Preparation
This dish combines the tenderness of yogurt-marinated chicken with aromatic and colorful rice. The yogurt marinade makes the chicken extremely succulent and flavorful, while the rice with carrots and peas adds color and nutrients to the meal.
Cooking Instructions
1. Prepare the marinade
In a bowl, mix the yogurt, garlic, curry, paprika, lemon juice, salt, and pepper.
2. Marinate the chicken
Cut the chicken into strips or cubes and add to the marinade. Cover and refrigerate for at least 2 hours (ideally overnight).
3. Prepare the rice
Wash the rice in cold water until the water runs clear. Set aside.
4. Sauté the vegetables
In a pot, heat the olive oil and sauté the onion until translucent. Add the grated carrot and cook for 2-3 minutes.
5. Cook the rice
Add the rice to the pot and coat well. Pour in 600ml of hot water and salt. Bring to a boil, then reduce heat, cover, and cook for 15 minutes. Add the peas in the last 5 minutes.
6. Grill the chicken
While the rice cooks, remove the chicken from the marinade (let excess drain). Grill on a very hot pan or grill for 4-5 minutes per side, until well cooked and golden.
7. Finish
Fluff the rice with a fork. Serve the grilled chicken over the rice and garnish with fresh cilantro.
Tips
- The longer it marinates, the more flavorful the chicken will be
- Don’t discard excess marinade - you can use it to make a sauce
- Basmati rice doesn’t need to be sticky; each grain should be loose
- You can grill the chicken in the oven at 200°C for 20-25 minutes
Notes
Calories: Approximately 480 kcal per serving Yield: 4 servings The yogurt marinade is a traditional Indian method that tenderizes and flavors the meat.