Spice Spice Baby!

I absolutely love spicy food! To satisfy my spicy taste buds I decided to grill some spicy chicken with spicy rice on the spicy side. The initial idea was to have a BBQ party on our roof top, the weather suddenly gave up on us (#winteriscoming). We decided to move the party indoors and I grilled the tandoori chicken in our oven instead!






  • Sunflower Oil – 2 Tbs
  • Salt and Pepper – To Taste
  • Sour Cream or Yogurt – 3 to 4 Tbs
  • Ginger Garlic Paste – 1 Tbs
  • Everest Tandoori Chicken Masala – 3 to 4 Tbs (Do not Use any brand of your choice)
  • Red Chilli Powder – 1 Tsp (Optional)
  • Lime/ Lemon Juice – 1 to 2 Tbs
  • Chicken – 2 Chicken Breasts (Cubed)
  • Green Bell Pepper – 1 medium (Cubed)
  • Onion – 1 medium (Cubed)

      Before adding chicken to the mixture keep aside 1/2 Tbs marinade for the spicy rice.

  • Cut the chicken and vegetables into bite size cubes
  • In a large bowl  mix the rest of the ingredients  together
  • Add chicken and vegetables to the bowl and coat them with the marinade
  • Let the chicken and vegetables marinade in the refrigerator for min 4 hours



  1. Preheat oven to 450 F
  2. Thread the chicken and the vegetables on the skewers. Discard the remaining marinade
  3. Place the chicken and vegetable skewers on a grilling rack and bake for 20 – 22 min until the chicken is cooked through
  4. If you don’t want to use a grilling rack just place the chicken and vegetable cubes on a greased baking sheet with or without the skewers. Leave a gap of 1 inch between the cubes. Turn the chicken over after 10 minutes

Spicy Rice


  • Oil – 1 1/2 Tbs
  • Rice – Bowl of cooked rice of your choice
  • Green Peas – 1/3 Cup
  • Tandoori Chicken Masala – 1 Tbs
  • Red Chilli Powder – 1 1/2 Tsp
  • Marinade – 1/2 Tbs
  • Salt and Pepper – To Taste



  1. Heat oil in a pan. Add the cooked rice, green peas and fry for a minute
  2. Add the tandoori chicken masala, red chilli powder and fry for another minute on medium heat. Now add the marinade, salt and pepper and cook for 4-5 minutes


Serve hot with the tandoori chicken and yogurt mint coriander chutney! 🙂



  • For the yogurt chutney just blend together 1 Cup of mint leaves, 1/2 Cup of coriander, 5-6 Tbs of yogurt, 2-3 green chillies, salt and pepper. Add water if required
  • Use any boneless chicken of your choice
  • Don’t forget to discard the remaining marinade (Do not re-use)






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