Chicken Over Rice

50 mins
Serves 1
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Directions

  1. 1Trim the fat off chicken breast and cut into small cubes, about 1 inch.
  2. 2Trim the fat off chicken breast and cut into small cubes, about 1 inch.
  3. 3Trim the fat off chicken breast and cut into small cubes, about 1 inch.
  4. 4Marinate the chicken with full fat yogurt, ginger garlic paste, lemon juice, Tandoori Masala, salt, Kashmiri red chili for beautiful color and medium heat.
  5. 5Marinate the chicken with full fat yogurt, ginger garlic paste, lemon juice, Tandoori Masala, salt, Kashmiri red chili for beautiful color and medium heat.
  6. 6Marinate the chicken with full fat yogurt, ginger garlic paste, lemon juice, Tandoori Masala, salt, Kashmiri red chili for beautiful color and medium heat.
  7. 7Add a little bit of red food coloring to the chicken marinade for a vibrant red color (optional).
  8. 8Add a little bit of red food coloring to the chicken marinade for a vibrant red color (optional).
  9. 9Add a little bit of red food coloring to the chicken marinade for a vibrant red color (optional).
  10. 10Mix the chicken marinade thoroughly.
  11. 11Mix the chicken marinade thoroughly.
  12. 12Mix the chicken marinade thoroughly.
  13. 13Combine yogurt, sour cream, and mayonnaise for the white sauce.
  14. 14Combine yogurt, sour cream, and mayonnaise for the white sauce.
  15. 15Combine yogurt, sour cream, and mayonnaise for the white sauce.
  16. 16Add dried dill, black pepper, salt, and another squeeze of lemon to the white sauce.
  17. 17Add dried dill, black pepper, salt, and another squeeze of lemon to the white sauce.
  18. 18Add dried dill, black pepper, salt, and another squeeze of lemon to the white sauce.
  19. 19Stir the white sauce with a spoon; do not blend it to prevent it from becoming watery.
  20. 20Stir the white sauce with a spoon; do not blend it to prevent it from becoming watery.
  21. 21Stir the white sauce with a spoon; do not blend it to prevent it from becoming watery.
  22. 22Taste the white sauce and adjust seasonings to your preference.
  23. 23Taste the white sauce and adjust seasonings to your preference.
  24. 24Taste the white sauce and adjust seasonings to your preference.
  25. 25Pour the white sauce into a squeeze bottle for easy serving.
  26. 26Pour the white sauce into a squeeze bottle for easy serving.
  27. 27Pour the white sauce into a squeeze bottle for easy serving.
  28. 28Chop tomatoes and mini cucumbers for the side salad.
  29. 29Chop tomatoes and mini cucumbers for the side salad.
  30. 30Chop tomatoes and mini cucumbers for the side salad.
  31. 31Squeeze lemon juice and add salt to taste for the salad.
  32. 32Squeeze lemon juice and add salt to taste for the salad.
  33. 33Squeeze lemon juice and add salt to taste for the salad.
  34. 34Wash and thoroughly drain basmati rice.
  35. 35Wash and thoroughly drain basmati rice.
  36. 36Wash and thoroughly drain basmati rice.
  37. 37In a wide pot, melt oil and butter.
  38. 38In a wide pot, melt oil and butter.
  39. 39In a wide pot, melt oil and butter.
  40. 40Add chicken bouillon cubes, bay leaf, and a cinnamon stick for aromatics and sauté.
  41. 41Add chicken bouillon cubes, bay leaf, and a cinnamon stick for aromatics and sauté.
  42. 42Add chicken bouillon cubes, bay leaf, and a cinnamon stick for aromatics and sauté.
  43. 43Add the washed and drained rice to the pot and sauté until the oil is absorbed.
  44. 44Add the washed and drained rice to the pot and sauté until the oil is absorbed.
  45. 45Add the washed and drained rice to the pot and sauté until the oil is absorbed.
  46. 46Add turmeric to the rice for color.
  47. 47Add turmeric to the rice for color.
  48. 48Add turmeric to the rice for color.
  49. 49Add measured water to the rice.
  50. 50Add measured water to the rice.
  51. 51Add measured water to the rice.
  52. 52Finally, add a little bit of salt to the rice.
  53. 53Finally, add a little bit of salt to the rice.
  54. 54Finally, add a little bit of salt to the rice.
  55. 55Bring the rice to a boil.
  56. 56Bring the rice to a boil.
  57. 57Bring the rice to a boil.
  58. 58Add the lid, reduce heat to the lowest, and allow to cook for 20 minutes.
  59. 59Add the lid, reduce heat to the lowest, and allow to cook for 20 minutes.
  60. 60Add the lid, reduce heat to the lowest, and allow to cook for 20 minutes.
  61. 61Let the rice rest for an additional 15 minutes before lifting the lid.
  62. 62Let the rice rest for an additional 15 minutes before lifting the lid.
  63. 63Let the rice rest for an additional 15 minutes before lifting the lid.
  64. 64Cook the chicken in a cast iron skillet for 5 minutes on each side until cooked all the way through.
  65. 65Cook the chicken in a cast iron skillet for 5 minutes on each side until cooked all the way through.
  66. 66Cook the chicken in a cast iron skillet for 5 minutes on each side until cooked all the way through.
  67. 67Set the cooked chicken aside.
  68. 68Set the cooked chicken aside.
  69. 69Set the cooked chicken aside.
  70. 70On a large platter, lay down warm naan or any flatbread.
  71. 71On a large platter, lay down warm naan or any flatbread.
  72. 72On a large platter, lay down warm naan or any flatbread.
  73. 73Layer the rice on top of the naan.
  74. 74Layer the rice on top of the naan.
  75. 75Layer the rice on top of the naan.
  76. 76Place the cooked chicken on top of the rice.
  77. 77Place the cooked chicken on top of the rice.
  78. 78Place the cooked chicken on top of the rice.
  79. 79Drizzle with white sauce and garnish with cilantro.
  80. 80Drizzle with white sauce and garnish with cilantro.
  81. 81Drizzle with white sauce and garnish with cilantro.
  82. 82Serve with the white sauce and the salad on the side.
  83. 83Serve with the white sauce and the salad on the side.
  84. 84Serve with the white sauce and the salad on the side.

