Chicken Shawarma Rice platter



For the chicken:-

  1. Chicken – 500  grams ( Boneless, skinless breast pieces), cut into 1″ cubes
  2. Salt – slightly less than 1 tsp.
  3. Curd – 2 tbsps.
  4. Garlic – 4 big cloves; ground to a fine paste
  5. Turmeric powder – 1/2 tsp.
  6. Kashmiri chilly powder – 1 level tsp.
  7. Tandoori masala powder – 1 heaping tsp. ( I used Natco Brand)
  8. Cumin powder – 1 tsp.
  9. Lime juice – 1 tbsp.
  10. Oil –2 tbsp. for shallow frying the chicken

For the vegetable mixture:-

  1. Onion – 1 medium; thinly sliced
  2. Cabbage – 1 cup; shredded

For the rice:-

  1. Basmathi rice – 1.5 cups (soaked in water for 30 minutes and drained)
  2. Butter – 1 tbsp.
  3. Oil – 1 tsp.
  4. Clove – 3 numbers
  5. Cinnamon – one 2″ piece
  6. Garlic paste – 1.25 tsp.
  7. Onion – 1 medium; thinly sliced
  8. Pepper powder – 1/2 tsp.
  9. Turmeric powder – 1/2 tsp.
  10. Salt – 1.5 tsps.
  11. Boiling chicken stock – 3 cups
  12. Cinnamon powder – 1/2 tsp.
  13. Spring onion – 1/3 cup; chopped

For the sauce:-

  1. Thick curd – 3/4 cup
  2. Mayonnaise- 2 tbsps.
  3. Garlic paste – 1.25 tsp.
  4. Salt – to taste

Other ingredients:-

  1. Picked cucumber – as needed
  2. French fries – made from one large potato


First prepare the chicken:- Marinate the chicken cubes with all the ingredients from 2 to 9 written under “for the chicken” for at least 1 hour in your refrigerator. Heat oil in a frying pan & fry the chicken till browned on both the sides. Remove the fried chicken from the pan & keep aside.

Next prepare the veggies:– To the same pan used for frying the chicken, add the sliced onions and cabbage and fry till the onion turns translucent. Keep the veggies aside.

Then prepare the rice:-  Heat butter and oil. Add cloves and cinnamon. Stir in the garlic paste and cook for a minute. Stir in the sliced onions and fry till the onion turns translucent. Stir in the rice, pepper powder, turmeric powder and fry the rice for 3-4 minutes on medium high heat. Add boiling stock and salt & cover cook on medium low heat for 10 minutes. Add cinnamon powder and spring onion greens and mix.

For the sauce, combine the curd, mayo, garlic paste and salt.

To prepare the platter, first spread the cooked rice on a platter. Spread the sauted veggies, picked cucumber and chicken over the rice in the same order. Finally drizzle the entire garlic flavored sauce on top of the chicken. Garnish with french fries and  serve immediately.

Source:-  Masala Mornings

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