Tandoori Grilled Chicken Rice Bowl Recipe

About this recipe

A flavorful combination of smoky tandoori chicken and fragrant basmati rice, complemented by fresh vegetables and spices.

Ingredients

• 500 g Chicken Whole
• 1 l Rice Bran Oil
• 100 g Tamarind
• - Fresh Tofu
• 125 g Honey Roasted Peanuts
• 1 bunch Bok Choy
• 10 pcs Prawns
• 50 g Canyon Greens White Sesame Seeds (Til)
• 100 g Chicken Masala
• 1 Kg R.C. Fish
• loose Ginger
• 80 g Soya Sauce
• - Chicken Breast
• 100G Natco Golden Raisins 100g
• 455G Boba Tapioca Pearls, 455G
• 300G Natco Cashews, 300G
• - Natco Cardamom Powder
• 454G Goya Brown Cane Sugar, 454G

Instructions

1. 1. In a bowl, mix yogurt, garlic paste, ginger paste, turmeric, red chili, coriander, cumin, lemon juice, and salt to create the marinade.
2. 2. Add chicken thighs to the marinade and coat thoroughly. Let it rest for 20 minutes to absorb the flavors.
3. 3. Wash and soak basmati rice for 10 minutes, then boil with a pinch of salt until cooked. Drain excess water and set aside.
4. 4. Heat oil in a grill pan or skillet over medium heat. Grill the marinated chicken for 4-5 minutes on each side until golden and cooked through.
5. 5. Steam mixed vegetables (carrot, beans, peas) until tender, then toss them lightly with salt and a drizzle of oil.
6. 6. Plate the cooked rice as a base, followed by the steamed vegetables on one side.
7. 7. Slice the grilled chicken into strips and arrange it neatly over the rice and vegetables.
8. 8. Garnish with freshly chopped coriander leaves for added aroma and flavor.