Tandoori Chicken Buddha Bowl Recipe

Indian cuisine · 336 calories

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.