Smoky Chicken Tikka Rice Bowl Recipe

About this recipe

Elevate your lunch game with this Smoky Chicken Tikka Rice Bowl, a delightful Indian-inspired dish that’s as nutritious as it is tasty. Tender, smoky chicken tikka is marinated in aromatic spices and cooked to perfection, then paired with fluffy basmati rice infused with the creamy richness of coconut milk. Fresh carrots and crisp cucumber slices add a refreshing crunch to balance the savory flavors. With 27 grams of protein and a well-rounded calorie count, this bowl is perfect for fueling your day, whether you're hitting the gym or simply enjoying a flavorful meal. Quick to prepare and easy to batch for meal prep, it's sure to become a favorite in your kitchen.

Ingredients

• 1 Piece Cucumber 1Pc
• 1 Kg Laila Basmati Rice
• 100 G Jumbo Garlic 100g
• 750 G Top-Op Table Salt Drums
• 100G Heera Black Pepper Powder 100g
• 100 g Yorkshire English Carrots 100G
• NaN Fresh Halal Chicken Breast - Boneless Without Skin
• 50G Shan Masala Tikka 50G
• 1 Lemon - 1 Each
• 1 Onion Large 1 Each
• 165 Ml Tropical Sun Coconut Milk Mini
• 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml
• 40 g Schwartz Sweet Smoked Paprika 40g

Instructions

1. 1. Rinse the basmati rice thoroughly and soak it in water for 20 minutes.
2. 2. Slice the chicken breast into bite-sized chunks and marinate with 2 teaspoons of tikka masala spice mix, 1 teaspoon of smoked paprika, salt, pepper, and the juice of half the lemon for 10 minutes.
3. 3. Heat 1 tablespoon of olive oil in a pan, add chopped garlic and onion, and sauté until golden and aromatic.
4. 4. Add the marinated chicken pieces to the pan and cook on medium heat for 10-15 minutes until fully cooked and lightly charred.
5. 5. Drain the soaked rice and boil it in a pot of water for 10-12 minutes until tender, then drain and fluff with a fork.
6. 6. Steam or boil the sliced carrots until tender but still slightly crisp.
7. 7. Slice the cucumber into thin rounds and set aside for serving.
8. 8. Combine the cooked rice with the coconut milk and a pinch of tikka masala spice mix for extra flavor.
9. 9. Plate the rice as a base, add the chicken tikka on top, and arrange the carrots and cucumber on the sides.
10. 10. Drizzle with a squeeze of the remaining lemon juice before serving.

How to make Smoky Chicken Tikka Rice Bowl

1. Soak rice and marinate. Rinse the basmati rice thoroughly and soak it in water for 20 minutes. Cut the chicken breast into bite-sized chunks and marinate with curry blend, salt, pepper and lemon juice for 10 minutes.
2. Cook the chicken. Sauté chopped garlic and onions in olive oil until golden and aromatic, then add the marinated chicken and cook on medium heat for 10-15 minutes until fully cooked and smoky.
3. Cook rice and vegetables. Boil the soaked rice until tender, then drain and fluff with a fork. Steam or boil the sliced carrots until tender but still slightly crisp, and slice the cucumber into thin rounds.
4. Flavour the rice. Combine the cooked rice with the coconut milk and a pinch of curry blend, mixing well so the rice picks up extra flavour.
5. Assemble the bowls. Plate the rice as a base, add the chicken tikka on top and arrange the carrots and cucumber at the sides, then finish with a squeeze of fresh lemon juice.

Frequently asked questions

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

About 35 minutes: 10 minutes of prep and 25 minutes of cooking. The chicken cooks with garlic and onion while the rice boils and the carrots steam.

How do I make Smoky Chicken Tikka Rice Bowl spicier?

Add an extra spoon of the curry blend to the marinade or stir in a chopped green chilli with the onions. A pinch of black pepper over the finished bowl adds a sharper kick.

Why soak basmati rice before cooking?

Soaking lets the grains absorb water, so they cook more evenly and stay long and separate. It also shortens the boiling time and stops the rice from turning mushy.

Can I use chicken thighs for a tikka rice bowl?

Yes, boneless chicken thighs stay juicier and take on the marinade well. Cook them a little longer and make sure they are cooked through before building the bowls.

How do I store leftover chicken tikka rice?

Cool the rice and chicken quickly and keep them in the fridge in a covered container for up to a day. Reheat until piping hot all the way through, adding a splash of water to the rice.