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Rice and Chicken

Grilled Tandoori Chicken and Rice

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Ingredients Method Video

Ingredients
  

FOR RICE
  • 1 medium sized 60g Onion, finely sliced
  • 1.5 Teaspoon Minced Garlic 
  • 1 Tablespoon Tomato paste
  • 1 small Tomato, chopped
  • 1/4 Teaspoon Turmeric 
  • 1/4 Teaspoon Cumin powder 
  • 1/2 Teaspoon Coriander powder 
  • 1/4 Teaspoon Sweet Paprika/Kashmiri chili powder
  • Salt to taste
  • 1/2 Teaspoon Sugar
  • 1/2 Teaspoon Grill Seasoning, Optional (Or any Chicken seasoning)
  • 1 1/2 Cup Chicken Stock (1 1/2 Bullion cube + 1 1/2 Cup Hot Water)
  • 1 Cup Basmati Rice, washed & soaked 20-30 mins ( I used Sella )
FOR GRILLED TANDOORI CHICKEN To Marinate (min 20-30mins or Overnight Refrigerated)
  • Chicken Legs & Thighs, 500g
  • 1 Tablespoon Lemon juice
  • 1 Tablespoon Ginger Garlic paste
  • 1/4 Cup Hung curd
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Turmeric powder
  • 2 Tablespoon Tandoori Masala( I used Everest)
  • 1 Tablespoon Kashmiri Chili powder
  • 1/4 Teaspoon Chat masala
  • 1/2 Teaspoon Black pepper powder
  • Pinch of Red Food Color, optional
  • 2 Tablespoon Mustard/any Oil
  • 2 Teaspoon Kasuri Methi dry roasted & crushed
  • Melted Butter with Chopped Coriander Leaves, to Baste

Method
 

  1. Wash the Rice well till water runs clear and soak in enough water for 20-30mins. Drain once soaked. I used Sella Basmati Rice. You can also use any regular long grain Basmati rice.
  2. Saute sliced onions in oil and butter till slightly golden. Add Garlic paste. Saute few seconds. Add the tomato paste. Saute for few seconds on low heat.
  3. Add a small chopped tomato, Turmeric, cumin, Coriander, paprika and salt. Note that chicken stock already contains some salt. Add grill seasoning. You can also use any chicken seasoning instead for flavor. Add bit of sugar to balance the sourness from the tomatoes.
  4. Add the Chicken stock and soaked & drained Basmati rice. Now on medium heat let it simmer for 5 mins till water dries up on top small holes appear on the surface.
  5. Switch to low heat and cover cook for 10 mins. Switch off heat, Gently fluff the rice with a fork and cover let it rest 15-20 mins before serving.
  6. Wash and Pat dry the Chicken legs and thighs. Add Lemon juice, Hung curd, Ginger Garlic paste, Salt, Turmeric, Tandoori Masala, Kashmiri Chilli, Chat Masala, Black pepper, mustard oil and crushed dry roasted Kasuri methi. Marinade for at least 20 mins or keep overnight Refrigerated airtight.
  7. Bake the Tandoori Chicken @220C in a preheated oven flipping sides halfway for 30mins. Baste with melted butter and BROIL upper rod on for 5-6 mins till charred slightly.
  8. Serve the Chicken over the Rice. Bon Appetit 🍽️🥰

Video