Quick Chicken Tandoori with Garlic & Ghee Rice

40 Minutes

Indian/Indian Fusion

Serves: 4

To make your Diwali feast feel extra special, this Quick Chicken Tandoori adds a really nice touch to the table.

Made with

4 chicken thighs, bone-in & skin-on (~1 1/2 pounds)

4 tablespoons Greek yogurt

1 1/2 tablespoons crushed garlic paste

1/2 tablespoons crushed ginger paste

1/2 teaspoons chili powder

2 teaspoons garam masala

1/2 teaspoon black pepper

1 1/2 teaspoons coriander powder

1 tablespoon kosher salt

1/4 teaspoon ground turmeric

1 teaspoon dried methi leaves

1 1/2 tablespoons lime juice

3 teaspoons mustard oil

3 tablespoons mustard oil

1 cup frozen peas and carrots

2 packages microwaveable Garlic and Ghee Rice

Cut 3 slits into each chicken thigh. Preheat the oven to 475°F (180°C).
In a mixing bowl, marinate the chicken with yogurt, spices, lime juice, and 1 1/2 teaspoon of mustard oil.
On high heat, in a large pan, add 3 tablespoons of mustard oil and heat the pan. Once oil and pan are hot, add chicken thighs, skin side down. Once the skin side is charred, use tongs and flip to the other side. This will take about 11 minutes.
Put seared chicken breasts on a baking sheet tray.
Place in the oven for about 15 minutes until the chicken is fully cooked and juices run clear.
Serve the cooked tandoori chicken and microwaveable Garlic and Ghee Rice with vegetables.
Make Royal^® Microwaveable Garlic and Ghee Rice according to package instructions.
Immediately after cooking Royal^® Microwaveable Garlic and Ghee Rice, add frozen peas and carrots to hot rice in a frying pan set over medium-low heat. Cook until the vegetables are warmed through.

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