Tandoori chicken with rice and cardamom
4 servings
35 minutes
Tandoori chicken with rice and cardamom is a vibrant dish of Indian cuisine filled with the aromas of spices and the tenderness of marinated meat. Its roots go back centuries when the tradition of cooking chicken with yogurt and spices originated in Northern India. The tender chicken soaked in tandoori yogurt marinade takes on a golden color and rich flavor after grilling. Accompanied by fluffy rice infused with the subtle aroma of cardamom and fresh spinach, this dish surprises with a harmony of flavors — spiciness, softness, and freshness. It pairs perfectly with chilled yogurt that softens the heat of the spices. Such a treat not only warms the soul but also transports you to the atmosphere of a true Indian feast.
1
Soak 8 wooden sticks in cold water for 30 minutes. In a bowl, mix yogurt, tandoori, and lemon juice, add diced chicken breasts, mix well, cover, and marinate for 10 minutes.
- Yogurt: 250 ml
- Tandoori: 60 g
- Lemon juice: 2 tablespoons
- Chicken breast: 1 kg
2
Meanwhile, heat oil in a pan and add finely chopped onion. Fry 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.
- Vegetable oil: 1 tablespoon
- Onion: 1 head
- Long grain rice: 300 g
- Cardamom pods: 2 pieces
- Chicken broth: 750 ml
3
Preheat the grill in the oven. Skewer the chicken pieces, leaving a quarter of the stick empty at the bottom, and cook for 5 minutes on each side or until done.
4
Wash the spinach and place it in a large pot without drying. Cover with a lid and cook over medium heat for 1-2 minutes until the spinach wilts. Serve rice, some spinach, and chicken on plates. Serve with yogurt.
- Spinach: 400 g
- Yogurt: 250 ml