Get ready to embark on a mouthwatering culinary journey that will transport your taste buds straight to the vibrant streets of India! This Chicken Tandoori with Vegetable Biryani is not just a meal, it's an experience that combines the perfect balance of spicy, tangy, and aromatic flavors that will make your dinner guests beg for seconds. Whether you're a seasoned home cook or a curious food adventurer, this recipe promises to elevate your cooking skills and deliver a restaurant-quality dish right from your own kitchen.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup plain yogurt
- 2 tbsp tandoori masala
- 1 cup basmati rice
- 2 cups mixed vegetables (carrots, peas, beans)
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tbsp oil
- Salt to taste
Instructions
- In a large mixing bowl, combine the plain yogurt, tandoori masala, minced garlic, grated ginger, and salt. Mix well to create a marinade for the chicken.
- Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 20 minutes, or up to overnight for deeper flavor.
- While the chicken is marinating, rinse the basmati rice under cold water until the water runs clear. This removes excess starch and helps the rice cook fluffy. Soak the rice in water for 30 minutes, then drain.
- In a large pot, heat 2 tablespoons of oil over medium heat. Add the sliced onion and sauté until it becomes translucent and slightly golden, about 5 minutes.
- Add the mixed vegetables to the pot and sauté for an additional 3-4 minutes, stirring occasionally. Season with salt to taste.
- Stir in the drained basmati rice and cook for 2 minutes, allowing the rice to absorb the flavors from the vegetables and onions.
- Add 2 cups of water to the pot, bring it to a boil, then reduce the heat to low. Cover the pot and simmer for 15-20 minutes, or until the rice is cooked and the water has been absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
- While the rice is cooking, preheat your oven to 400°F (200°C). Line a baking tray with aluminum foil or parchment paper for easy cleanup.
- Place the marinated chicken thighs on the prepared baking tray. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and has a nice char on the outside. You can also broil the chicken for the last 5 minutes for extra crispiness.
- Once the chicken is done, remove it from the oven and let it rest for a few minutes before serving.
- Fluff the vegetable biryani with a fork and serve it on a platter, topped with the baked chicken tandoori. Garnish with fresh cilantro or mint if desired.
- Enjoy your Chicken Tandoori with Vegetable Biryani with a side of yogurt raita or salad for a complete meal.
Tips
- Marination is Key: For the most flavorful chicken, marinate for at least 2-4 hours, or ideally overnight. The longer the marination, the more tender and tasty your chicken will be.
- Rice Preparation: Always rinse your basmati rice thoroughly to remove excess starch, ensuring fluffy and separate grains in your biryani.
- Temperature Control: When baking the chicken, use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C) for perfect doneness.
- Vegetable Variation: Feel free to swap or add different vegetables based on your preference or seasonal availability.
- Spice Level: Adjust the tandoori masala to control the heat - add more for extra spiciness or reduce for a milder flavor.
- Resting Time: Allow the chicken to rest after cooking to help retain its juices and ensure maximum tenderness.
- Garnish Generously: Fresh herbs like cilantro or mint can elevate the final presentation and add a burst of freshness to the dish.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 28g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 120mg
