Spicy Tandoori Chicken Bowl Recipe

Name: Spicy Tandoori Chicken Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 300 g Nutrich Chicken Thigh Boneless; 100 g Milky Mist Skyr High Protein Plain Yogurt; 250 ml Keya Lemon Juice; 100 g Catch Garlic Paste; 100 g Catch Ginger Paste; 100 g Mix Seeds; 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised; 1 kg Basmati Rice; 250 g Cucumber; 1 Bunch Mint Leaves (Pudina); - Onion-250 Gms; medium Chilli Green Long

Indian cuisine · 330 calories

About this recipe

Spicy Tandoori Chicken Bowl is a vibrant Indian dinner that combines smoky grilled chicken with aromatic basmati rice and a refreshing cucumber-mint salad. The chicken is marinated in a flavorful yogurt-based tandoori spice blend, giving it a rich and smoky taste. Paired with fluffy rice, this dish is hearty yet balanced, perfect for a satisfying evening meal. The tangy cucumber-mint salad adds a fresh contrast, enhancing the overall experience. With 35g of protein per serving, it’s a dish that supports muscle recovery while delighting your taste buds. Whether cooked on a grill or in an oven, the process is straightforward, making it an excellent choice for intermediate cooks who want to impress.

Ingredients

300 g Nutrich Chicken Thigh Boneless
100 g Milky Mist Skyr High Protein Plain Yogurt
250 ml Keya Lemon Juice
100 g Catch Garlic Paste
100 g Catch Ginger Paste
100 g Mix Seeds
1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
1 kg Basmati Rice
250 g Cucumber
1 Bunch Mint Leaves (Pudina)
- Onion-250 Gms
medium Chilli Green Long

Instructions

1. Clean and pat dry the chicken thighs, then cut them into bite-sized pieces.
2. In a bowl, mix yogurt, lemon juice, garlic paste, ginger paste, tandoori masala, and salt to make the marinade.
3. Coat the chicken pieces thoroughly with the marinade and refrigerate for at least 30 minutes.
4. While the chicken marinates, rinse the basmati rice under cold water until the water runs clear.
5. In a pot, add rice and measured water, bring to a boil, then simmer with the lid on for 15 minutes until cooked.
6. Peel and dice the cucumber, slice the onion, and finely chop the mint leaves for the salad.
7. Mix cucumber, onion, mint, and green chili (optional) with a pinch of salt and lemon juice in a bowl.
8. Preheat a grill pan or oven to high heat and lightly grease it with oil.
9. Cook the marinated chicken on the grill for 5-7 minutes, turning occasionally until charred and cooked through.
10. Fluff the cooked rice with a fork and divide it into serving bowls.
11. Top the rice with freshly grilled tandoori chicken pieces.
12. Serve the cucumber-mint salad on the side for a refreshing contrast to the smoky chicken.