Chicken Platter Recipe
Any chicken dish includes rice, naan, tandoori chicken, samosa, raita, gulab jamun.
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Ingredients
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Tandoori Chicken
Basmati Rice
Naan (quick warm garlic naan)
Vegetable Samosas (makes 8)
Raita
Gulab Jamun
Garnish & Assembly
Method
Tandoori Chicken
- 1
Score and prepare
Pat the chicken pieces dry. Make 2-3 deep diagonal slashes in each piece so the marinade penetrates. Set aside.
- 2
Make marinade
In a bowl combine the plain yogurt, ginger-garlic paste, tandoori masala, ground cumin, ground coriander, paprika, chili powder, turmeric, lemon juice, vegetable oil and salt. Mix until smooth.
- 3
Marinate
Rub the marinade thoroughly into the slashed chicken pieces, making sure it gets into the cuts. Cover and refrigerate for at least 2 hours, preferably 4 hours or overnight for best flavor.
- 4
Cook
Preheat oven to 200°C (400°F). Place marinated chicken on a wire rack set over a baking tray lined with foil. Bake for 25–35 minutes, turning once halfway, until an internal temperature of 74°C (165°F) is reached and edges are charred slightly. Optionally finish under broiler/grill for 2–3 minutes to get a charred exterior. Alternatively, cook on a hot grill 6–8 minutes per side until done.
- 5
Basmati Rice
- 6
Rinse & soak
Place the basmati rice in a bowl and rinse under cold water until the water runs clear. Soak rice in cold water for 20 minutes, then drain.
- 7
Cook rice
In a medium pot, heat ghee or oil over medium heat. Add bay leaf, cinnamon stick, cardamom and cloves and sauté for 30 seconds until fragrant. Add drained rice, stir gently to coat grains for 1 minute. Add water and salt, bring to a boil uncovered. Reduce heat to low, cover tightly and simmer for 12–15 minutes until water is absorbed and rice is tender.
- 8
Fluff
Turn off heat and let rice rest covered for 5 minutes. Remove whole spices if desired, then fluff gently with a fork before plating.
Naan (quick warm garlic naan)
- 9
Prepare garlic butter
Melt the butter in a small saucepan or microwave. Stir in the minced garlic and chopped cilantro.
- 10
Warm naan
Preheat oven to 200°C (400°F). Place store-bought naans on a baking sheet and brush both sides lightly with the garlic butter. Warm in the oven for 4–6 minutes until soft and slightly puffed. Alternatively, warm on a hot skillet 1–2 minutes per side brushing with garlic butter just before removing. Keep warm wrapped in foil until plating.
Vegetable Samosas (makes 8)
- 11
- 12
Make filling
Heat 1 tablespoon oil in a pan over medium heat. Add cumin seeds and let them sizzle. Add chopped onion and sauté until soft and translucent (3–4 minutes). Add grated ginger, turmeric, red chili powder and garam masala; cook 30 seconds. Add peas and mashed potatoes, stir to combine and cook 2–3 minutes. Adjust salt. Let filling cool before assembling.
- 13
Assemble samosas
If using square wrappers, cut into strips and form cones; if using triangular samosa wrappers follow package directions. Prepare a cornstarch slurry (1 tsp cornstarch + 1 tsp water) as glue. Spoon ~1.5 tbsp filling into each wrapper and seal edges with the slurry, ensuring no air pockets.
- 14
Fry
Heat oil in a deep frying pan to 170–180°C (medium heat). Fry samosas in batches until golden brown and crisp, about 3–4 minutes per side. Drain on paper towels. For a lighter option, bake at 200°C (400°F) for 18–22 minutes, turning once, brushing lightly with oil.
Raita
- 15
Prepare cucumber
Grate the cucumber, then squeeze out excess water using your hands or a clean cloth to avoid watery raita.
- 16
Gulab Jamun
- 17
- 18
Make dough
In a bowl combine the instant milk powder, all-purpose flour and ghee. Add milk, a tablespoon at a time, and gently knead to form a soft, smooth dough that holds together but is not sticky. Rest 5 minutes. Do not overwork the dough.
- 19
Shape balls
Divide dough into 8–10 equal small portions. Roll each into a smooth, crack-free ball (about 1-inch diameter). If cracks appear, smooth them by rolling between palms.
- 20
Fry jamuns
Heat oil in a deep pan to medium-low (about 160–170°C). Fry jamun balls in small batches, stirring gently so they brown evenly, until deep golden (6–8 minutes). Keep the oil at medium-low so the centers cook through without burning the exterior. Remove with a slotted spoon and immediately transfer into the warm sugar syrup.
- 21
Soak
Let the fried jamuns soak in the warm syrup for at least 30 minutes so they absorb syrup and become soft and juicy. Serve warm or at room temperature.
Garnish & Assembly
- 22
Plate the platter
On a large platter place a mound of fluffed basmati rice slightly off-center. Arrange the warm garlic naan folded on one side. Place the tandoori chicken pieces on top of or next to the rice. Add 2 samosas per person (about 8 total) near the chicken. Spoon a bowl of raita on the platter and put a small bowl or plate with warm gulab jamun for dessert.
- 23
