Salt
• 1 kg Basmati Rice
• 1 Bunch Mint Leaves
• 250g Green Chilli
• 50 g Black Pepper Powder
• 100 g Coriander Leaves
• 1 ltr Pansari Tilsari Edible Vegetable Oil
• 1 kg Water Chestnuts

Instructions

1. 1. Wash and pat dry the chicken thighs, then place them into a mixing bowl.
2. 2. Prepare the marinade by mixing yogurt, ginger-garlic paste, tandoori masala, turmeric, red chili powder, lemon juice, and salt in a bowl.
3. 3. Coat the chicken thoroughly with the marinade and let it rest for 30 minutes or up to 2 hours in the refrigerator.
4. 4. While the chicken marinates, rinse the basmati rice under cold water until clear and soak it for 20 minutes.
5. 5. Heat oil in a grill pan or oven, and cook the marinated chicken on medium heat until charred and cooked through, approximately 15-18 minutes.
6. 6. In a saucepan, heat oil and sauté chopped green chilies, mint leaves, and black pepper powder until fragrant.
7. 7. Drain the soaked rice and add it to the saucepan, stirring gently to coat it with the mint mixture.
8. 8. Pour water into the saucepan and bring it to a boil; then reduce heat, cover, and cook until the rice is fluffy and tender.
9. 9. Remove the chicken from the grill and garnish with finely chopped coriander leaves.
10. 10. Fluff the rice with a fork and serve it alongside the tandoori chicken on a platter.