Chicken over Rice
Serves 4
Directions
- 1Start by marinating the chicken with yogurt, garlic and ginger paste, tomato puree, lemon juice, red Kashmiri chili powder, paprika, onion powder, ground cumin, ground coriander, oregano, and salt.
- 2Mix the chicken and let it marinate for as long as possible.
- 3For the rice, sauté some minced garlic in butter in a pot.
- 4Add tomato puree, red Kashmiri chili powder, turmeric, onion powder, and salt to the garlic and cook for a couple of minutes.
- 5Add the washed and soaked rice to the pot and mix well until it is coated in the spice mixture.
- 6Pour in the vegetable or chicken stock, stir, and cook on the lowest heat with a lid on until the rice is beautifully fluffy.
- 7Cook the marinated chicken in a bit of oil in a pan.
- 8Once the chicken is cooked, take it out and chop it into small pieces, as small as you like.
- 9Return the chopped chicken to the pan with the sauce and cook for a couple more minutes until it's done.
- 10Prepare the garlic sauce by combining yogurt, mayonnaise, minced garlic, lemon juice, salt, white pepper, onion powder, and dried parsley.
- 11Serve up the dish by plating the fluffy rice, topping with the chicken, and adding fresh salad components (cucumber, tomato, red onion).
- 12Drizzle generously with the prepared garlic sauce.
Ingredients
- 650 g chicken tenders/breast/thigh
- 2 tbsp yogurt
- 1 tbsp garlic ginger paste
- 0.5 lemon lemon juice
- 1 tbsp tomato puree
- 2 tsp red Kashmiri chilli powder
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp oregano
- 1 tsp salt
- 2 tbsp butter
- 2 cloves garlic cloves
- 1 tbsp tomato puree
- 1 tsp red Kashmiri chilli powder
- 0.5 tsp turmeric
- 1 tsp onion powder
- 0.5 tsp salt
- 1.5 cup rice
- 3 cup stock (veg or chicken)
- 3 tbsp yogurt
- 3 tbsp mayonnaise
- 2 cloves garlic cloves
- 0.5 lemon lemon, juiced
- 0.5 tsp salt
- 0.5 tsp white pepper
- 1 tsp onion powder
- 1 tsp dried parsley
Equipment
bowllemon squeezerpotlidspatulaforkpantongschopping boardknifemeasuring cup
Tips
- For extra fluffy rice, soak it beforehand, although it's not mandatory.
- Kashmiri red chilli powder provides vibrant red color without being too spicy; adjust quantity if using a different chilli powder.
- Ensure the stock is made with boiling water for the rice.
- Check salt levels after adding stock to the rice and adjust as needed.
- Prepare the garlic sauce in advance.
- The chicken marinade is self-sourcing, eliminating the need for ready-made sauces.
- Chop the cooked chicken into small pieces as desired.
- This recipe is perfect for meal prep.
- Use either vegetable or chicken stock for the rice.
- This recipe is considered better than those from Shah's, Pepe's, or Halal Guys, according to the creator who has tried them all. Try it to confirm yourself.
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