ONE POT TANDOORI CHICKEN AND RICE
If you are feeling lazy or you are too tired on a week night, and you want dinner in under 30 minutes, try out this one pot tandoori chicken and rice. It has all the flavours of the tandoori chicken and comes along with rice for a quick meal.
Ingredients
CHICKEN MARINADE
- Boneless chicken Thighs 750g
- 1/4 cup yogurt
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- salt to taste
- 3/4 tsp red chilli powder
- 1 tsp tandoori masala
- 2 tsp lemon juice
- 1 tsp ginger garlic powder
- 1 tsp kasuri methi
- 1 tsp oil
- 4 tbsp oil for shallow frying
FOR RICE
- 2.5 cups washed basmati rice
- 4.5 to 5 cups of water
- salt
- 1 sliced onion
- 1 tsp ginger garlic paste
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric
- 1 tsp tandoori masala
- 2 chopped jalapeños optional
- chopped coriander leaves for garnish
Instructions
- Marinate large boneless chicken thighs with coriander powder, cumin powder, salt, red chilli powder, turmeric, tandoori masala, ginger garlic paste,yogurt, lemon juice and kasuri methi for 15 to 20 minutes.
- In a large pan, heat oil and shallow fry the marinated chicken on both sides, each side for 5 to 8 minutes. Once the chicken is done, remove it out of the pan and keep it aside.
- In the same pan, sauté onions and jalapeños. Add ginger garlic paste and sauté for 2 minutes.
- Add all the spice( coriander powder, cumin powder, salt, tandoori masala, turmeric powder) and roast the spices on low flame for a minute.
- Add washed basmati rice and toast it for 1 to 2 minutes.
- Add water, give it a good mix and cook the rice until all the water is absorbed.
- Add back the cooked chicken on top and steam the rice for 15 to 20 minutes on a low flame( before closing the lid to steam, you can also place a piece of charcoal in a aluminium foil and smoke it to get the charcoal flavour).
- Garnish with some chopped coriander leaves, serve hot with some salad and raita( or any sauce of your choice).