Tandoori Spiced Grilled Chicken With Lemon Rice Recipe

About this recipe

Succulent chicken marinated in tandoori spices and grilled to perfection, paired with fragrant lemon-infused basmati rice for a refreshing twist.

Ingredients

• 200G Tumisan Kari Ayam Paste For Chicken Curry, 200G
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• - PLJ Lemon Juice Original Sharp 500ml
• - Cofresh Whole Green Chilli 350g
• 100 g Wijaya Coriander Seeds 100G
• 1 Kg Laila Basmati Rice
• 450G Onken Natural Set Yogurt
• - Shan Tandoori Masala
• 400 g Trs Turmeric Powder 400G
• - Ktc Vegetable Oil
• 400G Whole Chickpeas In Water
• - Tata Salt

Instructions

1. 1. Mix yogurt, tandoori masala, garlic, ginger, lemon juice, and 0.5 tsp salt in a bowl.
2. 2. Coat the chicken thighs evenly with the marinade and let them rest for 20 minutes.
3. 3. Rinse the basmati rice and soak it in water for 10 minutes, then drain.
4. 4. Heat 1 tbsp oil in a pan and sauté the green chili for 30 seconds.
5. 5. Add turmeric powder, soaked rice, and 300 ml water to the pan; bring to a boil.
6. 6. Lower the heat, cover, and cook the rice until tender, about 12 minutes.
7. 7. Preheat a grill pan and brush it with 1 tbsp oil, ensuring it’s hot before adding the chicken.
8. 8. Grill the marinated chicken thighs for 6-7 minutes per side until cooked through and slightly charred.
9. 9. Once the rice is cooked, fluff it with a fork and mix in fresh coriander and a squeeze of lemon juice.
10. 10. Plate the grilled chicken alongside the lemon rice and garnish with extra coriander.