Tandoori-Spiced Grilled Chicken With Mint Yogurt Sauce Recipe

About this recipe

Succulent chicken thighs marinated in aromatic tandoori spices, grilled to perfection, and paired with a refreshing mint yogurt sauce for a flavor-packed dinner.

Ingredients

• 200G Tumisan Kari Ayam Paste For Chicken Curry, 200G
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• - PLJ Lemon Juice Original Sharp 500ml
• 25G Natco Mint
• 1 Piece Cucumber 1Pc
• 200 G Authentic Greek Yogurt
• 50G Mill & Mortar Organic Ground Turmeric, 50G
• - Greenfields Ground Coriander
• 300 g Trs Flake Rice Thick Pawa 300G
• 950G Shazans Chicken Breast
• NaN Akash Basmati Rice
• 100 G Natco Paprika Powder
• 100 G Trs Ground Cumin Jeera Powder
• - Jalpur Red Chilli Powder Fine
• - Ktc Vegetable Oil
• 400G Whole Chickpeas In Water
• - Tata Salt

Instructions

1. 1. Mix yogurt, garlic, ginger, lemon juice, turmeric, cumin, coriander, paprika, chili powder, and salt in a bowl to prepare the marinade.
2. 2. Coat the chicken thighs evenly with the marinade and refrigerate for at least 20 minutes or up to overnight.
3. 3. Preheat a grill pan or outdoor grill over medium-high heat and brush lightly with vegetable oil.
4. 4. Grill the marinated chicken thighs for 5-7 minutes per side until fully cooked and slightly charred.
5. 5. While the chicken is grilling, cook the basmati rice in a pot with water as per package instructions.
6. 6. For the mint yogurt sauce, mix chopped mint leaves, grated cucumber, and a pinch of salt into the remaining yogurt.
7. 7. Plate the cooked chicken thighs alongside the steamed basmati rice and a dollop of mint yogurt sauce.
8. 8. Garnish with additional mint leaves or a squeeze of lemon if desired, and serve warm.