Spicy Grilled Chicken with Turmeric Rice and Red Pepper Tomato Sauce

To make this spicy grilled chicken recipe gluten-free, ensure that your tandoori marinade and any additional seasonings are certified gluten-free. The rest of the ingredients, including chicken, buttermilk, basmati rice, and spices, are naturally gluten-free, making this dish a great option for those with gluten sensitivities.

If you don't have buttermilk on hand, you can easily substitute it by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5-10 minutes until it thickens slightly. Alternatively, you can use plain yogurt thinned with a little water to achieve a similar consistency.

To store leftovers, place the spicy grilled chicken and turmeric rice in airtight containers. They can be refrigerated for up to 3-4 days. For longer storage, consider freezing the chicken and rice separately. When ready to eat, thaw in the refrigerator overnight and reheat in the microwave or on the stovetop until heated through.

For a complete meal, consider pairing the spicy grilled chicken and turmeric rice with a fresh salad, such as a cucumber and tomato salad, or roasted vegetables like zucchini and bell peppers. You could also serve it with naan bread or a side of yogurt sauce to balance the spice.

To make the red pepper tomato sauce milder for kids, reduce the amount of red chili flakes or omit them entirely. You can also add a bit of honey or sugar to balance the flavors without adding heat. Additionally, blending the sauce until smooth can help make it more appealing to younger palates.