Tandoori Grilled Chicken With Spiced Lemon Rice Recipe

Indian cuisine · 336 calories

About this recipe

Tandoori Grilled Chicken with Spiced Lemon Rice is a delightful Indian lunch that combines smoky, marinated chicken thighs with tangy, fragrant basmati rice. Infused with spices like garam masala, cumin, and paprika, the chicken is grilled to perfection, offering a charred, succulent bite. Paired with lemon rice, cooked with tender chayote squash and garnished with coriander, this dish is a feast for the senses. Packed with 38g of protein, it supports muscle health and provides a balanced energy boost. Ideal for a satisfying midday meal, this recipe is dairy-free and gluten-free, making it suitable for various dietary preferences. Enjoy the vibrant flavors and aromas that make this a standout Indian-inspired dish.

Ingredients

  • - Chicken Breast Fillets
  • 250 Ml Trs Lemon Juice 250Ml
  • 1 Kg Top-Op Garlic And Ginger Paste 1 Kg
  • 100 G Rajah Garam Masala
  • 100 G Trs Ground Cumin Jeera Powder
  • 100G Rajah Spices Ground Paprika Powder
  • - Mama Sita'S Annatto Powder
  • - Maldon Flakes Sea Salt
  • 3 Pack Fresh Chow Chow Vegetable I Fresh Chayote Squash I Pack Of 3
  • 250G Tilda Wholegrain Basmati Rice 250g
  • - Biona Capers In Olive Oil
  • 1 Bunch Coriander - Bunch

Instructions

  1. 1. Clean and pat dry the chicken thighs, ensuring no excess moisture remains.
  2. 2. Prepare a marinade by mixing garlic and ginger paste, garam masala, cumin powder, paprika, chili powder, lemon juice, and salt.
  3. 3. Coat the chicken thighs evenly with the marinade and let them rest for 15 minutes to absorb the flavors.
  4. 4. Heat a grill pan or oven to medium-high and brush it with olive oil for cooking the chicken.
  5. 5. Grill the chicken thighs for 5–7 minutes on each side until well-charred and cooked through, then set aside.
  6. 6. Rinse the basmati rice thoroughly under cold water until the water runs clear.
  7. 7. In a pot, add olive oil and sauté the diced chayote squash until slightly tender.
  8. 8. Add the rinsed rice, water, and a pinch of salt to the pot, then bring it to a boil.
  9. 9. Lower the heat, cover the pot, and let the rice simmer for 10–12 minutes until fully cooked.
  10. 10. Fluff the rice with a fork, squeeze fresh lemon juice over it, and garnish with chopped coriander leaves.
  11. 11. Arrange the grilled chicken thighs and lemon rice on a serving plate.
  12. 12. Serve the dish warm and enjoy the smoky flavors of the chicken with the tangy rice.