Tandoori Chicken Buddha Bowl Recipe

About this recipe

A flavorful and protein-packed bowl combining grilled tandoori chicken with vibrant vegetables and aromatic basmati rice.

Ingredients

• 200G Tumisan Kari Ayam Paste For Chicken Curry, 200G
• 200 G Authentic Greek Yogurt
• - PLJ Lemon Juice Original Sharp 500ml
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• 1 L Olive Oil – Organic
• 1 Piece Cucumber 1Pc
• - Biona Organic Whole Cherry Tomatoes
• 1 Pack Planet Organic G's Baby Leaf Spinach
• - Greenfields Black Peppercorns
• 100G Sichuan Pepper, 100G
• 50G Pepper Black Ground BWFO
• 1 Kg Laila Basmati Rice
• 400 g Trs Turmeric Powder 400G
• - Mccormick Cumin Powder
• - Jalpur Coriander Powder Dhana Powder
• - Tata Salt

Instructions

1. 1. Slice chicken breasts into even pieces and place them in a mixing bowl.
2. 2. Prepare a marinade by blending yogurt, lemon juice, garlic, ginger, and spices together.
3. 3. Coat the chicken pieces thoroughly with the marinade and let them sit for 20 minutes.
4. 4. Meanwhile, rinse basmati rice and cook it in boiling water until tender. Drain and set aside.
5. 5. Heat olive oil in a grill pan over medium heat and cook the marinated chicken until golden and fully cooked.
6. 6. Slice cucumber and cherry tomatoes into bite-sized pieces and wash baby spinach leaves thoroughly.
7. 7. Assemble the bowl starting with the cooked rice as the base, followed by grilled chicken and fresh vegetables.
8. 8. Drizzle olive oil and sprinkle salt and black pepper over the top for extra flavor.
9. 9. Serve immediately while the chicken is warm and enjoy a balanced, nutritious meal.