
Indian-Style Chicken Rice
Chicken rice is undeniably one of Singapore’s national treasures! Growing up as an Indian in this beautiful city, I had the pleasure of indulging in the delicious chicken rice from our beloved hawker centers. There’s something so magical about the succulent chicken, fragrant rice, and savory broth and the spicy chilli sauce that makes this dish a favorite among everyone, from children to adults. The aroma that wafts through the air as a vendor is cooking it, the tender texture of the chicken, and the rich flavors all come together to create a comforting meal that feels like a warm hug whenever I buy a packet of chicken rice from the hawkers.
In my journey as a chef, I decided to give this classic dish my own twist by infusing it with Indian flavors. By marinating the chicken in an aromatic blend of spices and herbs, I’ve created a version that appeals to the Indian palate while still honoring the original recipe. The result is an exquisite Indian-Asian fusion that my students absolutely adore!
With Chinese New Year just around the corner, I’m excited to share this dish, embodying the spirit of celebration and togetherness. It’s a delightful mix that transcends cultural boundaries, inviting everyone to come together and relish a plate of beautifully roasted chicken served alongside fragrant rice. Whether you’ve experienced the original or not, I promise this Indian-style twist will win your heart—just like it has for hundreds of my students!
ROASTED CHICKEN
10 shallots
5 cloves garlic
150 ml yoghurt
1 teaspoon five-spice powder
2 teaspoons meat curry powder
1 tablespoon honey
1 teaspoon salt
2 tablespoons lemon juice
8 large chicken wings or 6 chicken drumsticks
100 ml ghee or butter, melted, for basting
INSTRUCTIONS
1. Place the first 8 ingredients into a blender and blend till smooth.
2. Marinade the chicken pieces in the blended ingredients for 4 hours.
3. Place on a rack in a preheated oven of 180°C and bake for 40 minutes, basting it often with ghee or butter
THE RICE
2 tablespoons butter, ghee or oil
4 cloves garlic, pounded coarsely
5 thin slices ginger
500 g basmati rice, washed, soaked for 20 minutes and drained
900 ml chicken stock or water
1 teaspoon briyani powder
1 ¼ teaspoon salt
½ teaspoon egg yellow colouring
4 pandan leaves, tied into a knot
INSTRUCTIONS
1. Heat butter, ghee or oil and sauté the garlic and ginger until very aromatic.
2. Add rice grains and stir fry 1–2 min and transfer to rice cooker.
3. Add in remaining ingredients and turn on rice cooker.
4. Serve with roasted chicken and chilli sauce.
CHILLI SAUCE
5 red chilli padies
8 fresh red chillies
2 cm fresh young ginger
3 cloves garlic
½ teaspoon salt
1 teaspoon sugar
80 ml chicken stock
3 tablespoons calamansi juice (limau kasturi)
1 teaspoon melted ghee or cooking oil
INSTRUCTION
Blend the above ingredients together coarsely in a blender.

