Tandoori Spiced Chicken Rice Bowl Recipe

Indian cuisine · 267 calories

Tandoori Spiced Chicken Rice Bowl recipe

About this recipe

Indulge in the vibrant flavors of the Tandoori Spiced Chicken Rice Bowl, an ideal Indian-inspired dinner that's both wholesome and satisfying. This dish features juicy chicken marinated in a blend of tandoori spices, coconut milk, and lemon juice, seared to perfection for a smoky touch. Paired with fluffy basmati rice and tender mixed vegetables, it creates a balanced meal with 18g of protein to fuel your evening. The cooking process is straightforward, making it perfect for intermediate-level cooks, and the final presentation is as appetizing as its aroma. Whether you're craving comfort food or looking for a gym-friendly meal, this rice bowl is sure to hit the spot. Garnished with fresh cilantro, it's a feast for your taste buds and a boost for your health goals.

Ingredients

  • 500 g Haringhata Boneless Frozen Chicken Breast
  • - DELI QUINOA/BASMATI RICE 1KG
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 100 g Garlic - Single Clove
  • loose Ginger
  • 250 ml Keya Lemon Juice
  • - Suhana Dal Makhani Spice Mix 50g Pouch
  • 20 g Turmeric Powder
  • - Coriander Powder
  • - Frozen Mixed Vegetables
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)

Instructions

  1. 1. Rinse the basmati rice thoroughly under cold water and soak for 15 minutes.
  2. 2. In a bowl, combine the chicken breast with lemon juice, turmeric powder, coriander powder, and the Suhana Dal Makhani Spice Mix.
  3. 3. Add grated ginger, minced garlic, and coconut milk to the chicken marinade, mixing well. Let it sit for 20 minutes.
  4. 4. Heat vegetable oil in a pan and sear the marinated chicken on medium heat until cooked through, turning occasionally.
  5. 5. Meanwhile, boil the soaked basmati rice in a pot with 300 ml water and a pinch of salt until fluffy.
  6. 6. Steam the Frozen Mixed Vegetables in a separate pan until tender but still vibrant.
  7. 7. Slice the cooked chicken into bite-sized pieces once cooled slightly.
  8. 8. Assemble the rice bowl by layering the cooked rice, steamed vegetables, and sliced chicken.
  9. 9. Garnish with fresh cilantro and serve warm.