Ingredients
For the Chicken:
- 1 chicken breast
- 1 tsp ginger-garlic paste
- Salt, to taste
- ¼ tsp red chili powder
- 2 tsp lemon juice
- 1 tsp oil (for cooking)
For the Yogurt Dip:
- 1 cup yogurt
- 1 green chili, finely chopped
- ¼ tsp black pepper powder
- Fresh coriander, chopped (as desired)
- Salt, to taste
- ⅛ tsp paprika powder
- 1 tsp lemon juice
For the Rice:
- 1 cup rice, washed and soaked for 30 minutes
- 1 tsp oil
- 1 small cinnamon stick (about ¾ inch)
- ½ tsp cumin powder
- ½ tsp turmeric powder
- 2 cups boiling water
- 1 tsp salt (or to taste)
Method
1. Marinate the Chicken
In a bowl, mix ginger-garlic paste, salt, red chili powder, and lemon juice. Coat the chicken breast well and let it marinate for at least 30 minutes.
2. Cook the Chicken
Heat 1 tsp oil in a non-stick pan. Cook the chicken on medium heat until golden brown on both sides and fully cooked through. Set aside to rest before slicing.
3. Prepare the Yogurt Dip
In a bowl, combine yogurt, chopped green chili, black pepper, coriander, salt, paprika, and lemon juice. Mix well and chill until ready to serve.
4. Make the Golden Rice
Heat 1 tsp oil in a pan. Add cinnamon stick, cumin powder, and turmeric powder—roast for a few seconds until fragrant. Add the soaked rice and roast gently for 1–2 minutes. Pour in boiling water, add salt, and cook on high until the water level is just above the rice. Reduce the heat to low, cover, and cook until all the water is absorbed and the rice is fluffy.
5. Serve
Plate the golden rice with slices of the lemon-spiced chicken. Add a generous dollop of yogurt dip on the side.
