Spiced Chicken Rice Medley, a delightful dish that combines tender, seasoned chicken, vibrant vegetables, and fluffy rice for a complete meal. The chicken is marinated in a blend of aromatic spices and herbs, then cooked until golden brown and juicy. It’s served with a fluffy rice, which acts as the perfect canvas to soak up all the delicious flavors.

This recipe features a colorful mix of fresh vegetables—like bell peppers, —sautéed to perfectio kin. Their natural sweetness and crunch add a refreshing contrast to the savory chicken and rice, making each bite satisfying and nutritious.

Ideal for busy weeknights, this dish is both quick to prepare and highly customizable. You can switch up the veggies based on what’s in season or your personal preferences. Finished with a sprinkle of fresh herbs or a drizzle of soy sauce, Chicken Over Rice with Veggies is a hearty, comforting meal that the whole family will love. Enjoy it as a nourishing dinner or a flavorful lunch option!

Spiced Chicken Rice Medley

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Course Salad

Cuisine Mediterranean

Servings 5

Ingredients

  

For the Chicken

• 1 kg Chicken thighs
• 2 tbsp Lemon juice
• 2 tsp Onion powder
• 1 tsp Garlic paste
• 1 tsp Red chilli powder
• 1 tsp Coriander powder
• 1 tsp Kashmiri chili powder
• 1 tsp Black pepper
• ½ tsp Turmeric
• 1 tsp Salt
• 1 tbsp Cilantro (fresh or dried)
• Oil for cooking

For the Red Sauce

• ¼ cup Dry round red peppers, soaked in ½ cup water
• 1 Full bulb Garlic
• 1 tsp Cumin powder
• 1 tsp Chat Masala
• ½ tsp Salt

For the White Sauce

• 1 cup Yogurt
• ½ cup Mayonnaise
• 1 tbsp Lemon juice
• 1 tsp Cilantro
• 1 tsp Garlic powder you can use paste also
• 1 tsp Salt
• 1 tsp Black Pepper
• 1 tsp Sugar
• 1 tsp Oregano
• 4 tbsp Cream

For the Rice

• 1 Onion cut into cubes
• 2 Cardamom pods
• 2 Cloves
• A pinch of saffron
• 1½ tsp Salt or to taste
• 2 tbsp Chicken powder
• 1 tsp Black pepper
• 1 tsp Garlic powder
• ½ tsp Turmeric
• Oil

For the Veggies

• 2 tbsp Butter
• 1 Red bell pepper sliced
• 1 Green bell pepper sliced
• 2 cups cabbage thinly sliced

Instructions

 

Prepare the Chicken

• In a bowl, combine chicken thighs, lemon juice, onion powder, garlic powder, red chili powder, coriander powder, Kashmiri chili powder, black pepper, turmeric, salt, and cilantro. Mix well.

  Heat a little oil in a pan over medium heat.

  Cook the marinated chicken until fully cooked, about 15-20 minutes.Once cooked, remove the chicken from the pan and cut into pieces.

Make the Red Sauce

• In a blender, combine soaked red peppers (with water), garlic, cumin powder, chaat masala, and salt. Blend until smooth.

Make the White Sauce

• In a bowl, mix yogurt, mayonnaise, lemon juice, cilantro, garlic powder, salt, black pepper, sugar, and oregano.

  Stir until well combined.Add cream and mix again until smooth.

Prepare the Rice

• In a pot, heat oil over medium heat. Sauté the cubed onion until translucent.

  Add cardamom pods, cloves, saffron, salt, chicken powder, black pepper, garlic powder, and turmeric.

  Mix well.Add rice and water (adjusting water according to rice type) and cook until rice is fluffy and fully cooked.

Prepare the Veggies

• In a skillet, melt butter over medium heat. Add sliced red and green bell peppers and cabbage.

  Sauté lightly until vegetables are tender but still crisp.

Assemble the Dish

• On a serving dish, place a generous portion of rice.

  Arrange the sautéed veggies on one side and the pieces of chicken on the other.

  Drizzle the red sauce and white sauce over the chicken and rice.

Enjoy

• Serve your Spiced Chicken Rice Medley warm with sauces and enjoy the delightful blend of flavors!

Keyword Spiced Chicken Rice Medley

Frequently Asked Questions

A tasty and fragrant meal, Mughlai Chicken Tikka is influenced by the extensive culinary traditions of Mughlai cuisine. Marinating chicken pieces with a medley of spices—ginger-garlic, red chili, turmeric, and garam masala—imparts strong tastes to the meat.

After marinated the chicken cooked to perfection on the stove or on the grill or in the oven, giving it a deliciously charred outside and juicy, succulent within. This meal, which is typically served with onions and fresh coriander sauce , is excellent as an appetizer or main course with rice and naan. Mughlai Chicken Tikka is a delicious dish that is perfect for any occasion because of its rich tastes and brilliant colors!

Mughlai Chicken Tikka

Mughlai Chicken Tikka, cooked in a pan, is a delicious adaptation of the traditional dish that maintains its rich flavors while being accessible for home cooks. This version features marinated chicken pieces that are pan-seared to achieve a perfect balance of tenderness and a slightly charred exterior.

The marinade, made from yogurt and a mix of fragrant spices such as cumin, coriander, garam masala, and ginger-garlic paste, infuses the chicken with aromatic flavors. The use of yogurt not only enhances the taste but also helps in tenderizing the meat, resulting in juicy, succulent pieces.

Cooking in a pan allows for a quicker preparation, making it ideal for weeknight meals or when you want to enjoy this indulgent dish without the need for a grill. Mughlai Chicken Tikka is typically served with mint chutney and fresh salad, providing a refreshing contrast to the spiced chicken.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Rest Time 5 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Indian, Pakistani

Servings 5

Ingredients

  

• 1 kg Chicken cut into pieces
• 6 tbsp Oil
• 1 tsp Red Chilli Powder
• 2 tsp Crushed Pepper
• 1 tsp Coriander Powder
• 2 tsp Cumin Roasted & Crushed
• 1 tsp Black pepper
• 1 tsp Onion powder
• 1 tsp Garlic paste
• 1 tsp Ginger paste
• 1 tsp Salt or to taste
• 2 tbsp Vinegar
• 2 tbsp Soya sauce
• 1 Onion cut into rounds

Instructions

 

Prepare the Marinade

• In a large bowl, oil, ginger-garlic paste, red chili powder, cumin powder, crushed pepper, , coriander powder, black pepper, onion powder and salt. Mix well to form a smooth marinade.

Marinate the chicken

• Add the chicken pieces to the marinade,  mix well cover and refrigerate for at least 2-4 hours (or overnight for better flavor).
  

Cook the chicken

• Heat the pan, add marinated chicken along with any remaining marinade.
• Cook on medium heat for about 15 minutes and cover.
• After 15 minutes open the cover, stir well and cook for another 5 minutes or until chicken done.

Coal Smoking

• While the chicken is cooking, heat the piece of charcoal on an open flame until it is red hot.
• Once the chicken is cooked, place it in a heatproof bowl or tray.n
• In a small pan, heat ghee or oil until hot, then carefully pour it over the hot charcoal.
• Immediately cover the bowl with a lid to trap the smoke. Let it sit for about 5-10 minutes to infuse the smoky flavor.

Serve

• Remove the chicken from the bowl and serve hot and garnished with onions, and lemons.

Keyword Mughlai Chicken tikka