Grilled Chicken Tikka Rice Chapati (Printable Version)
A flavorful Indian meal with grilled chicken, spiced rice, creamy raita, and soft chapatis.
# What You'll Need:
→ Chicken Tikka
01 -
500 g boneless chicken thigh or breast, cut into chunks
02 -
120 ml plain yogurt
03 -
15 ml lemon juice
04 -
15 g ginger-garlic paste
05 -
5 g chili powder
06 -
5 g turmeric powder
07 -
5 g ground cumin
08 -
5 g ground coriander
09 -
2.5 g garam masala
10 -
Salt, to taste
11 -
30 ml oil, plus extra for grilling
→ Steamed Basmati Rice
12 -
200 g basmati rice
13 -
480 ml water
14 -
2.5 g salt
15 -
5 ml oil or ghee
→ Raita
16 -
240 ml plain yogurt
17 -
0.5 cucumber, grated or finely chopped
18 -
1 g ground cumin
19 -
Salt, to taste
20 -
Fresh coriander or mint leaves, optional
→ Chapati
21 -
120 g whole wheat flour
22 -
120 ml water, as needed
23 -
15 ml oil or ghee
24 -
Pinch of salt
# Steps To Follow:
01 -
Combine yogurt, lemon juice, ginger-garlic paste, chili powder, turmeric, cumin, coriander, garam masala, salt, and oil in a large bowl. Add chicken pieces, coat thoroughly, cover, and marinate in the refrigerator for at least 1 hour or overnight for optimal flavor.
02 -
Preheat grill, grill pan, or oven to 200°C. Thread chicken onto skewers or arrange on a tray. Grill for 15–20 minutes, turning occasionally until lightly charred and cooked through, or cook in a heated non-stick pan over medium-high heat until golden and fully cooked.
03 -
Rinse rice under cold water until water runs clear. Soak in fresh water for 20 minutes, then drain. Bring water, salt, and oil or ghee to a boil in a saucepan. Add rice, cook uncovered until just tender. Drain excess water if necessary, cover, and steam on low heat for 5 minutes.
04 -
Whisk yogurt until smooth. Stir in cucumber, cumin, salt, and optional fresh herbs. Chill until ready to serve.
05 -
Mix flour, salt, and water to form a soft dough. Knead briefly, cover, and rest for 10–15 minutes. Divide into equal balls, roll into thin discs, and cook on a hot tawa or skillet until both sides develop golden spots, brushing lightly with oil or ghee if desired.
# Notes and Tips:
01 -
For intense smoky flavor, place a piece of hot charcoal in a small bowl inside the marinated chicken, drizzle with oil, cover, and infuse for 5 minutes.
02 -
Soaking basmati rice before cooking enhances its fluffiness and texture.
03 -
Raita is best served fresh but can be refrigerated up to 2 days.
04 -
Chapatis retain softness when wrapped in a clean towel or foil immediately after cooking.