Tandoori Chicken Quinoa Bowl Recipe
Indian cuisine · 1 servings · 716 calories
About this recipe
Tandoori Chicken Quinoa Bowl is a delightful fusion of Indian spices and wholesome ingredients, perfect for a hearty lunch. Succulent chicken thighs are marinated in a tangy, spiced coconut yogurt blend, then air-fried to golden perfection. The bed of fluffy quinoa provides a nutrient-rich base, complemented by fresh cucumber and carrot slices for a satisfying crunch. This dish is not only bursting with flavor but also rich in protein, making it ideal for muscle recovery and energy replenishment after a workout. The cooking process is straightforward, using an air fryer for ease and efficiency, and the result is a vibrant, balanced meal that's great for busy weekdays or meal prep. Perfectly portioned for two, this recipe combines health and taste in every bite.
Ingredients
- 200 G Authentic Greek Yogurt
- 1 Piece Cucumber 1Pc
- - Ktc Minced Garlic Paste
- 750 G Top-Op Table Salt Drums
- 100G Heera Black Pepper Powder 100g
- 100G Mdh Tandoori Masala 100g
- - Trs Ginger Paste
- - Forest Whole Foods Organic White Quinoa
- 4 Pack Fresh Carrots - Pack Of 4
- 250 Ml Trs Lemon Juice 250Ml
- 4X150G Boneless Chicken Thighs 4X150G (Skin On)
- 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml
Instructions
- 1. Rinse the quinoa thoroughly under cold water to remove any bitterness, then set aside.
- 2. In a bowl, combine the Greek yoghurt, 1 tbsp lemon juice, ginger paste, garlic paste, 1 tbsp tandoori masala, ½ tsp salt and the pepper to create a marinade.
- 3. Coat the chicken thighs evenly with the marinade, ensuring all sides are covered, and let them rest for 15 minutes.
- 4. Brush the air fryer basket with 1 tbsp olive oil and preheat the air fryer for 5 minutes at 180°C.
- 5. Place the marinated chicken thighs in the air fryer basket and cook at 180°C for 20 minutes, flipping halfway through, until cooked through with no pink inside.
- 6. Meanwhile, cook the quinoa in a pot with 300 ml water. Bring to a boil, then cover and simmer for 15 minutes until fluffy.
- 7. Wash and slice the cucumber and carrots into thin strips for a fresh, crunchy topping.
- 8. Arrange the quinoa in two bowls as the base, then slice the cooked tandoori chicken and add it on top.
- 9. Garnish the bowls with the sliced cucumber and carrots, adding a squeeze of the remaining lemon juice.
- 10. Serve immediately and enjoy the vibrant flavours and balanced textures.
How to make Tandoori Chicken Quinoa Bowl
- Rinse the quinoa. Rinse the quinoa thoroughly under cold water to remove any bitterness, then set it aside while you make the marinade and cook the chicken.
- Marinate the chicken. Mix coconut yogurt, lemon juice, ginger paste, garlic paste, curry blend, salt and pepper. Coat the chicken thighs evenly on all sides and let them rest for 15 minutes.
- Air fry the chicken. Heat olive oil in the air fryer and preheat for 5 minutes. Cook the marinated chicken thighs at 180°C for 20 minutes, flipping halfway through, until cooked through.
- Cook quinoa and slice vegetables. Cook the quinoa in double its quantity of water, bringing it to the boil and then simmering for 15 minutes until fluffy. Wash and slice the cucumber and carrots into thin strips.
- Assemble and serve. Divide the quinoa between two bowls and top with the tandoori chicken. Garnish with the cucumber and carrots, add a touch of lemon juice and serve immediately.
Frequently asked questions
- How long does Tandoori Chicken Quinoa Bowl take to make?
- About 35 minutes, with 15 minutes of prep and 20 minutes of cooking.
- Can I cook the chicken for Tandoori Chicken Quinoa Bowl in the oven instead of the air fryer?
- Yes, roast the marinated thighs at 200°C on a lined tray, turning once, until charred at the edges and cooked through. It takes a little longer than the air fryer.
- What can I use instead of quinoa in a tandoori bowl?
- Swap it for basmati rice, bulgur wheat or couscous. All carry the tandoori flavours well; just cook each by its own method.
- How do I make the tandoori marinade cling to the chicken?
- Pat the thighs dry first and use a thick yoghurt rather than a runny one. Let the chicken sit in it for the full 15 minutes so the coating sets before cooking.
- Is this tandoori quinoa bowl vegetarian?
- No, it is made with chicken thighs, so it is not vegetarian.