Cheesy Chicken Rice Platter
Ingredients
Chicken Skewers
- Boneless chicken 1 kg
- Thick Yogurt 1/2 cup
- Salt to taste
- Red chili flakes 1/2 to 1 tsp
- Paprika powder 2 tsp
- Red Chili powder as per taste
- Cumin powder 2 tsp
- Cinnamon powder 1/2 tsp
- Garlic cloves, 3-4, grated
- Lemon 1 [Zest and Juice]
- Green/red bell pepper, cubed
- Mozzarella cheese and chili flakes for topping
Sauted Veggies
- Green Bell pepper 1, cubed
- Red bell pepper 1, cubed
- Onions 2, cubed
- Tomatoes 2, cubed
Boiled Rice as needed
Mayo Sauce
- Mayonnaise 1/2 cup
- Chili Sauce to taste
Green Yogurt Sauce
- Yogurt
- Fresh mint leaves
- Green chilies
- Salt
Preparation
- CHICKEN SKEWERS: Clean, wash and pat dry the chicken and cut into cubes and add to a bowl.
- Mix the marinade ingredients in a separate bowl. Mix and adjust the seasoning if needed.
- Add the marinade to the chicken and mix.
- Cover and refrigerate overnight or at least 30 minutes.
- Thread on to skewers alternating with some bell pepper chunks. Grill or cook in a pan (with 4-5 tbsp oil only) until cooked through and golden on the outside.
- Smoke with a live charcoal for extra smokey flavor (optional).
- Cover with mozzarella cheese and chili flakes.
- Microwave in the oven for 1 minute to melt the cheese.
- SAUTED VEGGIES: This step needs to be done while you are cooking the chicken. Mix all the veggies in the left over marinate and saute on high heat for 6-7 minutes until the marinade is cooked. We are looking for a crunchy texture of the veggies here so make sure not to over-cook.
- Dish out freshly cooked (boiled) rice in a serving tray.
- Drizzle mayo sauce and green yogurt sauce all over the rice.
- Arrange chicken skewers on top.
- Arrange sauted veggies around the rice.
- Serve hot. Enjoy!
Cheesy Chicken Rice Platter
Ingredients
Chicken Skewers
- Boneless chicken 1 kg
- Thick Yogurt 1/2 cup
- Salt to taste
- Red chili flakes 1/2 to 1 tsp
- Paprika powder 2 tsp
- Red Chili powder as per taste
- Cumin powder 2 tsp
- Cinnamon powder 1/2 tsp
- Garlic cloves 3-4, grated
- Lemon 1 [Zest and Juice]
- Green/red bell pepper cubed
- Mozzarella cheese and chili flakes for topping
Sauted Veggies
- Green Bell pepper 1 cubed
- Red bell pepper 1 cubed
- Onions 2 cubed
- Tomatoes 2 cubed
- Boiled Rice as needed
Mayo Sauce
- Mayonnaise 1/2 cup
- Chili Sauce to taste
Green Yogurt Sauce
- Yogurt
- Fresh mint leaves
- Green chilies
- Salt
Instructions
- CHICKEN SKEWERS: Clean, wash and pat dry the chicken and cut into cubes and add to a bowl.
- Mix the marinade ingredients in a separate bowl. Mix and adjust the seasoning if needed.
- Add the marinade to the chicken and mix.
- Cover and refrigerate overnight or at least 30 minutes.
- Thread on to skewers alternating with some bell pepper chunks. Grill or cook in a pan (with 4-5 tbsp oil only) until cooked through and golden on the outside.
- Smoke with a live charcoal for extra smokey flavor (optional).
- Cover with mozzarella cheese and chili flakes.
- Microwave in the oven for 1 minute to melt the cheese.
- SAUTED VEGGIES: This step needs to be done while you are cooking the chicken. Mix all the veggies in the left over marinate and saute on high heat for 6-7 minutes until the marinade is cooked. We are looking for a crunchy texture of the veggies here so make sure not to over-cook.
- Dish out freshly cooked (boiled) rice in a serving tray.
- Drizzle mayo sauce and green yogurt sauce all over the rice.
- Arrange chicken skewers on top.
- Arrange sauted veggies around the rice.
- Serve hot. Enjoy!