Chicken Tikka Rice Bowl Recipe

About this recipe

This Chicken Tikka Rice Bowl is an irresistible fusion of tender, marinated chicken tikka and aromatic basmati rice, topped with fresh veggies for a burst of flavor and texture. Perfect for lunch, this dish blends the bold spices of Indian cuisine with balanced nutrition, offering 26g of protein and 106g of carbohydrates to keep you energized. The air-fried chicken is juicy and flavorful, while the coconut milk-infused rice provides a creamy, satisfying base. Ready in just 35 minutes, this recipe is ideal for busy weekdays when you need a quick and hearty meal that pleases the whole family. Whether you're craving comfort food or aiming for a high-protein dish, this rice bowl delivers on all fronts.

Ingredients

• NaN Fresh Halal Chicken Breast - Boneless Without Skin
• 250G Tilda Wholegrain Basmati Rice 250g
• 165 Ml Tropical Sun Coconut Milk Mini
• 100 G Jumbo Garlic 100g
• 65G Natoora Root Ginger
• 240G Spice Kitchen Curry Blend Trio, 240G
• - Biona Capers In Olive Oil
• 250 Ml Trs Lemon Juice 250Ml
• 100 g Yorkshire English Carrots 100G
• 1 Piece Cucumber 1Pc
• 750 G Top-Op Table Salt Drums
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Cut the chicken breast into bite-sized pieces and marinate with garlic, ginger, curry blend, lemon juice, salt, and pepper for 10 minutes.
2. 2. Rinse the basmati rice under cold water until it runs clear, then soak in water for 15 minutes.
3. 3. Heat 1 tablespoon of olive oil in the air fryer and cook the marinated chicken pieces at 180°C for 10 minutes, turning halfway.
4. 4. In a saucepan, heat the remaining tablespoon of olive oil and sauté the soaked rice for 2 minutes.
5. 5. Add the coconut milk, water, and a pinch of salt to the rice and bring to a boil over medium heat.
6. 6. Lower the heat, cover the saucepan, and let the rice simmer until the liquid is absorbed and the rice is cooked, approximately 15 minutes.
7. 7. Slice the carrots and cucumber into thin strips and set aside for serving.
8. 8. Once the rice is cooked, fluff it gently with a fork and let it cool slightly.
9. 9. Arrange the cooked rice in bowls, topping with the air-fried chicken tikka pieces.
10. 10. Garnish each bowl with the sliced carrots and cucumber for a fresh crunch.