How long does a Tandoori Chicken Rice Bowl take to make?

About 40 minutes: 15 minutes of prep and 25 minutes of cooking for the roast chicken, rice and carrots.

Can I cook the Tandoori Chicken Rice Bowl chicken in an air fryer?

Yes, cook the marinated thighs in a single layer in the air fryer, turning halfway, until charred at the edges and cooked through.

What does coconut milk do in the tandoori marinade?

It carries the curry blend, paprika, garlic and ginger into the chicken and keeps the thighs moist while roasting, much as yoghurt would.

How can I make the tandoori chicken milder?

Use less of the curry blend and more paprika, which gives colour without much heat. The cool cucumber slices also balance the spice.

Can I meal prep tandoori rice bowls?

Yes, portion the cooled rice, chicken and roasted carrots into containers and refrigerate. Keep the cucumber separate and reheat the rest until piping hot.

Tandoori Chicken Rice Bowl Recipe

Name: Tandoori Chicken Rice Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Indian
Ingredients: 1 Piece Cucumber 1Pc; 1 Kg Laila Basmati Rice; 100 G Jumbo Garlic 100g; - Shan Tandoori Masala; 750 G Top-Op Table Salt Drums; 100G Heera Black Pepper Powder 100g; 100 g Yorkshire English Carrots 100G; NaN Fresh Halal Chicken Oyster Thigh Skinless & Boneless; 1 Lemon - 1 Each; 65G Natoora Root Ginger; 100G Rajah Spices Ground Paprika Powder; 165 Ml Tropical Sun Coconut Milk Mini; 500 ml Filippo Berio Extra Virgin Olive Oil 500 ml

Indian cuisine · 341 calories

About this recipe

Tandoori Chicken Rice Bowl is a vibrant Indian-inspired dish that's perfect for dinner. Marinated chicken thighs are roasted to perfection, delivering smoky and bold flavors while staying tender and juicy. Served over aromatic basmati rice, this bowl is complemented with roasted carrots for sweetness and crisp cucumber slices for freshness. The squeeze of lemon juice ties everything together with a zingy finish. Packed with 35g of protein, this meal is a great option for general wellness and energy. With a balanced mix of carbs, fats, and fiber, it’s satisfying and full of nutrients. Ideal for those craving comfort food with an Indian twist, this dish is sure to become a family favorite!

Ingredients

1 Piece Cucumber 1Pc
1 Kg Laila Basmati Rice
100 G Jumbo Garlic 100g
- Shan Tandoori Masala
750 G Top-Op Table Salt Drums
100G Heera Black Pepper Powder 100g
100 g Yorkshire English Carrots 100G
NaN Fresh Halal Chicken Oyster Thigh Skinless & Boneless
1 Lemon - 1 Each
65G Natoora Root Ginger
100G Rajah Spices Ground Paprika Powder
165 Ml Tropical Sun Coconut Milk Mini
500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. Rinse the chicken thighs and pat them dry with a kitchen towel.
2. In a bowl, mix the coconut milk, 2 tsp tandoori masala, paprika, minced garlic, grated ginger, salt, and black pepper.
3. Coat the chicken thighs thoroughly with the marinade and let them sit in the fridge for 15 minutes.
4. Rinse the basmati rice under cold water until the water runs clear and soak for 10 minutes.
5. In a pot, bring water to boil, add the drained basmati rice, and cook for about 10-12 minutes until tender. Drain excess water and set aside.
6. Preheat the oven to 200°C. Arrange the marinated chicken on a baking tray and drizzle with 1 tbsp olive oil.
7. Roast the chicken in the oven for 20-25 minutes, flipping halfway through, until cooked through with no pink inside.
8. Peel and slice the carrots into thin sticks and roast them alongside the chicken for 15 minutes.
9. Slice the fresh cucumber thinly and set aside for serving.
10. Once the chicken is cooked, let it rest for 5 minutes before slicing into strips.
11. Assemble the rice bowl by layering cooked basmati rice, roasted carrots, cucumber slices, and tandoori chicken.
12. Squeeze fresh lemon juice over the bowl for zing and serve.

How to make Tandoori Chicken Rice Bowl

Marinate the chicken. Pat the chicken thighs dry with a kitchen towel. Mix coconut milk, curry spice blend, paprika, minced garlic, grated ginger, salt and black pepper, coat the chicken thoroughly and leave for 15 minutes.
Cook the rice. Rinse the basmati rice until the water runs clear and soak for 10 minutes, then boil until tender, drain and set aside.
Roast chicken and carrots. Preheat the oven to 200°C, arrange the chicken on a baking tray, drizzle with olive oil and roast for 20-25 minutes, flipping halfway, until cooked through. Roast the peeled carrot sticks alongside for 15 minutes.
Rest and slice. Thinly slice the cucumber, and let the cooked chicken rest for 5 minutes before slicing it into strips.
Assemble the bowl. Layer the rice, roasted carrots, cucumber and tandoori chicken in bowls, then squeeze over lemon juice and sprinkle with a little more of the spice blend.

Frequently asked questions

How long does a Tandoori Chicken Rice Bowl take to make?: About 40 minutes: 15 minutes of prep and 25 minutes of cooking for the roast chicken, rice and carrots.
Can I cook the Tandoori Chicken Rice Bowl chicken in an air fryer?: Yes, cook the marinated thighs in a single layer in the air fryer, turning halfway, until charred at the edges and cooked through.
What does coconut milk do in the tandoori marinade?: It carries the curry blend, paprika, garlic and ginger into the chicken and keeps the thighs moist while roasting, much as yoghurt would.
How can I make the tandoori chicken milder?: Use less of the curry blend and more paprika, which gives colour without much heat. The cool cucumber slices also balance the spice.
Can I meal prep tandoori rice bowls?: Yes, portion the cooled rice, chicken and roasted carrots into containers and refrigerate. Keep the cucumber separate and reheat the rest until piping hot.