Tandoori Chicken Over Rice

20m
Serves 1
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Directions

  1. 1Marinate chicken thighs with garlic, ground coriander, smoked paprika, tandoori masala, cumin, Middle Eastern seven spice, black pepper, white pepper, salt, lemon juice, olive oil, and plain yogurt.
  2. 2Combine mayonnaise, yogurt, garlic clove, lemon juice, salt and pepper. Blend using an immersion blender.
  3. 3In a pan, cook rice with ghee, chicken bouillon, seven spice, and cardamom pods. Add water and salt. Cover and simmer on low for 15-20 minutes.
  4. 4Sear chicken in ghee until golden on both sides. Chop into cubes and add back to the pan on high heat for a couple more minutes with more tandoori spice.
  5. 5Serve with lettuce, tomato cucumber salad. Drench in white sauce, hot sauce, and fresh parsley.

Ingredients

  • 4 boneless, skinless chicken thighs
  • 4 cloves garlic
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tbsp tandoori masala
  • 1 tsp cumin
  • 1 tsp Middle Eastern seven spice
  • 1 pinch black pepper
  • 1 pinch white pepper
  • 1 tsp salt
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 cup plain yogurt
  • 1 cup mayonnaise
  • 1 cup yogurt
  • 1 clove garlic
  • 1 tbsp lemon juice
  • 1 pinch salt
  • 1 pinch pepper
  • 2 tbsp ghee
  • 1 cup chicken bouillon
  • 1 pinch seven spice
  • 3 cardamom pods
  • 1 cup basmati rice
  • 2 cups water
  • 1 pinch salt
  • 1 tbsp tandoori spice
  • 1 cup lettuce
  • 1 cup tomato cucumber salad
  • 1 tbsp hot sauce
  • 1 handful fresh parsley

Equipment

baking dishmortar and pestlemeasuring spoonsimmersion blenderfrying panknifetongs

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