Chicken Tandoori & Rice

I can’t even begin to tell you how delicious this meal was.

It looks like it took hours with a ton of ingredients. The taste however, is next level.

We had this for iftar during Ramadan last month. The sides were a simple salad (cucumber, tomato, and onions) and yogurt with chopped cucumber.

Recipe adapted from @chefjjskitchen

• 1 kg chicken (I used drumsticks and thighs)

• 2 cups basmati rice

• 3 tbsp yogurt

• 1 tbsp ginger and garlic paste

• 2 tbsp garam masala

• 3 tbsp tandoori spices

• Salt and pepper

• 1 onion, sliced

• 1 tsp cumin seeds

• 1 cinnamon stick

• 3 cardamom pods

• 2 bay leaves

• 3 cloves

• 4 tbsp ghee

• 3 cups water

Directions:

1. Start by washing and soaking the rice for about 20 minutes.

2. Mix the chicken with the yogurt, ginger and garlic paste, garam masala, tandoori spices, salt, and pepper.

3. If you have time, let it marinate. I cooked it in the airfryer, on 200, for 11 minutes, then flipped for 8 minutes (yes, the char you see on the chicken is from the airfyer!)

4. In a pot, sauté the sliced onions with the cumin, cinnamon, cardamom, bay leaves, and cloves in 1 tablespoon of ghee.

5. Add the rice and give it a quick toast. Then add the remaining seasoning and water.

6. Let it cook on high until most of the water is absorbed, about 7 minutes.

7. Lower the heat, cover, and let it cook for another 20 minutes.

8. Top the rice with the chicken. Add coriander and radish if you like. Serve with raita.

Simple. Comforting. And really good. Try it out and let me know what you think.