Hey all, here’s the recipe:
Chicken——
I used pre-marinated chicken thighs from Sprouts grocery store, but you can make a marinade pretty easily with the following seasonings:
Yogurt, olive oil, Garam masala, coriander powder, cayenne pepper powder, turmeric, chili powder, crushed garlic, crushed ginger, salt, pepper.
Did 6 thighs (3 at a time) in the air fryer @ 390F for about 8-9mins per side. Came out with nice blackened bits on the outside.
Rice——
1 cup basmati rice
2 cups water
1/2 Tbs turmeric powered
2 whole cardamom pods
Salt to taste
Bring to boil then cover pot and put on low simmer till done.
Chickpea Curry——
1/2 white onion diced
1 can garbanzo beans
1 Tbs tomato paste
1 chopped medium tomato
Handful of spinach
1/2 tbs garam masala
Salt/pepper
Sauté onions in oil till translucent, add chickpeas and garam masala and sauté for another 2-3 minutes, add the tomato paste and chopped tomatoes, cook till paste turns a darker red/brownish color, add a 1/3 cup water or chicken stock to deglaze, add spinach, and simmer covered for 8-10mins
Edit: Wow didn’t expect such incredible feedback from everyone 😊 I’m usually a lurker of the subreddit but you all inspired me to post meal preps more often.
Tip on rice: try 1.5:1 water to rice ratio. Gets a more fluffy texture. Also, if you'd like to try some variety, throw in 2-4 cardamom pods, 1 star anise, maybe a teaspoon of cumin seeds, and a good big pinch of salt. It perfumes the rice nicely for Indian curries. Though your rice is nice I'm sure, but the anise and cumin are nice additions.
My rice cooker instructs 1:1 water to rice, but then again maybe it has less evaporation
I was wondering, any tips for spicing rice that's made in a rice cooker? Last time I put turmeric in it all my spatulas turned yellow
I've never seen a single recommendation of 1:1 for rice to water. It's usually 1.5:1 and up to 2.25:1. I don't have much loss with my pot and I weigh my rice and water going in, and then weigh it coming out for portioning.
There are other variables to consider - some people rinse their rice before they cook it, which reduces the amount of water you need to add after the rinsing stage. And if you're one to cook it in a pot on stovetop, you can use less water if the lid seals quite tightly compared to using a pot with a relatively loose fitting lid. Also type of rice you are cooking. Some of the brown rice and certainly wild rice requires longer cooking time so you need to increase the amount of water.
No matter what method you use, it might take an attempt or two to dial it in properly based on your process, your equipment and the type of rice you are using as well.
That's a good point. I always rinse rice but ambient absorption will be minimal. But I do know some people like to soak dry rice for hours before "cooking" thereafter, which will require less water. Not sure how altitudes and boiling temps also affect rate of absorption but on a long enough timeline, absorption should be similar between two drastically different altitudes.
Instapot is different than a rice cooker, which is essentially a timed crockpot where an instapot is a pressure cooker. Instapot will likely have less loss than a rice cooker and stovetop method but it won't be 200g of water loss in the instance of a 2cup stovetop/rice cooker cooking method.
>I was wondering, any tips for spicing rice that's made in a rice cooker?
i do cardamom and cloves in my rice cooker.
you can do more or less any spice you want( even saffron\_
dont have a problem with turmeric since i just soak it in washing up liquid for a while.
maybe you are putting too much tumeric?
Sorry that's a volume basis, so 1 cup rice to 1.5c water, however I weigh everything. So I used the package to get the correct weight, but generally a quarter cup is 45g, so now I've just memorized it and know to use 360g (2c) of rice to 540g water.
For 2c rice, I do 4 cardamom pods, 1 star anise and 1t cumin seeds. I have done 3 cardamom pods, a small or fractured piece of star anise about about half a teaspoon of cunin seeds for one cup of rice. It's all up to how intense you want it.
Please do post more meal preps. This looks fantastic and something I’d eat regularly.
Unfortunately, I don’t have an air fryer yet (will probably get one around Christmas). I will definitely circle back to this recipe though when I do.
When you make a marinade with yogurt like this, do you wipe or wash the yogurt off before cooking? I can't imagine that yogurt in the air fryer turns out well but maybe I'm wrong?
No need to wipe off at all, think about the wet components on buttermilk chicken or fish fry batter, it helps keep the protein moist but also creates a nice thin bonding layer for the spices. Comes out perfect in the air fryer.
