Tandoori Chicken Rice Bowl Recipe

About this recipe

A flavorful bowl of aromatic tandoori chicken served over spiced rice and topped with fresh herbs.

Ingredients

• - Chicken Breakfast Sausages
• - Milky Mist Skyr Plain Yogurt
• 1 pack (200 g) Zoff Ginger-Garlic Paste
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• 250 ml Lemon Juice Concentrate
• - Cumin Seeds / Jeera Seeds-250 Gms
• 1 kg Basmati Rice
• 1 ltr Pansari Tilsari Edible Vegetable Oil
• 100 g Coriander Leaves
• 100 g Salt
• 1 kg Water Chestnuts
• 500Ml Habit Toasted Sesame Oil Cold Presses
• 30G Soul Fruit Soft Dried Keo Mango
• 500 G Purima Raw Shelled Nuts
• 165 Ml Tropical Sun Coconut Milk Mini
• 400G Ambrosia Devon Custard 400G
• 1 Kg Trade Aid Caster Sugar 1kg

Instructions

1. 1. Marinate chicken thighs with yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, lemon juice, and salt for 20 minutes.
2. 2. Heat oil in a pan and toast cumin seeds until aromatic, about 30 seconds.
3. 3. Add marinated chicken to the pan and cook on medium heat for 10 minutes, flipping occasionally.
4. 4. Wash and soak basmati rice for 10 minutes, then drain and set aside.
5. 5. In another pan, bring water to a boil, add rice, and cook until tender, approximately 10 minutes.
6. 6. Once the rice is cooked, fluff it gently and set aside to cool slightly.
7. 7. Assemble the bowl by placing rice as the base, topping with tandoori chicken and freshly chopped coriander leaves.
8. 8. Serve warm and enjoy the aromatic blend of spices and textures.