Smoky Chicken Tikka Bowl Recipe

Name: Smoky Chicken Tikka Bowl
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Indian
Ingredients: 500 g Haringhata Boneless Frozen Chicken Breast; 100 g Milky Mist Greek Yogurt Cup; 100 g Catch Garlic Paste; 100 g Catch Ginger Paste; - Red Chilli Powder; 20 g Turmeric Powder; 100 g Catch Super Garam Masala; 250 ml Keya Lemon Juice; 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised; 1 kg Basmati Rice; 500 g Spt Frozen Mixed Vegetables; 1 Bunch Coriander Leaves ( Kottambari Soppu ); 850 g Sundrop Heart+ Blended Cooking Oil

Indian cuisine · 341 calories

About this recipe

The Smoky Chicken Tikka Bowl is a delightful Indian-inspired dish that combines aromatic spices, tender chicken, and perfectly cooked basmati rice. Marinated chicken tikka is grilled to perfection, giving it a smoky flavor that pairs wonderfully with the fragrant rice base. Sautéed mixed vegetables add a burst of color and nutrition, while fresh coriander leaves bring brightness to the dish. This meal is not only delicious but also balanced, offering 32g of protein to support your wellness goals. Preparing it is an enjoyable culinary experience, as you infuse the chicken with rich spices and grill it to a golden char. Perfect for lunch or dinner, this bowl is a comforting yet energizing choice to satisfy your cravings.

Ingredients

500 g Haringhata Boneless Frozen Chicken Breast
100 g Milky Mist Greek Yogurt Cup
100 g Catch Garlic Paste
100 g Catch Ginger Paste
- Red Chilli Powder
20 g Turmeric Powder
100 g Catch Super Garam Masala
250 ml Keya Lemon Juice
1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
1 kg Basmati Rice
500 g Spt Frozen Mixed Vegetables
1 Bunch Coriander Leaves ( Kottambari Soppu )
850 g Sundrop Heart+ Blended Cooking Oil

Instructions

1. Cut the chicken breast into bite-sized pieces and place them in a mixing bowl.
2. Add yogurt, garlic paste, ginger paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt to the chicken pieces.
3. Mix thoroughly to coat the chicken evenly, then cover and marinate for 20 minutes.
4. Wash the basmati rice under running water and soak it for 10 minutes before cooking.
5. Boil the rice in a pot with double the amount of water and a pinch of salt until cooked and fluffy, then set aside.
6. Heat oil in a grill pan or skillet over medium heat and add the marinated chicken pieces.
7. Cook the chicken for 8-10 minutes, turning occasionally, until charred and fully cooked.
8. In a separate pan, sauté the frozen mixed vegetables with a dash of salt for 3-4 minutes until tender.
9. Plate the cooked rice in a bowl and layer it with the grilled chicken tikka pieces.
10. Top the bowl with the sautéed vegetables and freshly chopped coriander leaves.
11. Serve hot and enjoy the smoky, aromatic flavors of the tikka bowl.