Tandoori Chicken Quinoa Bowl Recipe

About this recipe

This Tandoori Chicken Quinoa Bowl is a delightful fusion of Indian flavors and wholesome ingredients. Succulent chicken thighs are marinated in a yogurt-based tandoori spice mix, giving them a smoky, tangy flavor when grilled to perfection. Served over fluffy, nutty quinoa, this dish is elevated further with a mix of sautéed carrots and fresh cucumber slices, adding vibrant color and crunch. Packed with protein from the chicken and quinoa, this meal is ideal for gym-goers looking for a satisfying post-workout dinner. The preparation is straightforward, and the combination of tender chicken, herby quinoa, and crisp veggies creates a balanced and nourishing dish. Whether you're fueling up for a workout or enjoying a comforting evening meal, this recipe is bound to become a favorite in your kitchen. Easy to batch cook and perfect for meal prep, it's a versatile and flavorful option for any busy weeknight!

Ingredients

• 1 Piece Cucumber 1Pc
• 100 G Jumbo Garlic 100g
• - Shan Tandoori Masala
• 100G Heera Black Pepper Powder 100g
• - Forest Whole Foods Organic White Quinoa
• 4 Pack Fresh Carrots - Pack Of 4
• NaN Fresh Halal Chicken Oyster Thigh Skinless & Boneless
• 400G Greenfield Himalayan Salt Fine 400G
• 250 Ml Trs Lemon Juice 250Ml
• 450G Onken Natural Set Yogurt
• 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. 1. Wash and pat dry the chicken thighs, then cut into bite-sized pieces for easier cooking.
2. 2. In a bowl, mix the yogurt, 2 tsp tandoori masala, minced garlic, lemon juice, salt, and pepper to prepare the marinade.
3. 3. Add the chicken pieces to the marinade, coating them thoroughly, and refrigerate for 20 minutes.
4. 4. Rinse the quinoa under cold water, then cook it in 320 ml boiling water for about 15 minutes until tender.
5. 5. Preheat a skillet or grill pan over medium heat and drizzle with 1 tbsp olive oil.
6. 6. Cook the marinated chicken pieces in the skillet for 10-12 minutes, flipping occasionally, until fully cooked and charred edges form.
7. 7. Dice the carrots and cucumber into bite-sized pieces for the veggie side of the bowl.
8. 8. In another pan, lightly sauté the carrots with 1 tbsp olive oil, salt, and pepper until slightly tender.
9. 9. Arrange cooked quinoa in bowls, then layer tandoori chicken and sautéed carrots on top.
10. 10. Add fresh cucumber slices for a refreshing crunch and additional texture.
11. 11. Serve warm with an extra squeeze of lemon juice for a zesty finish.

How to make Tandoori Chicken Quinoa Bowl

1. Marinate the chicken. Pat the chicken thighs dry and cut them into bite-sized pieces. Mix yogurt, curry blend, minced garlic, lemon juice, salt and pepper, coat the chicken thoroughly and refrigerate for 20 minutes.
2. Cook the quinoa. Rinse the quinoa under cold water, then cook it in a pan of boiling water for about 15 minutes until it is tender.
3. Cook the chicken. Preheat a skillet or grill pan over medium heat and drizzle with olive oil. Cook the marinated chicken, flipping occasionally, until fully cooked with charred edges.
4. Prepare the vegetables. Dice the carrots and cucumber into bite-sized pieces. Lightly sauté the carrots in another pan with olive oil, salt and pepper until slightly tender.
5. Build the bowls. Arrange the quinoa in bowls and top with the tandoori chicken, carrots and cucumber. Drizzle over any leftover marinade only after boiling it separately, and serve warm with a lemon wedge.

Frequently asked questions

How long does Tandoori Chicken Quinoa Bowl take to make?

About 60 minutes in total: 20 minutes of prep including marinating, and 40 minutes of cooking the chicken, quinoa and vegetables.

Is Tandoori Chicken Quinoa Bowl vegetarian?

No, it contains chicken thighs, so it is not vegetarian. The chicken is marinated in yoghurt, curry spices, garlic and lemon.

How do I get charred edges on the tandoori chicken?

Shake off excess marinade, heat the pan or grill well and leave the pieces undisturbed until the edges darken before turning them.

Can I use the leftover marinade as a sauce?

Only if you boil it first, as it has been in contact with raw chicken. Bring it to a full rolling boil in a separate pan, then drizzle it over the bowl.

Can I use chicken breast instead of thighs?

Yes, but breast dries out faster, so cut even pieces and cook just until no pink remains in the centre. The yoghurt marinade helps keep it tender.