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Tandoori Chicken Rice Platter recipe


Chicken Boneless ½ kg
Yogurt 1 cup
Tomato Puree ½ cup
Chili Powder ½ tsp
Ginger Garlic 1 tsp
Coriander Powder 1 tsp
Salt 1 tsp
Orange Color 1 pinch
Turmeric ¼ tsp
Garam Masala ½ tsp
Black Pepper ½ tsp
Zafrani Kewra 1 tsp
Chili Garlic Sauce 2 tbsp
Sweet Chili Sauce 2 tbsp
Onion (chopped) ½ cup
Coriander Leaves 2 tbsp
Green Chilies(chopped) 2


Marinate chicken with yogurt, tomato puree, ginger garlic, salt, turmeric, chili powder, coriander powder, black pepper, all spice, orange color, zafrani kewra, chili garlic sauce, sweet chili sauce and leave it for 30 mins. Heat ¼ cup oil, fry chopped onion till light golden. Add marinated chicken, and cook till done. Lastly add chopped coriander and green chilies. Serve with saffron rice.

Ingredients for Saffron Rice

Rice boiled ½ kg with 1 tbsp salt and ½ tsp turmeric
Oil ¼ cup
Zafrani kewra 1 tsp


Boil rice with salt and turmeric until done, drain. Heat oil, add boiled rice, and leave it on dum. Lastly add zafrani kewra, mix well. Serve with tandoori chicken masala.

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