A flavorful dish featuring marinated grilled chicken served over turmeric rice with a spicy red pepper tomato sauce.
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In a large bowl, mix buttermilk, tandoori marinade, salt, and pepper.
Add the chicken, ensuring each piece is well coated. Cover and marinate for at least 30 minutes, preferably 2 hours (or overnight for maximum flavour).
Cover and marinate for at least 30 minutes, preferably 2 hours or overnight for maximum flavor.
Preheat a grill or grill pan over medium-high heat.
Remove the chicken from the marinade, allowing excess marinade to drip off.
Grill each piece for 5-7 minutes per side or until cooked through and slightly charred. Set aside.
In a medium saucepan, combine rice, water or broth, turmeric, and salt.
Bring to a boil, then reduce to low heat.
Cover and let simmer for 15-18 minutes until the rice is tender and fluffy. Set aside and keep warm.
In a blender or food processor, add the chopped red bell pepper, garlic cloves, tomato purée, and red chili flakes. Blend until smooth.
In a skillet, heat olive oil over medium heat. Pour in the blended sauce mixture. Season with salt and pepper to taste. Simmer for 7-10 minutes, stirring occasionally, until the sauce thickens and flavors meld.
Once the sauce is ready, quickly dip each grilled chicken piece in the sauce to coat, then transfer to a serving plate.
Serve the spicy grilled chicken over a bed of turmeric rice, with extra sauce on the side if desired.
Enjoy!
For a spicier sauce, increase the amount of red chili flakes.
Marinating the chicken overnight will enhance the flavor.
How can I make spicy grilled chicken with turmeric rice and red pepper tomato sauce suitable for a gluten-free diet?
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.
What are some good substitutions for buttermilk in the spicy grilled chicken recipe?
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.
How should I store leftover spicy grilled chicken and turmeric rice?
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.
What can I serve with spicy grilled chicken and turmeric rice for a complete meal?
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.
How can I adjust the spice level in the red pepper tomato sauce for kids?
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.
