Tandoori Chicken Rice Bowl Recipe

Indian cuisine · 336 calories

About this recipe

Dive into the bold flavors of India with this Tandoori Chicken Rice Bowl. Spiced, marinated chicken thighs bring a smoky, aromatic depth to the dish, while the fragrant basmati rice serves as the perfect canvas for the vibrant flavors. Freshly steamed vegetables add crunch and color, making it a balanced meal that's as pleasing to the eyes as it is to the taste buds. Garnished with coriander and a hint of lemon, this bowl is a celebration of wholesome ingredients and traditional Indian spices. Whether you're seeking comfort or a healthy but satisfying lunch, this bowl delivers both. Perfect for weekday lunches or a simple yet impressive meal to share. Easy to prepare and loaded with 32g of protein, it's a great choice for fueling your day.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • - Frozen Mixed Vegetables
  • - Coriander Powder
  • 250 ml Keya Lemon Juice
  • 100 g Catch Garlic Paste
  • 100 g Catch Ginger Paste
  • 50G Suhana Meatmutton
  • - Red Chilli Powder
  • 20 g Turmeric Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)
  • - Onion-250 Gms
  • 25 g Whole Black Pepper
  • 200 g Grand Masala Handmade Garam Masala
  • - Sodelicious So Delicious Cultured Coconutmilk Dairy-Free Yogurt, Strawberry-Banana, 5.3 Ounce Plant-Based Vegan Dairy-Free Yogurt Alternative, Great

Instructions

  1. 1. Rinse the basmati rice thoroughly under running water and soak it for 15 minutes.
  2. 2. In a bowl, mix chicken thighs with garlic paste, ginger paste, Suhana Dal Makhani Spice Mix, red chili powder, turmeric powder, lemon juice, and salt. Marinate for 20 minutes.
  3. 3. Heat vegetable oil in a pan, add chopped onions, and sauté until golden brown and fragrant.
  4. 4. Add the marinated chicken to the pan, cook for 10 minutes on medium heat, stirring occasionally to evenly cook all sides.
  5. 5. In a separate pot, bring 300 ml of water to a boil, add the soaked rice, and cook until tender and all water is absorbed.
  6. 6. Steam the frozen mixed vegetables until soft but still vibrant in color.
  7. 7. Assemble the bowl by placing cooked rice as the base, then layer the tandoori chicken and steamed vegetables on top.
  8. 8. Garnish the bowl with freshly chopped coriander leaves for a burst of freshness and flavor.
  9. 9. Serve warm with a wedge of lemon on the side for an extra zing.