Tandoori Chicken And Masala Rice Bowl Recipe

About this recipe

Dive into the vibrant flavors of our Tandoori Chicken & Masala Rice Bowl, a delightful Indian-inspired dish perfect for lunch or meal prep. This recipe combines tender chicken thighs marinated in a rich blend of curry spices, garlic, and ginger, grilled to perfection, with fragrant basmati rice infused with mild masala notes. Fresh carrots and cucumber add a refreshing crunch and boost fiber content, while the coriander garnish ties everything together beautifully. Packed with 48g of protein and balanced macros, it’s an ideal meal for gym-goers and food lovers alike. Enjoy the bold aromas, comforting textures, and nourishing qualities of this wholesome dish!

Ingredients

• 4X150G Boneless Chicken Thighs 4X150G (Skin On)
• 200 G Authentic Greek Yogurt
• 250 Ml Trs Lemon Juice 250Ml
• 240G Spice Kitchen Curry Blend Trio, 240G
• 50G Black Garlic Cloves, 50G
• 65G Natoora Root Ginger
• 250G Tilda Wholegrain Basmati Rice 250g
• 4 Pack Fresh Carrots - Pack Of 4
• 1 Piece Cucumber 1Pc
• - Biona Capers In Olive Oil
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• 1 Bunch Coriander - Bunch

Instructions

1. 1. Mix the Greek yogurt, lemon juice, curry blend, minced garlic, and ginger into a marinade.
2. 2. Coat the chicken thighs thoroughly with the marinade and let it rest for 20 minutes.
3. 3. Cook basmati rice according to package instructions until tender, then set aside.
4. 4. Heat olive oil in a pan and grill the marinated chicken thighs for 8-10 minutes per side until cooked through.
5. 5. Slice the cooked chicken into bite-sized pieces and keep warm.
6. 6. Peel and chop the carrots into thin strips and slice the cucumber into rounds.
7. 7. In a saucepan, sauté the carrots lightly in olive oil with salt and pepper until slightly softened.
8. 8. Combine the cooked rice with a pinch of curry blend and mix well for a fragrant base.
9. 9. Arrange the rice in a bowl, add the chicken slices, sautéed carrots, and fresh cucumber.
10. 10. Garnish with chopped coriander leaves and an optional squeeze of lemon before serving.