Chicken over Rice

Serves 4
tiktok.com

Directions

  1. 1Marinate the chicken with yogurt, garlic and ginger paste, tomato puree, lemon juice, red Kashmiri chilli powder, paprika, onion powder, ground cumin, ground coriander, oregano, and salt.
  2. 2Marinate the chicken with yogurt, garlic and ginger paste, tomato puree, lemon juice, red Kashmiri chilli powder, paprika, onion powder, ground cumin, ground coriander, oregano, and salt.
  3. 3Marinate the chicken with yogurt, garlic and ginger paste, tomato puree, lemon juice, red Kashmiri chilli powder, paprika, onion powder, ground cumin, ground coriander, oregano, and salt.
  4. 4Mix the marinated chicken thoroughly and let it marinate for as long as possible.
  5. 5Mix the marinated chicken thoroughly and let it marinate for as long as possible.
  6. 6Mix the marinated chicken thoroughly and let it marinate for as long as possible.
  7. 7For the rice, sauté minced garlic in butter in a pot.
  8. 8For the rice, sauté minced garlic in butter in a pot.
  9. 9For the rice, sauté minced garlic in butter in a pot.
  10. 10Add tomato puree, Kashmiri red chilli powder, turmeric, onion powder, and salt to the pot and cook for a couple of minutes.
  11. 11Add tomato puree, Kashmiri red chilli powder, turmeric, onion powder, and salt to the pot and cook for a couple of minutes.
  12. 12Add tomato puree, Kashmiri red chilli powder, turmeric, onion powder, and salt to the pot and cook for a couple of minutes.
  13. 13Add the washed and soaked rice to the pot and mix until coated.
  14. 14Add the washed and soaked rice to the pot and mix until coated.
  15. 15Add the washed and soaked rice to the pot and mix until coated.
  16. 16Pour in vegetable or chicken stock and stir.
  17. 17Pour in vegetable or chicken stock and stir.
  18. 18Pour in vegetable or chicken stock and stir.
  19. 19Cover the pot with a lid and cook on the lowest heat until the rice is beautifully fluffy.
  20. 20Cover the pot with a lid and cook on the lowest heat until the rice is beautifully fluffy.
  21. 21Cover the pot with a lid and cook on the lowest heat until the rice is beautifully fluffy.
  22. 22Cook the marinated chicken in a bit of oil in a separate pan.
  23. 23Cook the marinated chicken in a bit of oil in a separate pan.
  24. 24Cook the marinated chicken in a bit of oil in a separate pan.
  25. 25Once cooked, take the chicken out and chop it into small pieces.
  26. 26Once cooked, take the chicken out and chop it into small pieces.
  27. 27Once cooked, take the chicken out and chop it into small pieces.
  28. 28Return the chopped chicken to the pan with the sauce and cook for a couple more minutes.
  29. 29Return the chopped chicken to the pan with the sauce and cook for a couple more minutes.
  30. 30Return the chopped chicken to the pan with the sauce and cook for a couple more minutes.
  31. 31Prepare the garlic sauce by combining yogurt, mayonnaise, minced garlic, lemon juice, salt, white pepper, onion powder, and dried parsley.
  32. 32Prepare the garlic sauce by combining yogurt, mayonnaise, minced garlic, lemon juice, salt, white pepper, onion powder, and dried parsley.
  33. 33Prepare the garlic sauce by combining yogurt, mayonnaise, minced garlic, lemon juice, salt, white pepper, onion powder, and dried parsley.
  34. 34Serve the chicken over the rice, topped with salad and the garlic sauce.
  35. 35Serve the chicken over the rice, topped with salad and the garlic sauce.
  36. 36Serve the chicken over the rice, topped with salad and the garlic sauce.

Ingredients

  • 650 g chicken tenders/breast/thigh
  • 650 g chicken tenders/breast/thigh
  • 650 g chicken tenders/breast/thigh
  • 2 tbsp yogurt
  • 2 tbsp yogurt
  • 2 tbsp yogurt
  • 1 tbsp garlic ginger paste
  • 1 tbsp garlic ginger paste
  • 1 tbsp garlic ginger paste
  • 0.5 lemon lemon juice
  • 0.5 lemon lemon juice
  • 0.5 lemon lemon juice
  • 1 tbsp tomato puree
  • 1 tbsp tomato puree
  • 1 tbsp tomato puree
  • 2 tsp red Kashmiri chilli powder
  • 2 tsp red Kashmiri chilli powder
  • 2 tsp red Kashmiri chilli powder
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 tbsp tomato puree
  • 1 tbsp tomato puree
  • 1 tbsp tomato puree
  • 1 tsp red Kashmiri chilli powder
  • 1 tsp red Kashmiri chilli powder
  • 1 tsp red Kashmiri chilli powder
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1.5 cup rice
  • 1.5 cup rice
  • 1.5 cup rice
  • 3 cup vegetable or chicken stock
  • 3 cup vegetable or chicken stock
  • 3 cup vegetable or chicken stock
  • 3 tbsp yogurt
  • 3 tbsp yogurt
  • 3 tbsp yogurt
  • 3 tbsp mayonnaise
  • 3 tbsp mayonnaise
  • 3 tbsp mayonnaise
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp white pepper
  • 0.5 tsp white pepper
  • 0.5 tsp white pepper
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 1 tsp dried parsley
  • 1 tsp dried parsley

Equipment

bowllemon squeezerpotlidknifetongschopping boardmeasuring cup

Tips

  • Kashmiri red chilli powder has a vibrant red color without being too spicy; if using an alternative, adjust the quantity to suit the spice level.
  • Soaking rice beforehand can lead to fluffier rice, but it's optional.
  • Ensure the stock is made with boiling water.
  • Check and adjust the salt level after adding the stock.
  • Make the garlic sauce in advance.
Chicken over Rice | Clip Recipe