# Chicken Over Rice

A delicious and perfect chicken over rice served party platter style, always a hit.

- Total time: 50 min
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

1. Trim the fat off chicken breast and cut into small cubes, about 1 inch.
2. Marinate the chicken with full fat yogurt, ginger garlic paste, lemon juice, Tandoori Masala, salt, Kashmiri red chili for beautiful color and medium heat.
3. Add a little bit of red food coloring to the chicken marinade for a vibrant red color (optional).
4. Mix the chicken marinade thoroughly.
5. Combine yogurt, sour cream, and mayonnaise for the white sauce.
6. Add dried dill, black pepper, salt, and another squeeze of lemon to the white sauce.
7. Stir the white sauce with a spoon; do not blend it to prevent it from becoming watery.
8. Taste the white sauce and adjust seasonings to your preference.
9. Pour the white sauce into a squeeze bottle for easy serving.
10. Chop tomatoes and mini cucumbers for the side salad.
11. Squeeze lemon juice and add salt to taste for the salad.
12. Wash and thoroughly drain basmati rice.
13. In a wide pot, melt oil and butter.
14. Add chicken bouillon cubes, bay leaf, and a cinnamon stick for aromatics and sauté.
15. Add the washed and drained rice to the pot and sauté until the oil is absorbed.
16. Add turmeric to the rice for color.
17. Add measured water to the rice.
18. Finally, add a little bit of salt to the rice.
19. Bring the rice to a boil.
20. Add the lid, reduce heat to the lowest, and allow to cook for 20 minutes.
21. Let the rice rest for an additional 15 minutes before lifting the lid.
22. Cook the chicken in a cast iron skillet for 5 minutes on each side until cooked all the way through.
23. Set the cooked chicken aside.
24. On a large platter, lay down warm naan or any flatbread.
25. Layer the rice on top of the naan.
26. Place the cooked chicken on top of the rice.
27. Drizzle with white sauce and garnish with cilantro.
28. Serve with the white sauce and the salad on the side.

## Equipment

- cutting board
- knife
- mixing bowl
- lemon squeezer
- spoon
- measuring spoon
- squeezable bottle
- wide pot
- stove
- wooden spoon
- lid
- cast iron skillet
- tongs
- platter

## 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.

## Source

- Original video: https://www.facebook.com/share/r/1E6MKsXtRi/
- Recipe page: https://www.cliprecipe.com/recipe/42aa9d6d-7689-4542-b921-fbcae7c3ec8e
- Extracted: 2025-10-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt