Tandoori Chicken Rice Bowl Recipe

About this recipe

Dive into the rich flavors of a Tandoori Chicken Rice Bowl, crafted to satisfy your hunger and delight your taste buds. This dish combines succulent, marinated chicken cooked to perfection with fragrant rice and stir-fried vegetables. The smoky, slightly charred chicken pieces are seasoned with a blend of tandoori spices, turmeric, and chili powder, giving each bite an irresistible depth of flavor. Complemented by fluffy rice and vibrant vegetables, this bowl is a balanced meal that brings together protein, fiber, and a medley of nutrients. The cooking process is straightforward, making it achievable for intermediate cooks, while the final result feels restaurant-worthy. Serve it for lunch to make your day special or as part of a meal prep strategy for the week. Garnished with coriander and a hint of lemon, this Indian-inspired dish offers comfort, nutrition, and a touch of indulgence.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 1 Kg Star Jsr L Kolam Rice1kg
• 100 g Milky Mist Greek Yogurt Cup
• Pcs Droetker Tandoori Masala
• 250 ml Keya Lemon Juice
• 100 g Catch Garlic Paste
• 100 g Catch Ginger Paste
• - Red Chilli Powder
• 20 g Turmeric Powder
• 500 g Spt Frozen Mixed Vegetables
• 850 g Sundrop Heart+ Blended Cooking Oil
• 200 G Rock Salt Powder - Sprinkler 200 G
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash and pat dry the chicken thighs, then cut them into bite-sized pieces.
2. 2. In a bowl, mix yogurt, tandoori masala, lemon juice, garlic paste, ginger paste, red chili powder, turmeric powder, and rock salt to form a marinade.
3. 3. Coat the chicken pieces thoroughly with the marinade and let them rest for 20 minutes.
4. 4. Rinse the rice under running water until the water runs clear, then soak it for 10 minutes.
5. 5. Heat 2 tablespoons of oil in a pan and sauté the marinated chicken pieces on medium heat until they are cooked through and slightly charred.
6. 6. Meanwhile, boil 400 ml of water in a pot, add the soaked rice, and cook until the rice is tender and fluffy.
7. 7. In another pan, heat 1 tablespoon of oil and stir-fry the mixed vegetables with a pinch of salt until they are slightly softened.
8. 8. Once the rice is cooked, drain any excess water and fluff it gently with a fork.
9. 9. Combine the cooked rice with the stir-fried vegetables, mixing thoroughly to evenly distribute the flavors.
10. 10. Plate the rice and vegetable mixture in bowls, topping them generously with the smoky tandoori chicken pieces.
11. 11. Garnish with freshly chopped coriander leaves for an added burst of freshness.
12. 12. Serve hot with a wedge of lemon on the side for an optional tangy kick.