Tandoori Chicken Rice Bowl Recipe

About this recipe

If you're craving a hearty and flavorful lunch, this Tandoori Chicken Rice Bowl is the perfect choice. With smoky and charred tandoori chicken thighs marinated in a blend of yogurt, spices, and lemon juice, this dish captures the essence of Indian cuisine. The chicken is paired with fragrant basmati rice and spiced mixed vegetables, creating a balanced meal that's both satisfying and nutritious. Each bite offers a medley of textures and flavors, from the tender chicken to the aromatic rice and crunchy vegetables. Easy to prepare and perfect for a midday meal, this recipe delivers 610 calories and 38g of protein, making it ideal for those looking to recharge and refuel during the day. Garnished with fresh coriander and a splash of lemon, this bowl is as visually appealing as it is delicious.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• Pcs Epi Yogurt Strawbery
• - Frozen Mixed Vegetables
• 250 ml Keya Lemon Juice
• 100 g Catch Garlic Paste
• 100 g Catch Ginger Paste
• 50G Suhana Meatmutton
• 20 g Turmeric Powder
• - Red Chilli Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 200 ml Mustard Oil
• - Coriander Powder

Instructions

1. 1. Marinate the chicken thighs with yogurt, lemon juice, garlic paste, ginger paste, turmeric, chili powder, and salt for 30 minutes.
2. 2. Heat oil in a grill pan and cook the chicken thighs on medium heat until they are charred and fully cooked, about 15 minutes.
3. 3. Wash and cook the 921 Everyday Long Grain Rice in boiling water until tender; drain and set aside.
4. 4. In another pan, sauté the Frozen Mixed Vegetables with a sprinkle of Suhana Dal Makhani Spice Mix for added flavor.
5. 5. Arrange the cooked rice in bowls and place the grilled tandoori chicken on top.
6. 6. Add the sautéed vegetables around the chicken for a balanced presentation.
7. 7. Garnish with freshly chopped coriander and a squeeze of lemon juice before serving.