Ingredients

  • 4 pounds chicken breast
  • 4 pounds chicken breast
  • 4 pounds chicken breast
  • 1 cup plain full-fat yogurt
  • 1 cup plain full-fat yogurt
  • 1 cup plain full-fat yogurt
  • 4 tablespoons ginger garlic paste
  • 4 tablespoons ginger garlic paste
  • 4 tablespoons ginger garlic paste
  • 4 tablespoons Tandoori Masala
  • 4 tablespoons Tandoori Masala
  • 4 tablespoons Tandoori Masala
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1 tablespoon Kashmiri Red Chili
  • 1 tablespoon Kashmiri Red Chili
  • 1 tablespoon Kashmiri Red Chili
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 tsp red food coloring
  • 0.5 tsp red food coloring
  • 0.5 tsp red food coloring
  • 4 cups basmati rice
  • 4 cups basmati rice
  • 4 cups basmati rice
  • 8 cups water
  • 8 cups water
  • 8 cups water
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 2 tsp turmeric
  • 2 tsp turmeric
  • 2 tsp turmeric
  • 2 chicken bouillon cubes
  • 2 chicken bouillon cubes
  • 2 chicken bouillon cubes
  • 0.5 inch cinnamon stick
  • 0.5 inch cinnamon stick
  • 0.5 inch cinnamon stick
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 6 tomatoes
  • 6 tomatoes
  • 6 tomatoes
  • 6 mini cucumbers
  • 6 mini cucumbers
  • 6 mini cucumbers
  • salt
  • salt
  • salt
  • lemon
  • lemon
  • lemon
  • 2 cups full-fat yogurt
  • 2 cups full-fat yogurt
  • 2 cups full-fat yogurt
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 1 cup mayo
  • 1 cup mayo
  • 1 cup mayo
  • 2 tsp dried dill
  • 2 tsp dried dill
  • 2 tsp dried dill
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • lemon
  • lemon
  • lemon
  • cilantro
  • cilantro
  • cilantro
  • naan
  • naan
  • naan

Equipment

cutting boardknifemixing bowllemon squeezerspoonmeasuring spoonsqueezable bottlewide potstovewooden spoonlidcast iron skillettongsplatter

Tips

  • Serve chicken over rice party platter style for a hit.
  • Do not put the white sauce in a blender; it will become watery.
  • Make the side salad close to when you are going to serve it so that it is fresh.
  • Use a cast iron skillet for cooking the chicken to get a smoky flavor.