Tandoori Chicken Bowl With Spiced Basmati Rice Recipe

Indian cuisine · 1379 calories

Tandoori Chicken Bowl with Spiced Basmati Rice recipe

About this recipe

This Tandoori Chicken Bowl with Spiced Basmati Rice is a delightful Indian-inspired dish that combines bold flavors with balanced nutrition. Succulent chicken thighs are marinated in a tangy yogurt and spice blend, then air-fried to perfection for a smoky, charred finish. Served over fluffy basmati rice infused with aromatic spices, this dish is completed with fresh carrots and cucumber for added crunch and color. Packed with 84g of protein and 2507 kcal, it's an ideal gym meal that supports muscle recovery while keeping you energized. Perfect for an easy yet impressive dinner, this recipe brings the vibrant flavors of Indian cuisine to your table in just 45 minutes.

Ingredients

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

Instructions

  1. 1. Mix Greek yogurt, Curry Blend Trio, minced garlic, lemon juice, salt, and pepper in a bowl to make the marinade.
  2. 2. Coat the chicken thighs thoroughly with the marinade and let it rest for 20 minutes.
  3. 3. Rinse the basmati rice under cold water until the water runs clear and soak for 15 minutes.
  4. 4. Heat olive oil in the air fryer and preheat it for 5 minutes at 200°C.
  5. 5. Place marinated chicken thighs in the air fryer basket and cook for 15 minutes, flipping halfway for even cooking.
  6. 6. While the chicken cooks, boil the soaked rice in salted water until tender, about 12 minutes, then drain and fluff with a fork.
  7. 7. Peel and slice the carrots into thin sticks and cut the cucumber into bite-sized pieces.
  8. 8. Arrange the cooked rice in bowls and top with air-fried tandoori chicken.
  9. 9. Add the fresh carrots and cucumber around the bowl for a vibrant presentation.
  10. 10. Drizzle a touch of olive oil and squeeze some lemon juice over the dish before serving.