Name: Tandoori Risotto with Garlic Bread Crumble
Prep time: 27 min
Cook time: 28 min
Total time: 55 min
Yield: 4 servings
Cuisine: italian
Ingredients: 500 grams raw chicken (cut into bite-sized pieces); 2 cups rice (arborio or basmati); 4 cups water; 1 chicken bouillon cube; 200 grams boiled potatoes (diced); 3 slices bread (cubed); 6 tablespoons butter (divided: 4 for risotto, 2 for bread); 2 large onions (1 finely diced for risotto, 1 sliced for chicken); 4 cloves garlic (minced, divided: 2 for risotto, 2 for bread); 2 teaspoons paprika; 1.5 teaspoons turmeric; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon black pepper; 0.5 teaspoon red pepper (crushed); 2 tablespoons powdered milk; 3 tablespoons frying oil; 1.5 teaspoons salt (divided: 1 for chicken, 0.5 for risotto); 0.5 cup water (additional for cooking chicken)

Tandoori Risotto with Garlic Bread Crumble

A bold Italian-Indian fusion dish combining creamy risotto infused with tandoori spices, topped with crispy garlic bread crumble. Tender chicken pieces are marinated in Indian spices and pan-seared, then folded into the aromatic rice. This dish marries the comfort of Italian risotto with the bold, warm flavors of Indian tandoori cuisine.

55 min

Medium

4 servings

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Taste Profile

Sweet2/10

Salty6/10

Sour0/10

Umami7/10

Spicy5/10

🥄 Texture

The risotto will be creamy with rice cooked to a slight al dente bite, studded with tender, bite-sized chicken and soft diced potatoes. A generous, warm garlic bread crumble on top provides a crisp, toasty contrast to the soft, rich risotto.

👃 Aroma

Warm, smoky tandoori spices (paprika and turmeric) and sautéed onion dominate, layered with buttery garlic and savory chicken-broth notes. Toasty, garlicky fragrances from the fried bread crumble add a crunchy, inviting finish to the overall bouquet.

🍷 Pairs Well With

Chilled mango or salted lassi (yogurt drink) to cool and complement the spices; alternatively a dry Riesling or a crisp lager works well.

🥗 Side Dishes

Cucumber-mint raita or a simple cucumber-tomato salad to refresh; lightly roasted/charred vegetables (e.g., cauliflower or bell peppers); pickled red onions or a small green salad for brightness.

Ingredients(19 items)

1500 grams raw chicken (cut into bite-sized pieces)

22 cups rice (arborio or basmati)

34 cups water

41 chicken bouillon cube

5200 grams boiled potatoes (diced)

63 slices bread (cubed)

76 tablespoons butter (divided: 4 for risotto, 2 for bread)

82 large onions (1 finely diced for risotto, 1 sliced for chicken)

94 cloves garlic (minced, divided: 2 for risotto, 2 for bread)

102 teaspoons paprika

111.5 teaspoons turmeric

121 teaspoon onion powder

131 teaspoon garlic powder

141 teaspoon black pepper

150.5 teaspoon red pepper (crushed)

162 tablespoons powdered milk

173 tablespoons frying oil

181.5 teaspoons salt (divided: 1 for chicken, 0.5 for risotto)

190.5 cup water (additional for cooking chicken)

Instructions

Prepare the tandoori chicken marinade: In a bowl, combine 1 teaspoon paprika, 0.75 teaspoon turmeric, 0.5 teaspoon black pepper, 0.5 teaspoon red pepper, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, and 1 teaspoon salt. Add the chicken pieces and sliced onion, mix well, and let marinate for 10-15 minutes.

Heat 2 tablespoons frying oil in a large pan over medium-high heat. Add marinated chicken with onions and cook for 8-10 minutes until chicken is cooked through and lightly browned. Add 0.5 cup water and simmer for 3 minutes. Set aside.

In a separate pan, melt 4 tablespoons butter over medium heat. Add finely diced onion and sauté for 3-4 minutes until translucent.

Add 2 minced garlic cloves to the butter and onion mixture, cook for 1 minute until fragrant.

Add the rice to the pan and stir constantly for 2 minutes, coating each grain with butter.

In a pot, bring 4 cups water to boil with the chicken bouillon cube. Add 1 teaspoon paprika, 0.75 teaspoon turmeric, 0.5 teaspoon black pepper, 0.5 teaspoon garlic powder, and 0.5 teaspoon onion powder to the broth.

Begin adding the spiced broth to the rice one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next (approximately 18-20 minutes total).

When rice is creamy and al dente, fold in the cooked tandoori chicken with its sauce and diced boiled potatoes. Stir in 2 tablespoons powdered milk for richness. Cook for 2 more minutes.

While risotto finishes, prepare garlic bread crumble: Heat 2 tablespoons frying oil in a skillet over medium heat. Add cubed bread and 2 minced garlic cloves, stirring frequently until bread is golden and crispy (4-5 minutes). Season with a pinch of salt and black pepper.

Transfer risotto to serving bowls and generously top with crispy garlic bread crumble. Serve immediately while bread crumble is still warm and crunchy.