How long does Tandoori Grilled Chicken with Spiced Lemon Rice take?

About 45 minutes: 15 minutes of prep and 30 minutes of cooking, which includes grilling the chicken and simmering the rice.

Is Tandoori Grilled Chicken with Spiced Lemon Rice vegetarian?

No, it is not vegetarian. Chicken is marinated in ginger garlic paste, garam masala, cumin, paprika and lemon, then grilled until charred.

What gives tandoori chicken its red colour?

Paprika in the marinade gives the chicken its deep red-orange colour without much extra heat, and the hot grill pan chars the edges. A pinch of annatto deepens the colour further if you like.

Can I use courgette instead of chayote in the rice?

Yes, diced courgette works well. It softens faster than chayote, so sauté it only very briefly before adding the rice.

How can I make the tandoori chicken spicier?

Add more chilli powder to the marinade or a chopped green chilli, and serve with a sharp green chutney on the side.

Tandoori Grilled Chicken With Spiced Lemon Rice Recipe

Name: Tandoori Grilled Chicken with Spiced Lemon Rice
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Indian
Ingredients: 100 G Rajah Garam Masala; 1 Kg Laila Basmati Rice; 100 G Trs Ground Cumin Jeera Powder; 1 Bunch Coriander - Bunch; 1 Kg Top-Op Garlic And Ginger Paste 1 Kg; - Maldon Flakes Sea Salt; 100G Trs Chilli Powder 100G; 250 Ml Trs Lemon Juice 250Ml; 600G Shazans Chicken Thigh Fillets; 1 Courgette 1 Each; 100G Rajah Spices Ground Paprika Powder; 500 ml Filippo Berio Extra Virgin Olive Oil 500 ml

Indian cuisine · 530 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

100 G Rajah Garam Masala
1 Kg Laila Basmati Rice
100 G Trs Ground Cumin Jeera Powder
1 Bunch Coriander - Bunch
1 Kg Top-Op Garlic And Ginger Paste 1 Kg
- Maldon Flakes Sea Salt
100G Trs Chilli Powder 100G
250 Ml Trs Lemon Juice 250Ml
600G Shazans Chicken Thigh Fillets
1 Courgette 1 Each
100G Rajah Spices Ground Paprika Powder
500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. Clean and pat dry the chicken thighs, ensuring no excess moisture remains.
2. Prepare a marinade by mixing 1 tbsp garlic and ginger paste, 2 tsp garam masala, 1 tsp cumin powder, 1 tsp paprika, ½ tsp chili powder, 1 tbsp lemon juice, and 1 tsp salt.
3. Coat the chicken thighs evenly with the marinade and let them rest for 15 minutes to absorb the flavors.
4. Heat a grill pan or oven to medium-high and brush it with 1 tbsp olive oil for cooking the chicken.
5. Grill the chicken thighs for 5–7 minutes on each side until well-charred and cooked through, then set aside.
6. Rinse the basmati rice thoroughly under cold water until the water runs clear.
7. In a pot, add 1 tbsp olive oil and sauté 150 g diced courgette until slightly tender.
8. Add the 150 g rinsed rice, 300 ml water, and a pinch of salt to the pot, then bring it to a boil.
9. Lower the heat, cover the pot, and let the rice simmer for 10–12 minutes until fully cooked.
10. Fluff the rice with a fork, squeeze the remaining 1 tbsp lemon juice over it, and garnish with chopped coriander leaves.
11. Arrange the grilled chicken thighs and lemon rice on a serving plate.
12. Serve the dish warm and enjoy the smoky flavors of the chicken with the tangy rice.

How to make Tandoori Grilled Chicken With Spiced Lemon Rice

Marinate the chicken. Pat the chicken thighs dry. Mix garlic and ginger paste, garam masala, cumin powder, paprika, chilli powder, lemon juice and salt, coat the chicken evenly and leave for 15 minutes.
Grill the chicken. Heat a grill pan or oven to medium-high and brush with olive oil. Grill the thighs for 5–7 minutes on each side until well charred and cooked through, then set aside.
Start the rice. Rinse the basmati rice under cold water until it runs clear. Sauté the diced chayote squash in olive oil until slightly tender, then add the rice, water and a pinch of salt and bring to the boil.
Simmer and finish. Lower the heat, cover and simmer for 10–12 minutes until the rice is fully cooked. Fluff with a fork, squeeze over fresh lemon juice and garnish with chopped coriander.
Plate and serve. Arrange the grilled chicken thighs and lemon rice on a serving plate and serve warm, enjoying the smoky chicken with the tangy rice.

Frequently asked questions

How long does Tandoori Grilled Chicken with Spiced Lemon Rice take?: About 45 minutes: 15 minutes of prep and 30 minutes of cooking, which includes grilling the chicken and simmering the rice.
Is Tandoori Grilled Chicken with Spiced Lemon Rice vegetarian?: No, it is not vegetarian. Chicken is marinated in ginger garlic paste, garam masala, cumin, paprika and lemon, then grilled until charred.
What gives tandoori chicken its red colour?: Paprika in the marinade gives the chicken its deep red-orange colour without much extra heat, and the hot grill pan chars the edges. A pinch of annatto deepens the colour further if you like.
Can I use courgette instead of chayote in the rice?: Yes, diced courgette works well. It softens faster than chayote, so sauté it only very briefly before adding the rice.
How can I make the tandoori chicken spicier?: Add more chilli powder to the marinade or a chopped green chilli, and serve with a sharp green chutney on the side.