Tandoori Chicken Rice Bowl Recipe

Indian cuisine · 336 calories

About this recipe

The Tandoori Chicken Rice Bowl is an irresistible fusion of bold Indian flavors and balanced nutrition. Perfect for lunch, this dish features tender chicken thighs marinated in a tangy blend of spices and coconut yogurt. The chicken is grilled to perfection, giving it a smoky char that pairs beautifully with fragrant basmati rice. A colorful salad of carrots, cucumber, onion, and tomatoes adds freshness and crunch, dressed lightly with olive oil and lemon juice for a zesty contrast. Packed with 33g of protein and vibrant vegetables, this meal delivers on both taste and health. Whether you're looking for a satisfying lunch or a flavorful mid-day pick-me-up, this bowl is sure to hit the spot. Easy to prepare and dairy-free, it's a great option for those with dietary restrictions or anyone craving comfort food with a healthy twist.

Ingredients

  • 4X150G Boneless Chicken Thighs 4X150G (Skin On)
  • 250G Tilda Wholegrain Basmati Rice 250g
  • 350G The Coconut Collab Protein Coconut Almond Yoghurt
  • 100 g Yorkshire English Carrots 100G
  • 1 Piece Cucumber 1Pc
  • 1 Onion Large 1 Each
  • 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
  • 240G Spice Kitchen Curry Blend Trio, 240G
  • 250 Ml Trs Lemon Juice 250Ml
  • - Biona Capers In Olive Oil
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g
  • 100 G Jumbo Garlic 100g
  • - Coriander Seeds Catering Size

Instructions

  1. 1. Wash the chicken thighs and pat them dry. Make shallow cuts on each piece for better marinade absorption.
  2. 2. In a bowl, mix coconut yogurt, Spice Kitchen Curry Blend Trio, minced garlic, lemon juice, salt, and black pepper.
  3. 3. Coat the chicken thighs with the marinade, ensuring even coverage. Let it sit for at least 20 minutes.
  4. 4. Wash and soak the basmati rice in water for 15 minutes, then cook it in boiling water with a pinch of salt until tender.
  5. 5. Heat a grill pan or oven to medium heat and grease with olive oil. Grill or roast the marinated chicken thighs for 10-12 minutes per side, until fully cooked and slightly charred.
  6. 6. Dice the carrots, cucumber, onion, and tomatoes into bite-sized pieces. Toss them together with olive oil, lemon juice, and a pinch of salt for the salad.
  7. 7. Once the rice is cooked, drain any excess water and fluff with a fork.
  8. 8. Plate the rice in bowls, arrange the grilled chicken on top, and place the salad on the side.
  9. 9. Garnish with freshly chopped coriander and serve warm.