Tandoori Chicken And Spiced Quinoa Bowl Recipe

About this recipe

A flavorful bowl featuring succulent tandoori chicken paired with spiced quinoa and a fresh cucumber mint yogurt sauce. Perfectly balanced for a hearty and satisfying dinner.

Ingredients

• 200G Tumisan Kari Ayam Paste For Chicken Curry, 200G
• 200 G Authentic Greek Yogurt
• - PLJ Lemon Juice Original Sharp 500ml
• - Forest Whole Foods Organic White Quinoa
• - Greenfields Ground Coriander
• 1 Piece Cucumber 1Pc
• 25G Natco Mint
• 1 L Olive Oil – Organic
• - Greenfields Black Peppercorns
• 600G Shazans Chicken Thigh Fillets
• 50G Pepper Black Ground BWFO
• - Shan Tandoori Masala
• 100 G Trs Ground Cumin Jeera Powder
• 400 g Trs Turmeric Powder 400G
• 400G Whole Chickpeas In Water
• NaN Tooba Ginger & Garlic Paste
• - Tata Salt

Instructions

1. 1. In a bowl, mix Greek yogurt, ginger-garlic paste, tandoori masala, lemon juice, and salt to create the marinade.
2. 2. Coat chicken thighs with the marinade and let them sit for 20 minutes while preheating the oven to 200°C.
3. 3. Rinse quinoa under cold water and drain. Heat olive oil in a pan and toast quinoa for 2 minutes.
4. 4. Add water, ground cumin, ground coriander, turmeric, salt, and black pepper to the pan with quinoa. Simmer for 15 minutes until water is absorbed.
5. 5. Place marinated chicken on a baking sheet and bake for 20 minutes, turning halfway to ensure even cooking.
6. 6. Grate cucumber and finely chop mint leaves. Combine them with a pinch of salt to make a refreshing mint yogurt sauce.
7. 7. Once quinoa is cooked, fluff it with a fork and divide it evenly between two serving bowls.
8. 8. Slice baked tandoori chicken and arrange it over the quinoa in each bowl.
9. 9. Drizzle the cucumber mint yogurt sauce generously over the chicken and quinoa.
10. 10. Garnish with additional mint leaves and a wedge of lemon for an extra touch of freshness.