Tandoori Chicken Fried Rice and Saffron Rice
Tandoori chicken fried rice is a combination of oven or grill cooked tandoori chicken that perfectly blends with the plain white cooked basmati rice. Saffron rice is a nice mildly spiced rice to add to the spicy Tandoori rice to balance the flavors.
Whether you use freshly cooked tandoori chicken or leftover tandoori chicken, this dish will be a hit. I tried this for the first time when I had so much extra tandoori chicken left after the party. Since then, I have made this recipe several times. Now I cook the tandoori chicken fresh to make this rice. I have made Saffron rice alongside this dish to balance the spices of tandoori chicken rice. It is unnecessary to make the saffron rice short on time, but a nice add-on while making it for a party.
There are some advantages to have different kinds of rice in this recipe. I like it this way as people who tend to eat spicy food can choose just the Tandoori chicken rice—if you prefer medium spice like me, then mixing equal amounts of Tandoori rice and saffron rice works well. People who prefer less spicy food can have saffron rice with chicken on the side.
I have used a lot of onions in this recipe. Tandoori chicken is more flavorful with onions, lime juice, and cilantro. Feel free to cut down on the number of onions used. Instead of 1 cup in each recipe, use 1/2 cup.
This spice mixture recipe is the simplest way to make Tandoori chicken. A more elaborate recipe can have few more different powders like Amchoor powder (dry mango powder). Amchoor powder tenderized the meat. Other spices are Kashmiri chili powder (which gives a bright red color to the chicken), optional cloves, and cinnamon powder.
Once you cook the Tandoori chicken in the oven, it is good to store it in the refrigerator for two days. Seal the container with a tight lid and avoid any moisture. Before using, reheat the chicken again in the oven @ 4oo F for 10 minutes. Marinated chicken is good to put in the refrigerator for 24 to 48 hours if the chicken is within the expiration date.
Print
Tandoori Chicken Fried Rice and Saffron Rice
- Total Time: 45 minutes
- Yield: 8 servings
Description
Tandoori chicken fried rice is a combination of oven or grill cooked tandoori chicken that perfectly blends with the plain white cooked basmati rice. Saffron rice is a nice mildly spiced rice to add to the spicy Tandoori rice to balance the flavors.
Ingredients
Tandoori Chicken:
Chicken(with bones)- 1 lb
Marinating ingredients:
Turmeric Powder- 1/2 tsp
Salt- 3/4 tsp
Chili Powder- 1 tsp
Cumin Powder- 3/4 tsp
Coriander Powder- 1 tsp
Garam Masala Powder- 1/2 tsp
Garlic Cloves- 3
Ginger- 1 Tbsp
Yogurt- 3 Tbsp
Oil- 1 1/2 Tbsp
Red Food Coloring- 2 drops.
Saffron Rice:
Saffron- 1/2 tsp
Water- 2 Tbsp (to soak the saffron)
Butter- 1 Tbsp (or ghee)
Turmeric- 1/4 tsp
Mustard- 1/2 tsp
Onion- 1 cup
Curry leaves- 5 t0 6 (optional)
White Rice- 3 cups (cooked)
Lemon juice- 2 tsp
Salt- to taste
Tandoori Chicken Fried Rice:
Butter or Ghee- 1 Tbsp
Mustard- 1 tsp
Onions- 1 cup
Cilantro- 1/2 cup
Lemon Juice- 2 tsp
White Rice- 3 cups (cooked)
Salt- to taste
Instructions
1. Take 1 lb of chicken, and make slits. Add 1/2 tsp turmeric powder, 3/4 tsp salt, 1 tsp chili powder, 3/4 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp garam masala powder, three cloves of garlic, 1 Tbsp of shredded ginger, 3 Tbsp of yogurt, 1 1/2 Tbsp of oil, and few drops of red food coloring. Mix everything well and marinate for at least two hours.
2. Transfer the chicken pieces to a baking tray and bake at @450 F for 40 minutes. Flip the chicken halfway while baking so that it is cooked equally on both sides.
3. Transfer the chicken pieces to a bowl and separate the bones. Toss the bones and set the chicken pieces aside to add to the rice.
4. To make saffron rice, take 1/2 tsp of saffron in a bowl and add 2 Tbsp water. Soak for about 15 minutes. Take 1 Tbsp of ghee or 1 Tbsp of butter + 1/4 tsp of turmeric in a wok, add 1/2 tsp mustard seeds, 1 cup diced onion, some curry leaves, saute for 5 minutes and add the soaked saffron, and 3 cups of cooked cold white rice. Add 2 tsp of lemon juice and salt to taste.
5. To make Tandoori fried rice, Take 1 Tbsp of ghee or 1 Tbsp of butter + 1/4 tsp of turmeric in a wok, add 1/2 tsp mustard seeds, 1 cup diced onion, saute for 5 minutes, and add the cooked Tandoori chicken, 1/2 cup of cilantro, 2 tsp lemon juice, and mix everything well. Add 3 cups of cooked cold white rice, 1/2 tsp salt, and mix well.
6. Serve the saffron rice, Tandoori chicken with some extra cooked chicken on the side. Garnish with cilantro and lime juice.
Notes
This recipe is one that you can do twists and trials—any combination of spice mix and any veggies you would want to add to the rice. Some veggies that go well for this recipe are colored bell peppers, peas, carrots, etc.
Rice mixed with chicken and onions will not last for a long time. Have to consume within few hours. If planning to make this ahead of time, save the chicken, rice, and other ingredients separately and mix it all before serving.
To save time, I have also used a ready marinade for Tandoori chicken, which also is an excellent option if you are short on time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Chicken Dishes
- Method: Cook/bake
- Cuisine: Indian
Nutrition
- Serving Size: 2 pieces
- Calories: 255 kcal
- Sugar: 1.72 g
- Sodium: 268 mg
- Fat: 8.54 g
- Saturated Fat: 2.79 g
- Unsaturated Fat: 2.828 g
- Trans Fat: 0.014 g
- Carbohydrates: 38.29 g
- Fiber: 1.9 g
- Protein: 5.82 g
- Cholesterol: 13 mg
Keywords: Tandoori chicken, tandoori chicken fried rice, saffron rice, fried rice, tandoori masala, tandoori marinade, unique fried rice recipe, tandoori rice
