Barbecue chicken and rice

Barbecue Chicken and Rice Recipe

Smoked Tandoori chicken is served with seasoned rice, smoked veggies and sauce. Serve hot with thin soup.

Course Main Course
Cuisine Indian, Pakistani
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings


For Tandoori chicken

  • 500 grams chicken boneless cut into cubes
  • 500 grams yogurt
  • 4 tablespoons tandoori masala
  • tablespoon ginger garlic paste
  • 2 tablespoon oil

For seasoned Rice

  • cups (500 grams) rice
  • 2 tablespoon oil, divided
  • ½ teaspoon red chilli flakes
  • ½ teaspoon chopped garlic
  • 2 tablespoon soya sauce
  • 1 tablespoon chilli sauce
  • 1 teaspoon vinegar
  • salt

For Sautéed veggies

  • 1 teaspoon oil
  • ½ teaspoon chopped garlic
  • ½ teaspoon red chilli flakes
  • 1 cup shredded cabbage
  • ½ cup chopped capsicum
  • cup chopped green onions
  • 1 cup onion small cubes
  • salt


  • 6 tablespoon mayonnaise
  • 4 tablespoon chilli garlic sauce
  • 2 tablespoon milk
  • 2 tablespoon chopped fresh coriander


For Tandoori Chicken

  1. Mix chicken, tandoori masala, ginger garlic paste, oil and yogurt in a bowl. Set aside to marinate for 30 minutes.

  2. Then cook chicken on medium flame for 20 minutes until tender.
  3. Smoke with a piece of red hot charcoal and few drops of oil.

For seasoned rice

  1. Wash and soak rice in water for 15 minutes.
  2. Boil water in a pot, add soaked rice and salt. Boil until 80% cooked. Strain and drain the water. Add 1 tablespoon oil in rice while still in strainer and mix lightly.

  3. In the same rice pot heat remaining 1 tablespoon of oil and fry garlic and red chilli flakes for 30 seconds. Add rice, soy sauce and vinegar. Mix lightly by turning rice up and down without breaking rice grains.

  4. Pour 2 tablespoon of water on rice for dum. Cover and cook for 5-7 minutes on low flame until steam rises.

For Sauteed Veggies

  1. In a pan fry garlic, and red chili flakes in oil for 30 second and add all vegetables and salt. Fry for 2 minutes. Sauteed veggies are ready.

  2. Smoke with a piece of red hot charcoal and few drop of oil.

For Sauce

  1. Mix chili garlic sauce, milk, fresh coriander and mayonnaise in a bowl and set aside.


  1. Grease a large dish (7"x 9") or two medium dish (5"x 6"). Spread a layer of hot rice. Now top it with hot tandoori chicken in the center and sauteed veggies in the sides. Finally, spread the sauce and grill for 2 minutes in the oven. Serve hot.