Zesty Chicken Tikka Rice Bowl Recipe

About this recipe

If you're craving a high-protein, flavorful Indian lunch, this Zesty Chicken Tikka Rice Bowl is the perfect choice. The dish combines tender chicken tikka, seasoned with aromatic Indian spices, with fluffy basmati rice and sautéed mixed vegetables. The coconut milk adds a creamy richness that balances the spice beautifully, while fresh cilantro and a touch of lemon juice brighten the flavors. This one-pan meal is not only easy to prepare but also ideal for gym-goers looking for a balanced, energy-packed option. Serve it warm for a satisfying midday meal that fuels your body and delights your taste buds. Perfect for batch cooking or quick weekday lunches!

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 1 kg Basmati Rice
• - Frozen Mixed Vegetables
• 250 ml Real Thai Unsweetened Coconut Milk
• 1 pack (100 g) Everest - Ginger Garlic Paste
• 20 g Turmeric Powder
• - Red Chilli Powder
• 50 g Everest Cumin Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 500 ml Oil (For Frying)
• - Coriander Powder
• 250 ml Keya Lemon Juice

Instructions

1. 1. Wash and soak the basmati rice for 15 minutes, then drain the water.
2. 2. Mix chicken thighs with ginger garlic paste, turmeric, chili powder, coriander powder, cumin powder, salt, and lemon juice. Marinate for 15 minutes.
3. 3. Heat vegetable oil in a pan and sauté the marinated chicken until cooked and slightly charred, about 10 minutes.
4. 4. In a separate pot, cook the basmati rice with double the amount of water until fluffy, around 12 minutes.
5. 5. In the same pan used for chicken, add frozen mixed vegetables and coconut milk. Stir-fry for 5 minutes until softened and well-coated.
6. 6. Layer the cooked rice in serving bowls, followed by the sautéed vegetables.
7. 7. Top the rice bowls with the charred chicken tikka and garnish with fresh cilantro.
8. 8. Serve warm and enjoy the rich flavors of this balanced meal.