Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Chandigarh · Lunch

Tandoori Chicken with Rice and Salad

Traditional 5. Tandoori Chicken with Rice and Salad recipe

🧺 Ingredients

• Chicken pieces (skin removed): 600g
• Yogurt: 150ml
• Ginger-garlic paste: 2 tbsp
• Red chilli powder: 2 tsp
• Turmeric: ½ tsp
• Garam masala: 1 tsp
• Lemon juice: 2 tbsp
• Oil: 3 tbsp
• Salt: to taste
• Green chillies: 2
• Coriander leaves: 2 tbsp
• Basmati rice (cooked): 300g
• Lemon juice: 3 tbsp
• Turmeric: ¼ tsp
• Mustard seeds: 1 tsp
• Oil: 2 tbsp
• Curry leaves: 6-8
• Dry red chillies: 2
• Peanuts: 2 tbsp
• Cucumber (diced): 150g
• Tomatoes (diced): 150g
• Carrots (diced): 100g
• Red onions (thinly sliced): 80g
• Lemon juice: 1 tbsp
• Salt: to taste

👩‍🍳 How to make Tandoori Chicken with Rice and Salad

1. Make 4-5 cuts in each chicken piece. Marinade in yogurt, ginger-garlic, red chilli, turmeric, garam masala, lemon, salt, oil for 2 hours.
2. Preheat oven to 220°C. Place chicken on greased tray.
3. Bake for 25-30 mins until cooked through and charred at edges.
4. Internal temp should be 75°C at thickest point.
5. Heat oil at 150°C. Add mustard seeds (crackle 15 seconds).
6. Add dry red chillies, curry leaves, cook 20 seconds.
7. Add peanuts, fry 30 seconds.
8. Add cooked rice, turmeric, lemon juice, salt. Toss gently for 2 mins.
9. Mix all vegetables. Add lemon juice, salt. Toss gently.
10. ---

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