Tandoori Chicken And Turmeric Rice Bowl Recipe

About this recipe

Tandoori Chicken and Turmeric Rice Bowl is a hearty Indian-inspired dish combining smoky, charred chicken with fragrant rice infused with fresh turmeric. Perfect for lunch, this bowl is both flavorful and nutritious, offering 48g of protein to fuel your day. The marinade, made with dairy-free yogurt, garlic, ginger, and aromatic spices like Kashmiri chili and coriander, ensures every bite is packed with taste. The turmeric rice is light yet satisfying, with its bright golden hue and subtle earthy flavor. Easy to prepare in under an hour, this recipe is ideal for batch cooking and gym meal prep. Garnished with fresh cilantro, it’s a vibrant and wholesome meal to enjoy anytime.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 1 kg Basmati Rice
• 100 g Milky Mist Skyr High Protein Plain Yogurt
• 100 g Catch Garlic Paste
• 100 g Catch Ginger Paste
• 20 g Turmeric Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 250 ml Keya Lemon Juice
• 500 ml Oil (For Frying)
• - Coriander Powder

Instructions

1. 1. Cut the chicken thighs into bite-sized pieces and place them in a mixing bowl.
2. 2. Prepare the marinade by combining yogurt, garlic paste, ginger paste, Kashmiri chili powder, turmeric powder, coriander powder, salt, and lemon juice in a small bowl.
3. 3. Pour the marinade over the chicken pieces and mix well to evenly coat. Cover and refrigerate for 20 minutes.
4. 4. While the chicken marinates, rinse the rice thoroughly under cold water until it runs clear.
5. 5. Heat vegetable oil in a pan over medium heat and sauté freshly grated turmeric for 30 seconds until fragrant.
6. 6. Add the rinsed rice to the pan, stir to coat with the turmeric oil, and toast for 1-2 minutes.
7. 7. Pour 400 ml of water into the pan and bring to a boil. Lower the heat, cover, and simmer for 15 minutes until the rice is cooked and fluffy.
8. 8. Heat a grill pan or frying pan over medium-high heat and lightly oil the surface.
9. 9. Place the marinated chicken pieces on the pan and cook for 6-8 minutes, flipping occasionally until they are charred and cooked through.
10. 10. Assemble the dish by plating the turmeric rice in bowls and topping it with the grilled tandoori chicken.
11. 11. Garnish with chopped cilantro leaves for a burst of freshness and additional flavor.