Smoky Chicken Tikka Bowls Recipe

Indian cuisine · 242 calories

Smoky Chicken Tikka Bowls recipe

About this recipe

Smoky Chicken Tikka Bowls are a delightful Indian dinner option that combines tender marinated chicken tikka with perfectly spiced basmati rice and fresh veggies. The chicken is grilled to perfection, offering a smoky flavor that pairs beautifully with the aromatic rice and the refreshing crunch of julienned carrot and cucumber. A hint of mint adds a burst of freshness, making this dish both comforting and invigorating. Packed with 25g of protein per serving, this meal is not only delicious but also nourishing, offering energy and supporting muscle health. Perfect for a cozy dinner or a casual get-together, these bowls are easy to assemble and sure to impress. Whether you're a fan of bold spices or looking for a balanced meal, Smoky Chicken Tikka Bowls are a must-try for any Indian cuisine enthusiast.

Ingredients

  • - Schwartz Coriander Leaf Jar
  • 1 Piece Red Bell Pepper, 1pcs | Gopuff
  • 100 G Fresh Green Peas 100g
  • 500G Organic Red Quinoa, 500G
  • 100 G Rajah Garam Masala
  • 1 L Ktc Sunflower Oil
  • 100 G Trs Ground Cumin Jeera Powder
  • 750 G Top-Op Table Salt Drums
  • 100G Natco Kashmiri Chilli Powder, 100G
  • 300G Laila Chana Masala
  • 400G Prymat Breadcrumbs
  • 500 g Chicken Thigh Boneless
  • 1 kg Basmati Rice
  • 20 g Oregano - Herbs Mix

Instructions

  1. 1. Cut the chicken into bite-sized pieces and set aside in a mixing bowl.
  2. 2. Prepare the marinade by combining yogurt, lemon juice, ginger paste, garlic paste, chili powder, turmeric, garam masala, and salt.
  3. 3. Coat the chicken thoroughly with the marinade and let it rest for at least 20 minutes.
  4. 4. Wash the basmati rice and soak it in water for 15 minutes before cooking.
  5. 5. Heat oil in a pan and add cumin seeds and crushed coriander seeds until aromatic.
  6. 6. Add soaked rice and water in a 1:2 ratio, season with salt, and cook until rice is fluffy.
  7. 7. Grill the marinated chicken pieces on a stovetop or in the oven until cooked through and slightly charred.
  8. 8. Peel and julienne the carrot and cucumber, then mix them with chopped mint leaves.
  9. 9. Assemble the bowls by placing rice at the base, followed by grilled chicken and the fresh vegetable mix.
  10. 10. Garnish with a squeeze of lemon juice and additional mint leaves before serving.