Tandoori Chicken Buddha Bowl Recipe

About this recipe

Experience a flavorful journey with this Tandoori Chicken Buddha Bowl, a perfect lunch option that seamlessly blends the bold spices of Indian cuisine with the soothing balance of a Buddha bowl. Juicy tandoori chicken strips are marinated in a mix of yogurt and aromatic spices, then cooked to perfection for a smoky and vibrant taste. Served over fluffy basmati rice, this bowl is complemented by fresh cucumber and carrots for added crunch and color. With 36g of protein, this dish not only satisfies your taste buds but also supports your wellness goals. Easy to prepare in under an hour, it's a great choice for a midday meal that feels light yet nourishing. Whether you're a fan of bold flavors or looking for a healthy twist on traditional Indian food, this recipe will leave you feeling both satisfied and energized.

Ingredients

• NaN Fresh Halal Chicken Breast - Boneless Without Skin
• 250G Tilda Wholegrain Basmati Rice 250g
• 1 Piece Cucumber 1Pc
• 100 g Yorkshire English Carrots 100G
• 200 G Authentic Greek Yogurt
• 240G Spice Kitchen Curry Blend Trio, 240G
• - Biona Capers In Olive Oil
• 250 Ml Trs Lemon Juice 250Ml
• 100 G Jumbo Garlic 100g
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Slice the chicken breasts into thin strips and set aside in a mixing bowl.
2. 2. Combine yogurt, curry blend, crushed garlic, lemon juice, salt, and pepper to create a marinade.
3. 3. Coat the chicken strips with the marinade and let it rest for 15 minutes.
4. 4. Rinse the basmati rice under cold water until the water runs clear.
5. 5. Cook the rice in boiling water with a pinch of salt for 12-15 minutes until tender, then drain and fluff with a fork.
6. 6. Heat olive oil in a skillet over medium heat and cook the marinated chicken strips for 6-8 minutes, flipping occasionally, until fully cooked.
7. 7. Peel and julienne the carrots and slice the cucumber into thin rounds.
8. 8. Arrange the cooked rice in serving bowls and top with the tandoori chicken strips.
9. 9. Add the fresh cucumber and carrots on the side for a refreshing crunch.
10. 10. Drizzle a little lemon juice over the dish before serving for added zest.

How to make Tandoori Chicken Buddha Bowl

1. Marinate the chicken. Slice the chicken breasts into thin strips. Combine yoghurt, curry blend, crushed garlic, lemon juice, salt and pepper into a marinade, coat the strips and let them rest for 15 minutes.
2. Cook the rice. Rinse the basmati rice under cold water until it runs clear. Cook it in boiling water with a pinch of salt for 12-15 minutes until tender, then drain and fluff with a fork.
3. Fry the chicken strips. Heat olive oil in a skillet over medium heat and cook the marinated chicken strips for 6-8 minutes, flipping occasionally, until fully cooked through.
4. Prepare the vegetables. Peel and julienne the carrots and slice the cucumber into thin rounds, ready to add a fresh, crunchy contrast to the warm rice and chicken in the bowls.
5. Assemble the bowls. Arrange the cooked rice in serving bowls, top with the tandoori chicken strips and add the cucumber and carrots on the side. Drizzle a little lemon juice over before serving.

Frequently asked questions

How long does Tandoori Chicken Buddha Bowl take to make?

About 40 minutes, with 15 minutes of prep and 25 minutes of cooking.

What goes into Tandoori Chicken Buddha Bowl?

Tandoori-marinated chicken strips, fluffy basmati rice, carrots and cucumber, arranged in sections and finished with a squeeze of lemon.

How do I cook thin chicken strips without drying them out?

Cook them over medium heat in a single layer, turning once, and take them off as soon as they are cooked through. Crowding the pan makes them stew.

Can I meal prep a tandoori buddha bowl?

Yes, keep the chicken and rice in the fridge for up to 3 days and add the cucumber and carrots fresh. Reheat the chicken and rice until piping hot.

Is this tandoori buddha bowl vegetarian?

No, it is made with chicken breast, so it is not vegetarian.