Tandoori Chicken Over Rice

32m
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. 2Let the chicken marinate for as long as you like.
  3. 3Combine mayonnaise, yogurt, a garlic clove, lemon juice, salt, and pepper and blend using an immersion blender.
  4. 4For the rice, start with some ghee, chicken bouillon, seven spice, and cardamom pods in a pan.
  5. 5Add washed and drained basmati rice, water, and salt.
  6. 6Cover and let it simmer on low for about 15-20 minutes.
  7. 7Sear the chicken in some ghee until golden on both sides.
  8. 8Take the chicken out of the pan and chop it up into rough cubes.
  9. 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.
  10. 10Serve the rice with lettuce, tomato, cucumber salad.
  11. 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