Tandoori Chicken Over Rice
Directions
- 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.
- 2Let the chicken marinate for as long as you like.
- 3Combine mayonnaise, yogurt, a garlic clove, lemon juice, salt, and pepper and blend using an immersion blender.
- 4For the rice, start with some ghee, chicken bouillon, seven spice, and cardamom pods in a pan.
- 5Add washed and drained basmati rice, water, and salt.
- 6Cover and let it simmer on low for about 15-20 minutes.
- 7Sear the chicken in some ghee until golden on both sides.
- 8Take the chicken out of the pan and chop it up into rough cubes.
- 9Add the chopped chicken back to the pan on high heat for a couple more minutes with a little more tandoori spice for added color and flavor.
- 10Serve the rice with lettuce, tomato, cucumber salad.
- 11Drench it in some white sauce and add some hot sauce and fresh parsley.
Ingredients
- 4 boneless skinless chicken thighs
- 4 cloves garlic
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp tandoori masala
- 1 tsp cumin
- 1 tsp Middle Eastern seven spice
- 1 tsp black pepper
- 1 tsp white pepper
- 1 tsp salt
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 3 tbsp plain yogurt
- 3 tbsp mayonnaise
- 3 tbsp yogurt
- 1 clove garlic
- 1 tbsp lemon juice
- 1 pinch salt
- 1 pinch pepper
- 2 tbsp ghee
- 1 cube chicken bouillon
- 1 pinch seven spice
- 2 cardamom pods
- 1 cup basmati rice
- 1 cup water
- 1 pinch salt
- 1 pinch tandoori spice
- 1 handful lettuce
- 1 handful tomato
- 1 handful cucumber
- 1 cup white sauce
- 1 tbsp hot sauce
- 1 handful fresh parsley
Equipment
ovenbaking dishmortar and pestlemeasuring spoonsimmersion blenderfrying panwooden spatulaknifeforktongs
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