Tandoori Spiced Grilled Chicken With Lemon Rice Recipe

About this recipe

Tandoori-Spiced Grilled Chicken with Lemon Rice is a perfect blend of hearty flavors and balanced nutrition. This Indian-inspired dinner combines succulent chicken marinated in aromatic spices with fluffy lemon-infused basmati rice and crisp sautéed carrots. With 102 grams of protein, it’s a great choice for gym-goers or anyone seeking a satisfying yet healthy meal option. The marinade ensures the chicken stays tender and flavorful, while the fresh coriander and lemon add a bright, refreshing touch to the rice. Cooking this dish is a delightful experience, as the spices fill your kitchen with warmth and the grilling process adds a smoky depth to the chicken. Ideal for family dinners, this recipe is sure to please both adults and kids alike with its mild spice level and comforting textures. Pair it with a cooling yogurt dip or enjoy it as is for a crowd-pleasing meal that’s both delicious and nutritious.

Ingredients

• 350G Frohweins Chicken Breast Fillets Supremes Skinless
• 1 Lemon - 1 Each
• 500G Tropical Sun Basmati Rice 500g
• 200 G Authentic Greek Yogurt
• 240G Spice Kitchen Curry Blend Trio, 240G
• 50G Black Garlic Cloves, 50G
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• - Biona Capers In Olive Oil
• - Coriander Seeds Catering Size

Instructions

1. 1. In a bowl, mix Greek yogurt, Spice Kitchen Curry Blend Trio, minced garlic, lemon juice, salt, and black pepper to create a marinade.
2. 2. Coat the chicken thigh fillets evenly with the marinade and let them rest for at least 20 minutes.
3. 3. Rinse the basmati rice thoroughly under cold water to remove excess starch.
4. 4. Cook the rice in a pot with 300 ml of water, a pinch of salt, and a drizzle of olive oil until soft and fluffy.
5. 5. Peel and julienne the carrots to prepare for sautéing.
6. 6. Heat a grill pan or skillet over medium-high heat and lightly oil the surface.
7. 7. Grill the marinated chicken for 6-8 minutes on each side until cooked through and slightly charred.
8. 8. In a separate pan, sauté the carrots with olive oil and a pinch of salt until tender yet crisp.
9. 9. Toss the cooked rice with chopped fresh coriander and additional lemon juice for a zesty finish.
10. 10. Plate the lemon rice with the grilled chicken and sautéed carrots on the side.
11. 11. Garnish the dish with a sprig of fresh coriander and serve warm.