Chicken Over Rice

20m
Serves 1
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Directions

  1. 1Marinate boneless, skinless 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 and blend using an immersion blender.
  3. 3For the rice, start with ghee, chicken bouillon, seven spice, and cardamom pods. Add washed and drained basmati rice, water, and salt. Cover and simmer on low for 15-20 minutes.
  4. 4Sear the marinated chicken in ghee until golden on both sides, then chop into cubes and add back to the pan on high heat for a couple more minutes with a little more tandoori spice.
  5. 5Serve the chicken over rice with lettuce, tomato, cucumber salad, white sauce, hot sauce, and fresh parsley.

Ingredients

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

Equipment

baking dishgarlic pressmortar and pestlemeasuring spoonsmeasuring cupimmersion blenderfrying panknifetongs

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