Tandoori Chicken Style Fried Rice
Tandoori Chicken Style Fried Rice
Ingredients
For the Tandoori Chicken
- 1 1/2 pounds chicken, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric
- 1/4 teaspoon paprika
- 1 tablespoon olive oil
For the Fried Rice Base
- 2 tablespoons ghee
- 1/2 teaspoon cumin seeds
- 1 red onion, diced
- 4 cloves garlic, sliced
- 1 inch ginger, sliced
- 1 green chili, chopped (optional, but recommended for heat)
- 2 tablespoons tomato puree
- 1 tablespoon tandoori powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 2 tablespoons water
- 1 red bell pepper, cut into 1-inch pieces
- 1/4 teaspoon salt
- 1 1/2 teaspoons tamarind paste
For the Rice and Garnish
- 500 grams Laila Extra long grain Basmati rice, cooked and cooled
- 1/2 teaspoon salt, or to taste
- 1/4 cup fresh coriander, chopped
Instructions
- 1
In a bowl, combine the chicken pieces with 1/2 teaspoon of salt, 1/4 teaspoon of turmeric, 1/4 teaspoon of paprika, and 1 tablespoon of olive oil. Mix thoroughly to ensure the chicken is evenly coated.
⏱️ 5 min
- 2
Heat 1 tablespoon of ghee in a large pan or wok over medium-high heat. Once hot, add the seasoned chicken pieces, ensuring not to overcrowd the pan. Cook in batches if necessary to allow the chicken to crust rather than steam.
⏱️ 8 min
- 3
Once the chicken is crusted on the underneath and cooked through, remove it from the pan and set aside.
⏱️ 2 min
- 4
Add the remaining 1 tablespoon of ghee to the same pan. Once melted, add the cumin seeds and cook for about 30 seconds until fragrant.
⏱️ 1 min
- 5
Add the diced red onion, sliced garlic, and sliced ginger to the pan. Sauté for 3-4 minutes until the onion softens.
⏱️ 4 min
- 6
Stir in the chopped green chili (if using) and cook for another minute.
⏱️ 1 min
- 7
Squeeze in the tomato puree, then add the tandoori powder, coriander powder, and garam masala. Mix well and cook for 2-3 minutes, stirring constantly, until the spices are fragrant and the mixture achieves a rich red color.
⏱️ 3 min
- 8
Add 2 tablespoons of water to the pan to dilute the spice mixture and prevent it from burning. Stir until well combined.
⏱️ 1 min
- 9
Add the red bell pepper pieces and 1/4 teaspoon of salt to the pan. Cook for 2-3 minutes until the bell peppers are slightly tender-crisp.
⏱️ 3 min
- 10
Stir in the tamarind paste and mix thoroughly into the sauce.
⏱️ 1 min
- 11
Return all the cooked chicken to the pan and mix it with the sauce, ensuring the chicken is well coated.
⏱️ 2 min
- 12
Add the cooked and cooled Basmati rice to the pan. Add 1/2 teaspoon of salt (or to taste).
⏱️ 1 min
- 13
Mix all the ingredients thoroughly with the rice until everything is well combined and the rice is evenly coated with the tandoori sauce. Continue to cook for 2-3 minutes, stirring occasionally, to heat the rice through.
⏱️ 3 min
- 14
Stir in the fresh chopped coriander. Give the pan a final shake or stir to mix everything one last time before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tandoori Chicken Style Fried Rice
For the Tandoori Chicken
- 1 1/2 pounds chicken, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric
- 1/4 teaspoon paprika
- 1 tablespoon olive oil
For the Fried Rice Base
- 2 tablespoons ghee
- 1/2 teaspoon cumin seeds
- 1 red onion, diced
- 4 cloves garlic, sliced
- 1 inch ginger, sliced
- 1 green chili, chopped (optional, but recommended for heat)
- 2 tablespoons tomato puree
- 1 tablespoon tandoori powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 2 tablespoons water
- 1 red bell pepper, cut into 1-inch pieces
- 1/4 teaspoon salt
- 1 1/2 teaspoons tamarind paste
For the Rice and Garnish
- 500 grams Laila Extra long grain Basmati rice, cooked and cooled
- 1/2 teaspoon salt, or to taste
- 1/4 cup fresh coriander, chopped
Instructions
- 1
In a bowl, combine the chicken pieces with 1/2 teaspoon of salt, 1/4 teaspoon of turmeric, 1/4 teaspoon of paprika, and 1 tablespoon of olive oil. Mix thoroughly to ensure the chicken is evenly coated.
⏱️ 5 min - 2
Heat 1 tablespoon of ghee in a large pan or wok over medium-high heat. Once hot, add the seasoned chicken pieces, ensuring not to overcrowd the pan. Cook in batches if necessary to allow the chicken to crust rather than steam.
⏱️ 8 min - 3
Once the chicken is crusted on the underneath and cooked through, remove it from the pan and set aside.
⏱️ 2 min - 4
Add the remaining 1 tablespoon of ghee to the same pan. Once melted, add the cumin seeds and cook for about 30 seconds until fragrant.
⏱️ 1 min - 5
Add the diced red onion, sliced garlic, and sliced ginger to the pan. Sauté for 3-4 minutes until the onion softens.
⏱️ 4 min - 6
Stir in the chopped green chili (if using) and cook for another minute.
⏱️ 1 min - 7
Squeeze in the tomato puree, then add the tandoori powder, coriander powder, and garam masala. Mix well and cook for 2-3 minutes, stirring constantly, until the spices are fragrant and the mixture achieves a rich red color.
⏱️ 3 min - 8
Add 2 tablespoons of water to the pan to dilute the spice mixture and prevent it from burning. Stir until well combined.
⏱️ 1 min - 9
Add the red bell pepper pieces and 1/4 teaspoon of salt to the pan. Cook for 2-3 minutes until the bell peppers are slightly tender-crisp.
⏱️ 3 min - 10
Stir in the tamarind paste and mix thoroughly into the sauce.
⏱️ 1 min - 11
Return all the cooked chicken to the pan and mix it with the sauce, ensuring the chicken is well coated.
⏱️ 2 min - 12
Add the cooked and cooled Basmati rice to the pan. Add 1/2 teaspoon of salt (or to taste).
⏱️ 1 min - 13
Mix all the ingredients thoroughly with the rice until everything is well combined and the rice is evenly coated with the tandoori sauce. Continue to cook for 2-3 minutes, stirring occasionally, to heat the rice through.
⏱️ 3 min - 14
Stir in the fresh chopped coriander. Give the pan a final shake or stir to mix everything one last time before serving.
⏱️ 1 min