Chicken Skewers & Rice with Salad & Green Chilli Sauce
Chicken Skewers & Rice with Salad & Green Chilli Sauce
Ingredients
For the Chicken Skewers
- 500 g chicken thighs, deboned and chopped
- 1-2 bell pepper chunks, red bell pepper recommended
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons yogurt
- 1/2 lemon, squeezed
- 2 teaspoons tandoori masala
- 5 garlic cloves, minced
- 1 teaspoon ginger, minced
- 1/2 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon chilli powder
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon sugar, (optional)
- 1-2 tablespoons mustard oil
- generous amount fresh coriander, chopped, for marinade
For the Rice
- 2 cups basmati rice
- as needed oil, for blooming spices
- 1 tablespoon biryani mix
- 1 1/2 teaspoons salt
- 1/2 teaspoon turmeric
- a few cardamom seeds, whole
- 1 cinnamon stick, whole
- 1 bay leaf, whole
- a few cumin seeds, whole
- as needed boiling water, to just cover the rice
For the Salad
- as needed lettuce, chopped
- as needed red onion, thinly sliced
- as needed tomato, chopped
- as needed coriander, chopped
- as needed cucumber, chopped
- 1/2 lemon, juice
- to taste sumac
- to taste salt
- to taste pepper
For the Green Chilli Sauce
- generous handful coriander
- 1 green chilli, large
- 3 tablespoons yogurt
- 2 tablespoons mayo
- 1/2 lemon, juice
- splash water
- pinch salt
- pinch pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- 1
Prepare the chicken marinade: In a large mixing bowl, combine the chopped chicken thighs, 2 tablespoons of yogurt, 5 minced garlic cloves, 1 teaspoon of minced ginger, 1 1/2 teaspoons of salt, 1 teaspoon of pepper, 2 teaspoons of tandoori masala, 1/2 teaspoon of turmeric, 1 teaspoon of paprika, 1 teaspoon of chilli powder, 1 teaspoon of cumin, 1 teaspoon of ground coriander, 1 teaspoon of garam masala, 1/2 teaspoon of sugar (if using), 1-2 tablespoons of mustard oil, and a generous amount of chopped fresh coriander. Squeeze the juice from half a lemon over the mixture.
⏱️ 10 min
- 2
Mix all the marinade ingredients thoroughly with the chicken until every piece is well coated. Add the bell pepper chunks and mix again.
⏱️ 5 min
- 3
Cover the bowl with plastic wrap and refrigerate to marinate for at least 2 hours, or preferably overnight for best flavor.
- 4
Prepare the rice: Wash 2 cups of basmati rice thoroughly under cold water until the water runs clear. Set aside.
⏱️ 5 min
- 5
In a pot, add a small amount of oil over medium heat. Add the whole cardamom seeds, cinnamon stick, bay leaf, and cumin seeds. Bloom the spices for a couple of minutes until fragrant. Add 1 tablespoon of biryani mix and 1/2 teaspoon of turmeric, stirring to combine with the oil and whole spices.
⏱️ 5 min
- 6
Add the washed basmati rice grains to the pot with the bloomed spices. Stir well to coat the rice. Cook for 7-10 minutes on medium heat, stirring occasionally.
⏱️ 10 min
- 7
Pour boiling kettle water into the pot until it just covers the rice. Add 1 1/2 teaspoons of salt and stir gently. Cover the pot tightly with a plastic bag or foil, then place the lid on top. Reduce heat to medium-low and steam for 15 minutes. Do not open the lid during this time. After 15 minutes, check if the rice is cooked through; if not, re-cover and steam for a few more minutes.
⏱️ 20 min
- 8
While the rice is steaming, prepare the green chilli sauce: In a blender, combine a generous handful of fresh coriander, 1 large green chilli (chopped), the juice from half a lemon, a splash of water, a pinch of salt, a pinch of pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Blend until smooth and vibrant green.
⏱️ 5 min
- 9
Pour the blended mixture into a bowl. Stir in 3 tablespoons of yogurt and 2 tablespoons of mayo until well combined. Taste and adjust seasoning, spiciness, or thickness as desired.
⏱️ 3 min
- 10
Prepare the salad: Finely chop the lettuce, red onion, tomato, coriander, and cucumber. Place all chopped vegetables in a bowl. Add the juice from half a lemon, sumac, salt, and pepper to taste. Mix all ingredients together.
⏱️ 10 min
- 11
Thread the marinated chicken and bell pepper chunks onto wooden skewers.
⏱️ 10 min
- 12
Cook the chicken skewers: Preheat your air fryer or oven to 180°C (350°F). Place the skewers on a rack over a baking sheet lined with parchment paper. Airfry or oven bake for 25 minutes, basting occasionally with any remaining marinade or chicken juices. Alternatively, pan fry the skewers on medium heat for 15 minutes, turning frequently until cooked through and nicely charred.