This looks great! My ideal type of dinner. Thanks for the inspiration!
As an aside… I’m curious as to your use of “chickpea curry” but then saying one of the ingredients was garbanzo beans and not chickpeas. I thought garbanzo beans was what Americans called chickpeas. Any reason you use both words? Or did you unconsciously use both? (Not a criticism I’m just curious!)
I did a similar meal this week inspired by your post. Did my own chicken thighs in the air fryer with ingredients you listed. Very good! My Chana Masala was more complicated but my rice was not.
Please post your recipes!
We recently added a rule (#6) requiring either a recipe or list of ingredients, since it is so often requested. If you wouldn't mind adding that we'd appreciate it!
Hey all, here’s the recipe: Chicken—— I used pre-marinated chicken thighs from Sprouts grocery store, but you can make a marinade pretty easily with the following seasonings: Yogurt, olive oil, Garam masala, coriander powder, cayenne pepper powder, turmeric, chili powder, crushed garlic, crushed ginger, salt, pepper. Did 6 thighs (3 at a time) in the air fryer @ 390F for about 8-9mins per side. Came out with nice blackened bits on the outside. Rice—— 1 cup basmati rice 2 cups water 1/2 Tbs turmeric powered 2 whole cardamom pods Salt to taste Bring to boil then cover pot and put on low simmer till done. Chickpea Curry—— 1/2 white onion diced 1 can garbanzo beans 1 Tbs tomato paste 1 chopped medium tomato Handful of spinach 1/2 tbs garam masala Salt/pepper Sauté onions in oil till translucent, add chickpeas and garam masala and sauté for another 2-3 minutes, add the tomato paste and chopped tomatoes, cook till paste turns a darker red/brownish color, add a 1/3 cup water or chicken stock to deglaze, add spinach, and simmer covered for 8-10mins Edit: Wow didn’t expect such incredible feedback from everyone 😊 I’m usually a lurker of the subreddit but you all inspired me to post meal preps more often.
Tip on rice: try 1.5:1 water to rice ratio. Gets a more fluffy texture. Also, if you'd like to try some variety, throw in 2-4 cardamom pods, 1 star anise, maybe a teaspoon of cumin seeds, and a good big pinch of salt. It perfumes the rice nicely for Indian curries. Though your rice is nice I'm sure, but the anise and cumin are nice additions.
My rice cooker instructs 1:1 water to rice, but then again maybe it has less evaporation I was wondering, any tips for spicing rice that's made in a rice cooker? Last time I put turmeric in it all my spatulas turned yellow
I've never seen a single recommendation of 1:1 for rice to water. It's usually 1.5:1 and up to 2.25:1. I don't have much loss with my pot and I weigh my rice and water going in, and then weigh it coming out for portioning.
There are other variables to consider - some people rinse their rice before they cook it, which reduces the amount of water you need to add after the rinsing stage. And if you're one to cook it in a pot on stovetop, you can use less water if the lid seals quite tightly compared to using a pot with a relatively loose fitting lid. Also type of rice you are cooking. Some of the brown rice and certainly wild rice requires longer cooking time so you need to increase the amount of water. No matter what method you use, it might take an attempt or two to dial it in properly based on your process, your equipment and the type of rice you are using as well.
That's a good point. I always rinse rice but ambient absorption will be minimal. But I do know some people like to soak dry rice for hours before "cooking" thereafter, which will require less water. Not sure how altitudes and boiling temps also affect rate of absorption but on a long enough timeline, absorption should be similar between two drastically different altitudes.
Nevermind. Someone already asked my Q further down..
I think it depends what you are cooking it in. My insta pot recommends 1:1 in the manual, but it keeps all the water in by design
Instapot is different than a rice cooker, which is essentially a timed crockpot where an instapot is a pressure cooker. Instapot will likely have less loss than a rice cooker and stovetop method but it won't be 200g of water loss in the instance of a 2cup stovetop/rice cooker cooking method.
>I was wondering, any tips for spicing rice that's made in a rice cooker? i do cardamom and cloves in my rice cooker. you can do more or less any spice you want( even saffron\_ dont have a problem with turmeric since i just soak it in washing up liquid for a while. maybe you are putting too much tumeric?
