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

  • 200 G Authentic Greek Yogurt
  • 1 Piece Cucumber 1Pc
  • 1 Kg Laila Basmati Rice
  • 100 G Jumbo Garlic 100g
  • 500 G Fresh Vine Tomato 500g
  • 1 Bunch Coriander - Bunch
  • 100G Heera Black Pepper Powder 100g
  • 100G Mdh Tandoori Masala 100g
  • 100 g Yorkshire English Carrots 100G
  • 400G Greenfield Himalayan Salt Fine 400G
  • 250 Ml Trs Lemon Juice 250Ml
  • 1 Onion Large 1 Each
  • 4X150G Boneless Chicken Thighs 4X150G (Skin On)
  • 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

  1. 1. Pat the chicken thighs (300 g) dry with kitchen paper. Make shallow cuts on each piece for better marinade absorption.
  2. 2. In a bowl, mix 100 g plain Greek yogurt, 1 tbsp tandoori masala, 2 minced garlic cloves, 1 tbsp lemon juice, salt and black pepper.
  3. 3. Coat the chicken thighs with the marinade, cover and chill in the fridge for at least 20 minutes.
  4. 4. Wash 150 g basmati rice and soak it in water for 15 minutes, then cook it in boiling water with a pinch of salt for 10-12 minutes until tender.
  5. 5. Heat a grill pan or oven to medium-high (200°C) and grease with 1 tbsp olive oil. Grill or roast the marinated chicken thighs for 10-12 minutes per side, until fully cooked through and slightly charred.
  6. 6. Dice the carrots, cucumber, onion and tomatoes into bite-sized pieces. Toss them together with 1 tbsp olive oil, 1 tbsp 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.

How to make Tandoori Chicken Rice Bowl

  1. Marinate the chicken. Wash, dry and score the chicken thighs, then coat them in a mix of coconut yogurt, curry spice blend, minced garlic, lemon juice, salt and black pepper and leave for at least 20 minutes.
  2. Cook the rice. Wash the basmati rice and soak it in water for 15 minutes, then cook it in boiling water with a pinch of salt until tender.
  3. Grill the chicken. Heat and grease a grill pan or oven to medium heat, then grill or roast the chicken thighs for 10-12 minutes per side until fully cooked and slightly charred.
  4. Make the salad. Dice the carrots, cucumber, onion and tomatoes into bite-sized pieces and toss them with olive oil, lemon juice and a pinch of salt. Drain the cooked rice and fluff it with a fork.
  5. Assemble the bowls. Spoon the rice into bowls, arrange the grilled chicken on top with the salad on the side, and garnish with freshly chopped coriander before serving warm.

Frequently asked questions

How long does Tandoori Chicken Rice Bowl take to cook?
About 45 minutes: 15 minutes of prep and 30 minutes of cooking.
Why make cuts in the chicken for Tandoori Chicken Rice Bowl?
Shallow slashes let the marinade seep deeper into the thighs, so every bite is seasoned and the edges char more as they cook.
Can I use Greek yoghurt instead of coconut yoghurt in the marinade?
Yes, thick Greek yoghurt is the classic tandoori base and gives a tangier coating that clings well to the chicken.
Can I roast the tandoori chicken thighs in the oven?
Yes, roast them on a greased tray in the oven at medium heat, turning once after 10-12 minutes, until cooked through and lightly charred at the edges.
Is this tandoori rice bowl vegetarian?
No, it is made with chicken thighs, so it is not vegetarian.