Tandoori Chicken Rice Bowl With Mint Yogurt Sauce Recipe

Indian cuisine · 341 calories

Tandoori Chicken Rice Bowl with Mint Yogurt Sauce recipe

About this recipe

This Tandoori Chicken Rice Bowl is a perfect Indian dinner option that balances bold flavors with wholesome nutrition. Juicy, spiced chicken thighs are cooked to perfection and served over fragrant saffron-infused rice, creating a hearty base. The refreshing mint yogurt sauce adds a creamy, tangy twist, bringing balance to the robust flavors of tandoori spices. Packed with 35g of protein, this meal supports energy and wellness goals, making it ideal for weeknight dinners or casual gatherings. The recipe is straightforward yet rewarding, with each step designed to bring out authentic North Indian flavors. Garnished with fresh mint and a splash of lemon juice, it’s a dish that’s as pleasing to the palate as it is nourishing for the body.

Ingredients

  • 500 G Purima Raw Shelled Nuts
  • NaN Filippo Berio Classico Pure Olive Oil
  • 150G Parmareggio Parmigiano Reggiano Organic
  • Single Capsicum/Green Pepper (Single)
  • 60G Little Leaves Lambs Lettuce
  • 300 g Nutrich Chicken Thigh Boneless
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • 200 g Mother Dairy Nutrifit Probiotic Cup Curd
  • 1 Bunch Mint Leaves (Pudina)
  • 250 ml Keya Lemon Juice
  • 200 g Grand Masala Handmade Garam Masala
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 50 g Everest Cumin Powder
  • 0.25 g Saffron
  • 25 g Whole Black Pepper
  • 50 g Cloves
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • 500 ml Oil (For Frying)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Wash and rinse the rice thoroughly, then soak it in water for 20 minutes.
  2. 2. In a bowl, marinate the chicken with yogurt, ginger garlic paste, lemon juice, turmeric, red chili powder, cumin powder, garam masala, and salt. Let it sit for 30 minutes.
  3. 3. Heat oil in a pan, add cloves and black pepper, and sauté until aromatic. Add the soaked rice and saffron, then cook with water until fully done.
  4. 4. Preheat a grill or oven to medium heat. Cook the marinated chicken until slightly charred and cooked through, turning occasionally.
  5. 5. Blend yogurt, fresh mint leaves, and a pinch of salt to make the mint yogurt sauce.
  6. 6. Plate the rice in a bowl, arrange the tandoori chicken on top, and drizzle with the mint yogurt sauce.
  7. 7. Garnish with fresh mint leaves and a wedge of lemon before serving.