How long does a Chicken Tikka Rice Bowl take to make?

About 35 minutes: 10 minutes of prep and 25 minutes of cooking while the chicken air fries and the coconut rice simmers.

Can I cook chicken tikka without an air fryer?

Yes, spread the marinated pieces on a lined tray and roast them in a hot oven, turning once, or sear them in a heavy pan. Aim for charred edges and a cooked-through centre.

How can I make a Chicken Tikka Rice Bowl less spicy?

Use less curry blend in the marinade and add a spoonful of plain yoghurt to it. The coconut rice and cool cucumber strips also help balance any heat.

Why is the rice cooked in coconut milk for this tikka bowl?

Toasting the soaked basmati in oil and then simmering it in coconut milk and water gives soft, fragrant grains with a mild creaminess that sets off the spiced chicken.

Can I meal prep chicken tikka rice bowls?

Yes, portion the cooled rice and chicken into containers and refrigerate. Keep the sliced carrot and cucumber separate so they stay crunchy, and reheat the rice and chicken until piping hot.

Chicken Tikka Rice Bowl Recipe

Name: Chicken Tikka Rice Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
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

Indian cuisine · 391 calories

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

How to make Chicken Tikka Rice Bowl

Marinate and soak. Marinate bite-sized chicken pieces with garlic, ginger, curry blend, lemon juice, salt and pepper for 10 minutes, and rinse the basmati rice until clear, then soak it for 15 minutes.
Air fry the chicken. Heat 1 tablespoon of olive oil in the air fryer and cook the marinated chicken pieces at 180°C for 10 minutes, turning halfway, until cooked through.
Cook the rice. Sauté the soaked rice in the remaining tablespoon of olive oil for 2 minutes, add the coconut milk, water and a pinch of salt, bring to the boil, then cover and simmer for approximately 15 minutes.
Prepare the vegetables. Slice the carrots and cucumber into thin strips and set them aside, then fluff the cooked rice gently with a fork and let it cool slightly.
Assemble the bowls. Arrange the rice in bowls, top with the air-fried chicken tikka pieces and garnish each bowl with the sliced carrots and cucumber for crunch.

Frequently asked questions

How long does a Chicken Tikka Rice Bowl take to make?: About 35 minutes: 10 minutes of prep and 25 minutes of cooking while the chicken air fries and the coconut rice simmers.
Can I cook chicken tikka without an air fryer?: Yes, spread the marinated pieces on a lined tray and roast them in a hot oven, turning once, or sear them in a heavy pan. Aim for charred edges and a cooked-through centre.
How can I make a Chicken Tikka Rice Bowl less spicy?: Use less curry blend in the marinade and add a spoonful of plain yoghurt to it. The coconut rice and cool cucumber strips also help balance any heat.
Why is the rice cooked in coconut milk for this tikka bowl?: Toasting the soaked basmati in oil and then simmering it in coconut milk and water gives soft, fragrant grains with a mild creaminess that sets off the spiced chicken.
Can I meal prep chicken tikka rice bowls?: Yes, portion the cooled rice and chicken into containers and refrigerate. Keep the sliced carrot and cucumber separate so they stay crunchy, and reheat the rice and chicken until piping hot.