Chicken & Tandoori Rice

Ingredients

• 1 kg chicken thighs
• 2 cups basmati rice
• 3 tbsps yogurt
• 1 tbsp ginger & garlic paste
• 2 tbsps garam masala
• 3 tbsp tandoori spices
• salt & pepper (to taste)
• 1 piece onion (sliced)
• 1 tsp cumin seeds
• 1 stick cinnamon
• 3 pieces cardamom pods
• 2 pieces bay leaves
• 3 pieces cloves
• 4 tbsp ghee (divided usage)
• 3 cups water

Steps

1. 1

   Wash and soak the basmati rice for about 20 minutes.

2. 2

   Add yogurt, ginger & garlic paste, garam masala, tandoori spices, salt, and pepper to the chicken. Marinate if time permits.

3. 3

   Bake the chicken in an oven at 180°C for 40 minutes, then switch the broiler on high for 10 minutes, flipping halfway through.

4. 4

   Saute sliced onions and aromatics (cumin, cinnamon, cardamom, bay leaves, cloves) in 1 tbsp of ghee.

5. 5

   Add the soaked rice to the pan and toast slightly. Add water and salt/seasoning to taste.

6. 6

   Boil on high for 7 minutes until water is absorbed, then reduce heat to the lowest setting, cover, and cook for 20 minutes.

7. 7

   Brush the cooked chicken with remaining ghee.

8. 8

   Serve the chicken on top of the rice and garnish with fresh coriander and radish.

Notes

Chicken can also be prepared in an air fryer. Serve with raita.

Nutrition per serving

• food
• cooking
• india
• chicken
• tandoori