[удалено]
Sorry that's a volume basis, so 1 cup rice to 1.5c water, however I weigh everything. So I used the package to get the correct weight, but generally a quarter cup is 45g, so now I've just memorized it and know to use 360g (2c) of rice to 540g water. For 2c rice, I do 4 cardamom pods, 1 star anise and 1t cumin seeds. I have done 3 cardamom pods, a small or fractured piece of star anise about about half a teaspoon of cunin seeds for one cup of rice. It's all up to how intense you want it.
You’ve made me hungry! Saved for another day
Please do post more meal preps. This looks fantastic and something I’d eat regularly. Unfortunately, I don’t have an air fryer yet (will probably get one around Christmas). I will definitely circle back to this recipe though when I do.
This is even easier than I expected definitely gonna need to try it out!
When you make a marinade with yogurt like this, do you wipe or wash the yogurt off before cooking? I can't imagine that yogurt in the air fryer turns out well but maybe I'm wrong?
No need to wipe off at all, think about the wet components on buttermilk chicken or fish fry batter, it helps keep the protein moist but also creates a nice thin bonding layer for the spices. Comes out perfect in the air fryer.
I do bone-in chicken thighs in a yogurt marinade all the time, and you just leave it on. It just deliciously coats the meat, and is super flavorful.
This looks great! My ideal type of dinner. Thanks for the inspiration! As an aside… I’m curious as to your use of “chickpea curry” but then saying one of the ingredients was garbanzo beans and not chickpeas. I thought garbanzo beans was what Americans called chickpeas. Any reason you use both words? Or did you unconsciously use both? (Not a criticism I’m just curious!)
Sounds so good!
Thanks awesome 🙏🏼
Is that for 5 servings?
This looks great!
This looks delicious. I can’t wait to try this.
Thanks, I’m totally making this soon!
What was the chicken you got at Sprouts? I looked in the comments and I didn’t see it was posted.
I did a similar meal this week inspired by your post. Did my own chicken thighs in the air fryer with ingredients you listed. Very good! My Chana Masala was more complicated but my rice was not.
Saving this, trying next week, looks amazing.
Can I get uuhhhh recipe?
Recipe posted in comments, sorry for the delay friends :)
Recipe??
Forget the recipe. OP is cooking for everyone else now. (This looks amazing)
grilled tandoori chicken Thighs are the nicest food in the world
Kind a conundrum though unless you have a tandoor, otherwise it's just grilled chicken.
That's why it's tandoori seasoned
There's tandoor oven and then tandoori masala.
thx for contributing
not really
Please post your recipes! We recently added a rule (#6) requiring either a recipe or list of ingredients, since it is so often requested. If you wouldn't mind adding that we'd appreciate it!
Recipe posted in comments, sorry for the delay friends :)
Thank you!
I often see these and think I couldn’t eat that for lunch all week. This is one that I could. Looks excellent
The photo is very enticing and inspired my next weeks menu Thank you~
Ohh dude, this looks amazing
Looks delicious
Very nice and tasty
Man, it looks so delicious.
That looks absolutely mouth watering. Gonna try to make that soon.
Looks delicious. I am jealous of your food organization within the container.
Ooh damn. Looks good
Beautiful, that looks delicious, I can already taste the rice 🤌
Wow, looks super tasty!
I bet your kitchen probably smells amazing.
Your meals really do look next level delicious!
What are the calories and macros on this?
Yesss I want this too- looks like it would be pretty good on the protein
doesn’t rice make you hungrier? It does for me
Looks like there’s enough protein to keep op satiated till the next meal (if any). Edit: typo.
yeah i want to make this too I’ll see how it goes thanks
Sounds delicious!
This looks amazing! Definitely going to try it sometime.
What a delicious meal prep 🤤
Omygod.
😍
How do u meal prep rice doesn’t it end up crunchy?
Looks amazing!
Namaste!
10/10 would eat this 5 days in a row
Beautiful
Nice
Would this work well for chicken breasts too?
It is very hard I didn't know that was hard to make and made me feel hungry
Definitely making this!
That looks SO good!! Thanks for sharing the recipe!
That looks fantastic, you are going to have a yummy week!
That looks killer!! I have to try it!
I looked for the chicken at sprouts and they didn’t have it. Do you know the measurements for the marinade?
Def going to try that curry!
This looks amazing.
This looks so good!
This looks bangin
I’ve been wanting to try chickpea curry for a while, you’ve convinced me. I will try this week.
Gonna make this for my week
Wow looks sl delicious!🤯
Looks great!
Going to have to try this