Grilled Chicken Tikka Delight

This grilled chicken tikka with rice raita and chapati delivers a complete homemade Indian meal that feels both special and totally doable on a busy weeknight Whenever my family craves a comforting spread loaded with vibrant flavors this is the classic I turn to Fire grilled spiced chicken pairs with fluffy rice a creamy yogurt-cucumber raita and pillowy chapatis for scooping each bite is pure satisfaction

The first time I served this platter on a rainy weekend my parents practically licked the plates clean Now it is the meal they ask for most family gatherings

Ingredients

• Chicken boneless thigh or breast: gives juicy texture and holds up well to marinating always look for fresh cuts with a pinkish hue
• Plain yogurt: makes the chicken tender and tangy opt for unsweetened and thick yogurt
• Lemon juice: helps break down the meat and adds brightness pick firm lemons for more juice
• Ginger garlic paste: infuses deep aroma check for freshness use homemade if possible
• Chili powder: for heat and color use pure chili powder not a spice blend
• Turmeric powder: for golden color and earthiness look for vibrant yellow powder
• Ground cumin: gives nutty undertones choose whole cumin grind if you can
• Ground coriander: brightens the marinade with citrus notes
• Garam masala: for warmth use a fresh blend for the fullest flavor
• Salt: brings all flavors together use fine salt for easy mixing
• Oil: helps keep chicken moist use any neutral oil
• Basmati rice: offers fluffy and separate grains choose long slender rice with pearly color
• Cucumber: for raita pick crisp and firm cucumbers
• Whole wheat flour: for chapati choose stone ground for best texture
• Fresh herbs (optional): but mint or coriander boost raita flavor
• Cumin powder in raita: gives earthy spice prefer freshly ground

• Always wash and soak rice for fluffier grains and sift flour for airy chapatis

Step by Step Instructions

Marinate the Chicken:

In a large bowl combine thick yogurt lemon juice ginger garlic paste chili turmeric cumin coriander garam masala salt and oil Whisk until smooth Add in the chicken pieces making sure each piece is evenly coated Cover and let it marinate in the refrigerator for at least one hour if you have time leave it overnight for maximum flavor infusion

Cook the Chicken:

Preheat your grill or oven to a moderate high heat If using a pan drizzle a little oil Add the marinated chicken pieces in a single layer Grill or roast turning occasionally for fifteen to twenty minutes until charred golden and cooked through The meat should have little blackened edges but remain juicy inside

Prepare the Rice:

Wash basmati rice in several changes of water until it runs clear Then soak in fresh water for twenty minutes Boil water in a pot add salt and a splash of oil Stir in the soaked drained rice Let it cook uncovered on medium until tender but still holds shape Drain off any excess water cover with a lid and let steam on low heat for five minutes for a fluffy result

Make the Raita:

Whisk yogurt until smooth and creamy Stir in grated or diced cucumber cumin powder a little salt and chopped herbs if you like Chill until serving for best texture and flavor

Prepare Chapati:

Combine flour salt and oil in a mixing bowl Slowly add water and mix to form a smooth soft dough Knead for about five minutes Cover and rest for at least ten minutes Divide into small balls lightly dust each with flour Roll into thin rounds Heat a dry tawa or skillet Cook each chapati for one to two minutes per side pressing gently until golden spots appear Stack and wrap in cloth to keep soft

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Storage Tips

Let cooked chicken and rice cool then transfer to airtight containers They keep well in the fridge for up to three days and can be reheated gently in a microwave or pan Chapatis taste best fresh but leftovers can be wrapped in foil and stored at room temperature overnight or in the fridge for several days The raita is most vibrant when fresh but will keep for one to two days in the refrigerator

Ingredient Substitutions

For a vegetarian twist swap the chicken for firm paneer or pressed tofu and proceed with marinating and grilling Rice can be made with a bit of saffron or toss in peas for rich color Out of whole wheat flour just use all purpose for slightly softer chapati flavor For the raita any thick yogurt will work and you can stir in chopped tomatoes or onions for more crunch

Serving Suggestions

Serve the chicken tikka piled high over the steamed rice with a portion of raita alongside and warm chapatis for scooping Add a squeeze of lemon extra herbs or a few slices of onion for crunch This is a complete meal but you can add a green salad or a simple dal if you are feeding a crowd The colors and aroma make this a standout for festive dinners too

Cultural Note

Chicken tikka is one of the great gifts of Punjabi cuisine a result of marinated meats cooked in a hot tandoor oven It has spread across India and far beyond as an iconic grill dish The combination of rice yogurt and flatbread reflects the balanced meals typical of Indian homes

Recipe FAQs

→ How long should the chicken marinate?

At least 1 hour is best, but overnight marination transforms flavor and tenderness.

→ Can I substitute paneer or tofu?

Absolutely—swap in paneer or tofu, marinate the same way, and grill or pan-cook until golden.

→ How do I keep rice fluffy?

Soak the rice before cooking, use the correct water ratio, and let it steam covered after boiling.

→ What’s the best way to grill chicken indoors?

Use a grill pan or oven at high heat, turning pieces so they cook evenly and get a slight char.

→ How should leftovers be stored?

Store chicken and rice in airtight containers in the fridge up to 3 days; raita, 1–2 days; chapatis, 2–3 days.