Juicy Tandoori Chicken Skewers paired with fluffy, spice-infused turmeric and cumin basmati rice make this a flavor-packed, Indian-inspired meal you’ll crave again and again. Served with a refreshing mint yogurt sauce and ready in just 30 minutes, it’s the perfect easy weeknight dinner or vibrant weekend feast!
Tandoori Chicken Skewers with Fragrant Turmeric and Cumin Basmati Rice
Rated 5.0 stars by 1 users
Category
side dishes
Servings
6
Prep Time
10 minutes
Cook Time
30 minutes
Craving something bold, spicy, and satisfying? These Tandoori Chicken Skewers with Fragrant Turmeric and Cumin Basmati Rice bring the rich, vibrant flavors of Indian cuisine right into your kitchen — with minimal prep and maximum payoff.
Author:Sealand Quality Foods
Ingredients
- 12 pieces Sealand Tandoori Chicken Skewers, frozen
- 1/2 cup of water
- 1 Tablespoon olive oil
- 1 tablespoon minced cilantro
- 1 Tablespoon ghee
- 1 cinnamon stick
- 6-7 whole cloves
- 2 cardamom pods, whole
- 2 bay leaves
- 1 onion, minced
- 2 tablespoons grated ginger
- 3 cloves garlic, minced
- 1 whole green chili or red
- 1 tablespoon turmeric
- 1 1/2 teaspoon coriander powder
- 1 1/2 teaspoons ground cumin
- 2 cups long grain basmati rice
- 3 cups vegetable or chicken stock, hot
- 1/4 cup minced cilantro and parsley
- 1 cup Greek Yogurt
- 1/4 teaspoon salt
- 2 tablespoons fresh mint, minced
- Juice of 1/2 a lemon
- Extra lemon wedges
Fragrant Turmeric and Cumin Basmati Rice
Mint Yogurt to serve:
Directions
- Preheat the oven to 375 degrees F.
- Remove the Sealand Tandoori chicken skewers from the bag and place them in an oven safe dish.
- Drizzle the olive oil and water over the chicken and bake for 30 minutes.
- In the meantime make the rice.
- Preheat a pot with the ghee over medium high heat.
- Cook the whole spices in ghee: cinnamon, cloves, bay leaves and cardamom for 2 minutes until fragrant.
- Add the onions and cook for 3 minutes until soft.
- Add the ginger and garlic and sauté for 1 minute.
- Add in the turmeric, coriander and cumin, cook for 1 more minute.
- Add the basmati rice and toss it well with the spices and ghee for 2 minutes.
- Add the stock over the rice and bring it to a boil.
- Then cover the pot and lower the heat to the lowest setting.
- Let the rice cook for 20-25 minutes until soft and fluffy.
- Remove the lid and add in the fresh cilantro and parsley.
- Make the yogurt by mixing all ingredients together in a bowl.
- When the chicken is ready, sprinkle some cilantro over.
- Serve the chicken with the rice and yogurt, and some lemon wedges.
