how to make ultimate Tandoori chicken with cumin rice and simple salad

Hai, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tandoori chicken with cumin rice and simple salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Table of Contents


  • 4 chicken drumsticks
  • 1 chicken breast fillet
  • 4 chicken tenderloins
  • 4 1/2 tablespoons tandoori paste
  • 4 1/2 tablespoons plain yoghurt
  • 1 tablespoon olive oil
  • 1 teaspoon ginger, coarsely crushed (optional)
  • 1 1/2 teaspoons salt
  • 2 tablespoons fresh coriander, coarsely chopped
  • 1 lemon, cut into wedges, for garnish


  • Step 1
    Prepare the chicken: Cut the tenderloins in half and remove any traces of fat.
  • Step 2
    Remove the skin off the drumsticks and make deep slits all over the drumsticks, the slits should be deep enough to reach the bones (this allows the drumstick to be evenly and well cooked).
  • Step 3
    Cut up the breast fillet in large pieces (about 7cm in length, 5cm width).
  • Step 4
    Now take a medium bowl and mix the tandoori paste, yogurt, salt, olive oil well. It must form a smooth paste. You can also add the crushed ginger for extra kick in the chicken.
  • Step 5
    Preheat the oven to 210C fan-forced.
  • Step 6
    On two large baking trays or baking dishes and line them with a layer of aluminium foil and a layer of baking paper covering the sides as well. Grease the trays lightly with some olive oil.
  • Step 7
    Take the chicken parts and coat each one well with the paste and place them carefully on the tray with a little space between each piece. Place all the drumsticks on one tray and all the other cuts on a separate one.
  • Step 8
    It is recommended to use your fingers and rub the paste into the slits of the drumsticks to ensure maximum flavour.
  • Step 9
    Place the tray with drumsticks on the top most rack in oven and the other tray in the lowest rack. Drumsticks take much longer to cook so it is better to place it on the top rack as it is much hotter and the lower rack.
  • Step 10
    Turn the chicken parts after 30 minutes. If you want the chicken to be dry and crispy, you can leave the chicken for a further 30 minutes or more. Or, you can remove the trays from the oven after 20 minutes for a mildly moist texture or when the consistency of the chicken looks right to you. You may notice some light burning on parts of the chicken, as it sometimes happens to the layer of the paste on the chicken. This is totally normal.
  • Step 11
    When the chicken is ready, garnish with chopped coriander and serve alongside with the lemon juice. Sprinkle some lemon juice on the chicken before you eat to have a tangy twist to it and also makes the meat even more tender, but this is optional.
  • Step 12
    Prepare the cumin rice: Rinse and drain the rice. Add the water and start the cooking function (in the rice cooker or microwave).
  • Step 13
    Take a small frying pan, and add the butter and olive oil and warm it up slowly on a medium low heat. When the butter is completely melted, add the cumin seeds. Cook it until you see the cumin seeds browning, it should take about 3 to 4 minutes. Immediately add this to the rice which is now halfway cooking and mix it well. Add salt and mix again.
  • Step 14
    Continue cooking the rice. When you are using the rice cooker, you need not switch it off or remove it from the cooker when you are adding the cumin seed mixture. When it has cooked completely, use a spoon to separate the rice around to prevent clumping.
  • Step 15
    Make the simple salad: Cut the cucumber in medium sized cubes or slices. Cut the carrot in medium-sized cubes. Put them in a large bowl and mix in the salt, lemon juice. Sprinkle with coriander leaves and serve.
  • Step 16
    Prepare the yoghurt raita: Mix yoghurt, water, salt, cumin seed powder and paprika well in a large bowl. Serve chilled.

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