Tandoori Spiced Grilled Chicken With Lemon Rice Recipe

About this recipe

Tandoori Spiced Grilled Chicken with Lemon Rice is a flavorful Indian-inspired dinner that combines succulent marinated chicken thighs with fragrant lemon-infused basmati rice. The marinade features a blend of curry spices, yogurt, garlic, and lemon juice, ensuring the chicken is tender and bursting with flavor. Paired with a refreshing cucumber and carrot salad, this dish is a crowd-pleasing option for family dinners. With 103g of protein, it’s perfect for gym days or anyone looking for a high-protein meal. The cooking process is straightforward yet rewarding, making it a great choice for intermediate home chefs. Serve this vibrant dish for a satisfying, zesty dinner that’s sure to impress.

Ingredients

• 200 G Authentic Greek Yogurt
• 1 Piece Cucumber 1Pc
• 1 Bunch Coriander - Bunch
• 500G Tropical Sun Basmati Rice 500g
• 100G Heera Black Pepper Powder 100g
• 100G Mdh Tandoori Masala 100g
• 100 g Yorkshire English Carrots 100G
• 400G Greenfield Himalayan Salt Fine 400G
• 600G Shazans Chicken Thigh Fillets
• 1 Lemon - 1 Each
• 1 Garlic Bulb - 1 Each
• 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. 1. Wash and pat dry the 500 g chicken thigh fillets, ensuring they are clean and ready for marination.
2. 2. In a bowl, mix 150 g Greek yogurt, 2 tablespoons tandoori masala, the juice of 1 lemon, 2 minced garlic cloves, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. 3. Coat the chicken thighs thoroughly with the marinade and let them sit for 20 minutes.
4. 4. Cook 150 g basmati rice in boiling salted water until tender, about 10-12 minutes, and drain any excess water.
5. 5. Heat a grill pan over medium heat and cook the marinated chicken thighs for 5-6 minutes on each side until fully cooked through with no pink inside and charred.
6. 6. In a small pan, sauté the cooked rice with the juice of the second lemon and 10 g finely chopped coriander for a fragrant finish.
7. 7. Peel and slice the cucumber and 100 g carrots into thin, long strips for a refreshing side salad.
8. 8. Plate the chicken alongside the lemon rice and arrange the cucumber and carrot salad for a balanced presentation.
9. 9. Garnish the dish with the remaining 5 g fresh coriander leaves and an optional squeeze of lemon juice for added zest.
10. 10. Serve warm and enjoy the delightful combination of tandoori flavors and zesty rice.

How to make Tandoori Spiced Grilled Chicken With Lemon Rice

1. Marinate the chicken. Pat the chicken thighs dry. Mix Greek yogurt, curry spice blend, lemon juice, minced garlic, olive oil, salt and black pepper, coat the chicken thoroughly and leave it for 20 minutes.
2. Cook the rice. Cook the basmati rice in a pan of boiling salted water until tender, then drain away any excess water and set it aside.
3. Grill the chicken. Heat a grill pan over medium heat and cook the marinated chicken thighs for 5-6 minutes on each side until fully cooked and charred.
4. Make the lemon rice and salad. Sauté the cooked rice in a small pan with lemon juice and finely chopped coriander. Peel and slice the cucumber and carrots into thin, long strips for a fresh side salad.
5. Plate and serve. Plate the chicken with the lemon rice and the cucumber and carrot salad. Garnish with coriander leaves and an optional squeeze of lemon juice, then serve warm.

Frequently asked questions

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

About 50 minutes: 20 minutes of prep, including the marinade rest, and 30 minutes of cooking for the chicken, rice and carrots.

Can I use a curry powder blend in Tandoori Spiced Grilled Chicken with Lemon Rice?

Yes, a good curry blend mixed into Greek yoghurt makes a quick tandoori-style marinade. Add a pinch of chilli and extra lemon juice for the classic tang.

How do I know grilled chicken is cooked through?

Cut into the thickest piece: the juices should run clear with no pink inside. Cooking 5 to 6 minutes per side on a medium grill pan is usually enough for thighs.

What salad goes with tandoori chicken and lemon rice?

Thin strips of cucumber and carrot make the side salad here, adding crunch and freshness against the spiced chicken. A squeeze of lemon over the top brightens it.

Can I pack tandoori chicken and lemon rice for lunch?

Yes, it keeps in the fridge for up to two days. Reheat the chicken and rice until piping hot and keep the cucumber separate so it stays crisp.