Smoky Chicken Tikka Rice Bowl Recipe

About this recipe

The Smoky Chicken Tikka Rice Bowl is a delightful harmony of flavors and textures, perfect for lunch. Succulent pieces of chicken are marinated in a blend of Indian spices and plant-based yogurt, then grilled to perfection to achieve a smoky char. Served atop fluffy basmati rice mixed with steamed vegetables, this dish is not only visually appealing but also nutritionally balanced. The bold spices like garam masala, coriander, and chili provide a burst of flavor, while the fresh coriander garnish adds a touch of brightness. With 48g of protein per serving, this meal is ideal for maintaining energy levels and supporting muscle recovery, especially for active individuals. Whether you're meal prepping for the week or enjoying it fresh, this bowl is a satisfying option for those who seek comfort and nourishment in their meals.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 100g Greek Yogurt
• 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 kg Basmati Rice
• - Frozen Mixed Vegetables
• 500 ml Oil (For Frying)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Cut the chicken thighs into bite-sized pieces and set them aside in a large bowl.
2. 2. Prepare the marinade by mixing plant-based yogurt, garlic paste, ginger paste, red chili powder, turmeric powder, coriander powder, garam masala, lemon juice, and salt.
3. 3. Coat the chicken pieces thoroughly with the marinade and let it sit for 20 minutes for better flavor infusion.
4. 4. Meanwhile, rinse the basmati rice under cold water until the water runs clear, then cook it in 400 ml of water until fluffy and set aside.
5. 5. Heat vegetable oil in a pan over medium-high heat and grill the marinated chicken pieces until fully cooked and slightly charred, approximately 10-12 minutes.
6. 6. Steam the frozen mixed vegetables in boiling water for 5 minutes, then drain and add them to the cooked rice.
7. 7. Mix the rice and vegetables gently to combine and season with a pinch of salt if needed.
8. 8. Plate the rice and vegetable mixture into serving bowls and top with the smoky chicken tikka.
9. 9. Garnish the dish with freshly chopped coriander leaves for added freshness and aroma.
10. 10. Serve warm and enjoy your flavorful, protein-packed meal.