Zesty Tandoori Chicken Lemon Rice Bowl Recipe

About this recipe

This Zesty Tandoori Chicken & Lemon Rice Bowl is a vibrant and satisfying Indian dinner option. Juicy chicken cubes are marinated in a tangy tandoori spice blend and grilled to perfection, delivering bold flavors in every bite. Paired with fragrant lemon rice cooked with curry leaves and green chilies, this dish offers a refreshing citrusy twist that balances the spices beautifully. Packed with 152g of protein, it's ideal for gym enthusiasts and anyone aiming for a healthy, balanced diet. The cooking process is straightforward yet full of aromatic moments, from grilling the chicken to tempering the rice. Perfect for weekday dinners or meal prep, this dish will leave you feeling energized and ready to tackle your goals.

Ingredients

• 1 kg Basmati Rice
• 300 g Nutrich Chicken Thigh Boneless
• - DELI QUINOA/BASMATI RICE 1KG
• 100 g Lemon
• - Milky Mist Skyr Plain Yogurt
• 100 g Catch Garlic Paste
• 100 g Catch Ginger Paste
• Pcs Droetker Tandoori Masala
• 20 g Turmeric Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 200 ml Mustard Oil
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 50 g Pluckk Organic Curry Leaves
• medium Chilli Green Long
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Cut the chicken breast into medium-sized cubes and set aside.
2. 2. In a bowl, mix yogurt, lemon juice, garlic paste, ginger paste, tandoori masala, turmeric powder, and a pinch of salt to create the marinade.
3. 3. Add the chicken cubes to the marinade and coat evenly. Cover and refrigerate for 20 minutes.
4. 4. Wash the rice thoroughly and soak it in water for 10 minutes. Drain and keep aside.
5. 5. Heat oil in a pan and add cumin seeds. Once they splutter, add curry leaves and chopped green chilies.
6. 6. Add the soaked rice to the pan and stir gently to coat the grains with the flavored oil.
7. 7. Pour water into the pan, add a pinch of salt, and bring to a boil. Reduce heat, cover, and cook the rice until fluffy, approximately 15 minutes.
8. 8. While the rice cooks, heat a grill pan or skillet over medium heat and lightly grease it with oil.
9. 9. Grill the marinated chicken cubes on the pan, turning occasionally, until fully cooked and lightly charred, about 8-10 minutes.
10. 10. Fluff the cooked rice with a fork, squeeze fresh lemon juice over it, and mix gently.
11. 11. Arrange the lemon rice in a bowl and top it with the grilled tandoori chicken.
12. 12. Garnish with fresh coriander leaves and serve warm.