⏱️ 25 min•🌡️ 180
- 13
To assemble: Place a mound of cooked rice on each plate. Arrange the cooked chicken skewers next to the rice. Serve a portion of the fresh salad. Drizzle the green chilli sauce generously over the chicken skewers and rice. Garnish with fresh coriander, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Skewers & Rice with Salad & Green Chilli Sauce
For the Chicken Skewers
- 500 g chicken thighs, deboned and chopped
- 1-2 bell pepper chunks, red bell pepper recommended
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons yogurt
- 1/2 lemon, squeezed
- 2 teaspoons tandoori masala
- 5 garlic cloves, minced
- 1 teaspoon ginger, minced
- 1/2 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon chilli powder
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon sugar, (optional)
- 1-2 tablespoons mustard oil
- generous amount fresh coriander, chopped, for marinade
For the Rice
- 2 cups basmati rice
- as needed oil, for blooming spices
- 1 tablespoon biryani mix
- 1 1/2 teaspoons salt
- 1/2 teaspoon turmeric
- a few cardamom seeds, whole
- 1 cinnamon stick, whole
- 1 bay leaf, whole
- a few cumin seeds, whole
- as needed boiling water, to just cover the rice
For the Salad
- as needed lettuce, chopped
- as needed red onion, thinly sliced
- as needed tomato, chopped
- as needed coriander, chopped
- as needed cucumber, chopped
- 1/2 lemon, juice
- to taste sumac
- to taste salt
- to taste pepper
For the Green Chilli Sauce
- generous handful coriander
- 1 green chilli, large
- 3 tablespoons yogurt
- 2 tablespoons mayo
- 1/2 lemon, juice
- splash water
- pinch salt
- pinch pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- 1
Prepare the chicken marinade: In a large mixing bowl, combine the chopped chicken thighs, 2 tablespoons of yogurt, 5 minced garlic cloves, 1 teaspoon of minced ginger, 1 1/2 teaspoons of salt, 1 teaspoon of pepper, 2 teaspoons of tandoori masala, 1/2 teaspoon of turmeric, 1 teaspoon of paprika, 1 teaspoon of chilli powder, 1 teaspoon of cumin, 1 teaspoon of ground coriander, 1 teaspoon of garam masala, 1/2 teaspoon of sugar (if using), 1-2 tablespoons of mustard oil, and a generous amount of chopped fresh coriander. Squeeze the juice from half a lemon over the mixture.
⏱️ 10 min - 2
Mix all the marinade ingredients thoroughly with the chicken until every piece is well coated. Add the bell pepper chunks and mix again.
⏱️ 5 min - 3
Cover the bowl with plastic wrap and refrigerate to marinate for at least 2 hours, or preferably overnight for best flavor.
- 4
Prepare the rice: Wash 2 cups of basmati rice thoroughly under cold water until the water runs clear. Set aside.
⏱️ 5 min - 5
In a pot, add a small amount of oil over medium heat. Add the whole cardamom seeds, cinnamon stick, bay leaf, and cumin seeds. Bloom the spices for a couple of minutes until fragrant. Add 1 tablespoon of biryani mix and 1/2 teaspoon of turmeric, stirring to combine with the oil and whole spices.
⏱️ 5 min - 6
Add the washed basmati rice grains to the pot with the bloomed spices. Stir well to coat the rice. Cook for 7-10 minutes on medium heat, stirring occasionally.
⏱️ 10 min - 7
Pour boiling kettle water into the pot until it just covers the rice. Add 1 1/2 teaspoons of salt and stir gently. Cover the pot tightly with a plastic bag or foil, then place the lid on top. Reduce heat to medium-low and steam for 15 minutes. Do not open the lid during this time. After 15 minutes, check if the rice is cooked through; if not, re-cover and steam for a few more minutes.
⏱️ 20 min - 8
While the rice is steaming, prepare the green chilli sauce: In a blender, combine a generous handful of fresh coriander, 1 large green chilli (chopped), the juice from half a lemon, a splash of water, a pinch of salt, a pinch of pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Blend until smooth and vibrant green.
⏱️ 5 min - 9
Pour the blended mixture into a bowl. Stir in 3 tablespoons of yogurt and 2 tablespoons of mayo until well combined. Taste and adjust seasoning, spiciness, or thickness as desired.
⏱️ 3 min - 10
Prepare the salad: Finely chop the lettuce, red onion, tomato, coriander, and cucumber. Place all chopped vegetables in a bowl. Add the juice from half a lemon, sumac, salt, and pepper to taste. Mix all ingredients together.
⏱️ 10 min - 11
Thread the marinated chicken and bell pepper chunks onto wooden skewers.
⏱️ 10 min - 12
Cook the chicken skewers: Preheat your air fryer or oven to 180°C (350°F). Place the skewers on a rack over a baking sheet lined with parchment paper. Airfry or oven bake for 25 minutes, basting occasionally with any remaining marinade or chicken juices. Alternatively, pan fry the skewers on medium heat for 15 minutes, turning frequently until cooked through and nicely charred.
⏱️ 25 min•🌡️ 180 - 13
To assemble: Place a mound of cooked rice on each plate. Arrange the cooked chicken skewers next to the rice. Serve a portion of the fresh salad. Drizzle the green chilli sauce generously over the chicken skewers and rice. Garnish with fresh coriander, if desired.
⏱️ 5 min