Tandoori Chicken with Rice and Cardamom

Main Dishes | Indian cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Tandoori Chicken with Rice and Cardamom

Ingredients

Yogurt powder - 8 fl oz
Tagine Spice Mix - 2.1 oz
Meyer Lemon Juice - 2 tablespoons
Skin-On Chicken Breasts - 2 lbs
Onion - 1 head
Vegetable Oil - 1 tablespoon
Long-Grain Rice - 10.6 oz
Cardamom - 2 pieces
Spinach - 14.1 oz
Chicken Broth - 25 fl oz

Step by Step guide

Step 1

Soak 8 wooden skewers in cold water for 30 minutes. In a bowl, mix yogurt, tandoori spice mix, and lemon juice, then add diced chicken breasts, mix well, cover, and marinate for 10 minutes.

Step 2

Meanwhile, heat oil in a pan and add finely chopped onion. Sauté for 3 minutes, then add rice and broken cardamom pods. Cook, stirring, for 3-5 minutes. Add hot chicken broth and bring to a boil. Reduce heat to low and simmer for 15 minutes.

Step 3

Preheat the grill in the oven. Thread pieces of chicken onto the skewers, leaving a quarter of the skewer empty at the bottom, and cook for 5 minutes on each side or until cooked through.

Step 4

Wash the spinach and place it in a large pot without drying. Cover and cook over medium heat for 1-2 minutes until the spinach wilts. Serve rice on plates, add some spinach and chicken. Serve with yogurt.