Spicy Chicken Rice
- 25 min
- Serves 2
- 15 ingredients
10 minutes to prep, 15 to cook. A fiery, aromatic chicken rice that bursts with bold spices and a hint of citrus zest. The dish blends tender chicken, fragrant herbs, and a vibrant red sauce for a quick, satisfying meal perfect for weeknight dinners.
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Method
Combine salt, turmeric powder, red chili powder, coriander powder, dakhni masala, chicken dana powder, and ginger garlic paste in a small bowl and add 2 tsp of water to form a paste.
Kitchen notes · Added by ReelsMeals: The spices and ginger garlic paste form a cohesive seasoning paste.
Heat a pan over medium heat and pour the prepared spice paste into the pan, allowing it to sizzle.
Kitchen notes · Added by ReelsMeals: The paste sizzles in the pan and releases its aroma.
Pour a clear liquid from a small blue bowl into the pan containing the red spice paste.
Add raw chicken chunks to the pan and stir until the chicken is coated with the red spice mixture.
Kitchen notes · Added by ReelsMeals: The chicken pieces are coated in the red spice mixture.
Once the chicken is cooked through, add the cooked rice to the pan and fold it into the chicken and spice mixture until well combined.
Kitchen notes · Added by ReelsMeals: The cooked rice folds through the chicken and seasoning evenly.
Garnish with chopped coriander, chopped green herbs, and a wedge of lime before serving.
Tips while you cook
- Make the spice paste first
- Combine all dry spices, ginger garlic paste, and water into a paste before heating the pan.
- Use the paste while it’s hot
- Pour the prepared spice paste into the pre‑heated pan.
- Fold rice after chicken is cooked
- Add the boiled rice only once the chicken is fully cooked, then fold until evenly coated.
- Garnish just before serving
- Add chopped coriander, green herbs, and a lime wedge after removing the pan from heat.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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