Tandoori-Spiced Chicken And Lentil Pilaf Recipe

About this recipe

A hearty and flavorful dish combining smoky tandoori-spiced chicken with a nutritious lentil and basmati rice pilaf. Perfectly balanced and ideal for a satisfying lunch.

Ingredients

• 200G Tumisan Kari Ayam Paste For Chicken Curry, 200G
• NaN Aroy-D Coconut Milk
• 1 Kg Red Onion 1kg
• - Ginger - 100g
• 830G Turkish Tomato Paste, 830G
• 50G Mill & Mortar Organic Ground Turmeric, 50G
• 100 g Wijaya Coriander Seeds 100G
• 1 Kg Laila Basmati Rice
• 250G Tilda Wild Rice
• 50G Black Garlic Cloves, 50G
• - Shan Tandoori Masala
• 100 G Trs Ground Cumin Jeera Powder
• - Ktc Vegetable Oil
• 400G Whole Chickpeas In Water
• - Tata Salt

Instructions

1. 1. Rinse the basmati rice and lentils under cold water until the water runs clear.
2. 2. Marinate the chicken thighs with tandoori masala, half the turmeric, and a pinch of salt for at least 10 minutes.
3. 3. Finely chop the onion, garlic, and ginger; set them aside for cooking.
4. 4. Heat 1 tablespoon of vegetable oil in a large pan over medium heat, then sear the chicken until golden on both sides. Remove and set aside.
5. 5. In the same pan, add the remaining oil and sauté the onions until softened and lightly golden.
6. 6. Stir in the garlic, ginger, tomato paste, turmeric, and cumin; cook for 2 minutes until aromatic.
7. 7. Add the rice, lentils, and salt to the pan, stirring to coat them evenly with the spices.
8. 8. Pour in the coconut milk and water, then bring the mixture to a gentle boil.
9. 9. Return the chicken to the pan, nestling it into the rice and lentil mixture.
10. 10. Cover the pan with a tight-fitting lid and reduce the heat to low. Simmer for 20 minutes.
11. 11. Check the rice and lentils for doneness; add a splash of water if needed and cook for an additional 5 minutes if necessary.
12. 12. Remove the pan from heat and let it rest, covered, for 5 minutes to allow the flavors to meld.
13. 13. Garnish with fresh coriander leaves before serving warm.