Tandoori Chicken And Spiced Rice Bowl Recipe

About this recipe

Tandoori Chicken and Spiced Rice Bowl is a delightful combination that brings bold Indian flavors to your dinner table. Smoky grilled chicken thighs, marinated in a blend of yogurt, garlic, ginger, and aromatic spices, are paired with fluffy basmati rice cooked with carrots, onions, and whole spices like cinnamon and cloves. This dish is not only a feast for the senses but also packed with 84g of protein to fuel your day and 174g of carbohydrates for a steady energy boost. The cooking process is straightforward, making it suitable for intermediate home chefs aiming to impress their family with a hearty, satisfying bowl. Whether it's a post-gym meal or a family dinner, this tandoori-inspired dish is sure to please everyone with its vibrant flavors and wholesome ingredients.

Ingredients

• - Chicken Breast Fillets
• 200 G Authentic Greek Yogurt
• 250 Ml Trs Lemon Juice 250Ml
• - Ktc Minced Garlic Paste
• - Trs Ginger Paste
• 100 G Natco Paprika Powder
• 50G Mill & Mortar Organic Ground Turmeric, 50G
• 100 G Trs Ground Cumin Jeera Powder
• 75G Greenfields Cayenne Pepper, 75G
• 250G Tilda Wholegrain Basmati Rice 250g
• 100 g Yorkshire English Carrots 100G
• 1 Onion Large 1 Each
• - Schwartz Bay Leaves
• 50G Heera Cloves 50g
• 50G Rajah Whole Cinnamon Bark 50G
• - Biona Capers In Olive Oil
• 1 Bunch Coriander - Bunch

Instructions

1. 1. Trim and clean the chicken thighs, pat dry, and set aside in a bowl.
2. 2. In a separate bowl, mix Greek yogurt, lemon juice, garlic paste, ginger paste, paprika, turmeric, coriander, cumin, and cayenne pepper into a smooth marinade.
3. 3. Coat the chicken thighs thoroughly with the marinade, cover, and let it rest for 20 minutes.
4. 4. Heat a grill pan or skillet over medium-high heat, brush with olive oil, and cook the marinated chicken thighs for 5-6 minutes on each side until charred and fully cooked.
5. 5. Rinse the basmati rice under cold water until the water runs clear, then soak for 15 minutes.
6. 6. Dice the carrots and onions into small pieces and set aside.
7. 7. Heat olive oil in a large pot over medium heat, add bay leaves, cloves, and the cinnamon stick, and sauté until aromatic.
8. 8. Add the diced onions and carrots to the pot, stirring until softened and lightly browned.
9. 9. Drain and add the basmati rice to the pot, stirring to coat with the spices and vegetables.
10. 10. Pour 400ml of water into the pot, add a pinch of salt, and bring to a boil.
11. 11. Reduce the heat to low, cover the pot, and simmer the rice for 15 minutes until cooked and fluffy.
12. 12. Plate the spiced rice in bowls and top with the grilled tandoori chicken thighs.
13. 13. Garnish with freshly chopped coriander leaves for a burst of freshness.
14. 14. Serve warm and enjoy this flavorful, protein-packed dinner.