Smoky Tandoori Chicken Rice Bowl Recipe

About this recipe

This Smoky Tandoori Chicken Rice Bowl is a delightful fusion of flavors and textures, perfect for a hearty lunch or post-workout meal. Marinated chicken thighs are seared to smoky perfection, creating a dish with bold Indian spices and aromas. The fluffy basmati rice is cooked with coconut milk and spiced mixed vegetables, adding richness and wholesome nutrition to every bite. The dish is garnished with fresh coriander, enhancing its visual appeal and flavor. With 48 grams of protein and 1230 calories, this bowl is ideal for maintaining your energy levels throughout the day. Its one-pan cooking style ensures minimal cleanup, making it perfect for busy weekdays or gym meal prep. Whether you’re craving a comforting lunch or looking for a balanced high-protein option, this recipe is sure to please both your taste buds and fitness goals.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• - DELI QUINOA/BASMATI RICE 1KG
• - Frozen Mixed Vegetables
• 250 ml Real Thai Unsweetened Coconut Milk
• 250 ml Keya Lemon Juice
• 1 pack (100 g) Everest - Ginger Garlic Paste
• - Red Chilli Powder
• 20 g Turmeric Powder
• 100 g Catch Super Garam Masala
• 50 g Everest Cumin Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 200 ml Mustard Oil
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash the chicken thighs and pat them dry thoroughly using paper towels.
2. 2. In a bowl, mix ginger garlic paste, lemon juice, red chili powder, turmeric, garam masala, cumin, coriander powder, and salt to create the marinade.
3. 3. Coat the chicken thighs evenly with the marinade and let them rest for 15 minutes.
4. 4. Heat a large pan with 1 tablespoon of oil and sear the marinated chicken thighs on medium heat for 5-7 minutes on each side until smoky and cooked through.
5. 5. Remove the chicken from the pan and set it aside; keep the pan warm for later use.
6. 6. Rinse and soak the basmati rice in water for 10 minutes, then drain and set aside.
7. 7. In the same pan, add 1 tablespoon of oil and sauté the frozen mixed vegetables for 3-4 minutes until slightly tender.
8. 8. Add coconut milk, 1 cup of water, and the soaked rice to the pan; stir gently to combine.
9. 9. Cover the pan with a lid and cook the rice mixture on low heat for 15 minutes until the rice is fully cooked and absorbs the liquid.
10. 10. Slice the smoky tandoori chicken into strips and layer them over the cooked rice and vegetables.
11. 11. Garnish the dish with freshly chopped coriander leaves for added aroma and flavor.
12. 12. Serve the tandoori chicken rice bowl warm, ensuring each plate has an even layer of chicken, rice, and vegetables.