Tandoori Chicken Over Rice

32 mins
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. 2Marinate 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.
  3. 3Marinate 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.
  4. 4Let the chicken marinate for as long as you like.
  5. 5Let the chicken marinate for as long as you like.
  6. 6Let the chicken marinate for as long as you like.
  7. 7Combine mayonnaise, yogurt, a garlic clove, lemon juice, salt, and pepper and blend using an immersion blender.
  8. 8Combine mayonnaise, yogurt, a garlic clove, lemon juice, salt, and pepper and blend using an immersion blender.
  9. 9Combine mayonnaise, yogurt, a garlic clove, lemon juice, salt, and pepper and blend using an immersion blender.
  10. 10For the rice, start with some ghee, chicken bouillon, seven spice, and cardamom pods in a pan.
  11. 11For the rice, start with some ghee, chicken bouillon, seven spice, and cardamom pods in a pan.
  12. 12For the rice, start with some ghee, chicken bouillon, seven spice, and cardamom pods in a pan.
  13. 13Add washed and drained basmati rice, water, and salt.
  14. 14Add washed and drained basmati rice, water, and salt.
  15. 15Add washed and drained basmati rice, water, and salt.
  16. 16Cover and let it simmer on low for about 15-20 minutes.
  17. 17Cover and let it simmer on low for about 15-20 minutes.
  18. 18Cover and let it simmer on low for about 15-20 minutes.
  19. 19Sear the chicken in some ghee until golden on both sides.
  20. 20Sear the chicken in some ghee until golden on both sides.
  21. 21Sear the chicken in some ghee until golden on both sides.
  22. 22Take the chicken out of the pan and chop it up into rough cubes.
  23. 23Take the chicken out of the pan and chop it up into rough cubes.
  24. 24Take the chicken out of the pan and chop it up into rough cubes.
  25. 25Add 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.
  26. 26Add 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.
  27. 27Add 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.
  28. 28Serve the rice with lettuce, tomato, cucumber salad.
  29. 29Serve the rice with lettuce, tomato, cucumber salad.
  30. 30Serve the rice with lettuce, tomato, cucumber salad.
  31. 31Drench it in some white sauce and add some hot sauce and fresh parsley.
  32. 32Drench it in some white sauce and add some hot sauce and fresh parsley.
  33. 33Drench it in some white sauce and add some hot sauce and fresh parsley.

Ingredients

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

Equipment

ovenbaking dishmortar and pestlemeasuring spoonsimmersion blenderfrying panwooden spatulaknifeforktongs