Tandoori Chicken Rice Bowl Recipe

Indian cuisine · 336 calories

About this recipe

Transform your lunchtime into a feast with this Tandoori Chicken Rice Bowl! Juicy, marinated chicken thighs are grilled to perfection, delivering a smoky and aromatic flavor that pairs beautifully with fluffy basmati rice. The spices—ginger, garlic, turmeric, and garam masala—infuse the chicken with bold, vibrant notes, while a garnish of coriander adds a fresh touch. Packed with protein and energy-boosting carbohydrates, this dish is not only satisfying but also nourishing. Whether it's a quick weekday lunch or a casual weekend meal, this bowl promises to delight your taste buds with every bite. Serve it hot and enjoy the comforting flavors of Indian cuisine!

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • - Milky Mist Skyr Plain Yogurt
  • 100 g Catch Garlic Paste
  • 100 g Catch Ginger Paste
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Catch Super Garam Masala
  • 250 ml Keya Lemon Juice
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • - DELI QUINOA/BASMATI RICE 1KG
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 200 ml Mustard Oil

Instructions

  1. 1. Wash and pat dry the chicken thighs thoroughly before marinating.
  2. 2. In a bowl, combine yogurt, garlic paste, ginger paste, turmeric, chili powder, garam masala, lemon juice, and salt.
  3. 3. Coat the chicken thighs with the marinade and let them rest for 20 minutes.
  4. 4. While the chicken marinates, wash the basmati rice and cook it in boiling water until fluffy.
  5. 5. Heat oil in a pan and grill the marinated chicken thighs on medium heat for about 15 minutes, flipping occasionally.
  6. 6. Once the chicken is cooked, let it rest for 2 minutes before slicing it into strips.
  7. 7. Plate the basmati rice and arrange the sliced tandoori chicken on top.
  8. 8. Garnish with freshly chopped coriander leaves for added flavor and freshness.