Tandoori Chicken And Rice Bowl Recipe

About this recipe

Indulge in the smoky and aromatic Tandoori Chicken and Rice Bowl, a classic Indian-inspired dish that combines juicy chicken thighs marinated in tandoori spices with fluffy basmati rice. Perfect for a quick snack or a satisfying post-workout meal, this bowl is bursting with bold flavors and comforting textures. The chicken is seared to perfection, offering a tantalizing smoky crust, while the basmati rice provides a fragrant and fluffy base. Fresh coriander and a squeeze of lime add brightness and balance to the dish, making it a well-rounded choice. Packed with 38g protein and 935 calories, this bowl is ideal for gym-goers looking to refuel and maintain energy levels. Easy to prepare and combining the best of Indian spices, it’s a versatile snack that fits seamlessly into your weekly meal plan.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• - DELI QUINOA/BASMATI RICE 1KG
• 2 - 3 pcs Gondhoraj Lime

Instructions

1. 1. Wash and pat dry the chicken thighs, then marinate them with yogurt, tandoori spice mix, garlic paste, and rock salt for 20 minutes.
2. 2. Rinse the basmati rice under cold water until the water runs clear, then soak it for 15 minutes.
3. 3. Heat vegetable oil in a large pan over medium heat and sear the marinated chicken thighs until browned on all sides.
4. 4. Remove the chicken from the pan and set aside; in the same pan, add water and bring it to a boil.
5. 5. Add the soaked basmati rice to the boiling water, reduce the heat, cover, and let it cook for 12 minutes.
6. 6. Once the rice is cooked, fluff it with a fork, and transfer it to serving bowls.
7. 7. Place the seared chicken thighs on top of the rice and garnish with freshly chopped coriander leaves.
8. 8. Squeeze fresh lime juice over the bowl for a tangy flavor, and serve warm.