Tandoori Chicken Rice Bowl Recipe

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

  • 360G The Black Farmer Free Range Thigh Fillets Skinless & Boneless
  • 250G Tilda Wholegrain Basmati Rice 250g
  • 100 g Yorkshire English Carrots 100G
  • 1 Piece Cucumber 1Pc
  • 165 Ml Tropical Sun Coconut Milk Mini
  • 240G Spice Kitchen Curry Blend Trio, 240G
  • 1 Lemon - 1 Each
  • 1 Garlic Bulb - 1 Each
  • 65G Natoora Root Ginger
  • - Biona Capers In Olive Oil
  • 750 G Top-Op Table Salt Drums
  • 100G Heera Black Pepper Powder 100g
  • 100G Rajah Spices Ground Paprika Powder

Instructions

  1. 1. Rinse the chicken thighs and pat them dry with a kitchen towel.
  2. 2. In a bowl, mix coconut milk, Spice Kitchen Curry Blend Trio, paprika, minced garlic, grated ginger, salt, and black pepper.
  3. 3. Coat the chicken thighs thoroughly with the marinade and let them sit for 15 minutes.
  4. 4. Rinse the basmati rice under cold water until the water runs clear and soak for 10 minutes.
  5. 5. In a pot, bring water to boil, add the washed basmati rice, and cook until tender. Drain excess water and set aside.
  6. 6. Preheat the oven to 200°C. Arrange marinated chicken on a baking tray and drizzle with olive oil.
  7. 7. Roast the chicken in the oven for 20-25 minutes, flipping halfway through for even cooking.
  8. 8. Peel and slice the carrots into thin sticks and roast them alongside the chicken for 15 minutes.
  9. 9. Slice the fresh cucumber thinly and set aside for serving.
  10. 10. Once the chicken is cooked, let it rest for 5 minutes before slicing into strips.
  11. 11. Assemble the rice bowl by layering cooked basmati rice, roasted carrots, cucumber slices, and tandoori chicken.
  12. 12. Squeeze fresh lemon juice over the bowl for zing and garnish with a sprinkle of Spice Kitchen Curry Blend Trio.