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Grilled Indian Chicken with Nutty Tamarind Rice

Authors
  • avatar
    Name
    ChefPandas
    Twitter

🍽️ Recipe Overview

  • Cuisine : Indian
  • Dietary Focus : High-Protein, Balanced, High-Fiber, Low-Carb
  • Calories/Serving : 447
  • Time : Slow
  • Serves : 3
  • Equipment : Grill, Instant Pot, Stovetop, Microwave
  • Skill Level : Medium to Hard

👨‍🍳 Chef's Notes

Grilling the chicken adds a smoky flavor, while the nutty tamarind rice complements the dish with a tangy twist. Slow cooking allows the flavors to meld beautifully, creating a truly satisfying meal.

⭐ Why This Recipe Works

Marinating the chicken in Indian spices and grilling it to perfection locks in the juices and enhances the flavor. The nutty tamarind rice brings a unique taste profile that perfectly balances the dish's protein and fiber content.

🧾 Ingredients

  • 500g Chicken Breast, boneless and skinless (17.6 oz)
  • 1 cup Basmati Rice (200g)
  • 2 tbsp Tamarind Sauce (30ml)
  • 1 tsp Cumin
  • 1 tsp Garlic Powder
  • Salt and Pepper to taste
  • Fresh Cilantro for garnish

🔪 Preparation

  1. In a bowl, mix the chicken with cumin, garlic powder, salt, and pepper. Let it marinate for at least 30 minutes.
  2. Rinse the basmati rice until the water runs clear. Drain and set aside.
  3. Prepare the grill for cooking over medium-high heat.

🥘 Cooking Instructions

  1. Grill the marinated chicken for 6-8 minutes per side or until fully cooked, with beautiful grill marks. (Internal temperature should reach 165°F or 74°C.)
  2. In an instant pot or on the stovetop, cook the basmati rice according to package instructions but substitute 1 cup of water with tamarind sauce for added flavor.
  3. Once the rice is cooked, fluff it with a fork and serve alongside the grilled chicken. Garnish with fresh cilantro.

⏱️ Timing Breakdown

  • Preparation: 30 minutes
  • Cooking: 20 minutes
  • Total: 50 minutes

📊 Nutrition Facts

  • Calories: 447 per serving
  • Protein: 30g
  • Carbohydrates: 50g
  • Fat: 10g
  • Fiber: 4g

🔄 Variations & Substitutions

  • For a vegetarian option, replace chicken with grilled tofu or paneer.
  • Substitute basmati rice with cauliflower rice for a low-carb alternative.

💡 Pro Tips

  • Pat the chicken dry before marinating to ensure better absorption of flavors.
  • Let the grilled chicken rest for a few minutes before slicing to retain its juices.

🌡️ Storage Instructions

  • Store any leftover chicken and rice in airtight containers in the refrigerator for up to 3 days.
  • Reheat gently in the microwave or on the stovetop, adding a splash of water to the rice to prevent it from drying out.

Remember to savor the aromatic grilled chicken and tangy tamarind rice for a delightful culinary experience that's both healthy and satisfying!