Tandoori Spiced Chicken Bowl With Turmeric Rice Recipe

Indian cuisine · 336 calories

About this recipe

Tandoori Spiced Chicken Bowl with Turmeric Rice is a vibrant Indian lunch option that combines bold flavors with balanced nutrition. Perfectly marinated chicken thighs are cooked to golden perfection, delivering a smoky, spiced kick. Served atop fragrant turmeric rice and paired with crisp cucumber slices, this dish is a feast for the senses. The cooling mint yogurt sauce not only enhances the dish but also provides a refreshing contrast to the warm spices. With 35g of protein per serving, this meal supports your wellness goals while keeping you full and satisfied. Whether you're looking for a midweek pick-me-up or a hearty lunch, this bowl is easy to prepare and sure to impress.

Ingredients

  • NaN Fresh Halal Chicken Oyster Thigh Skinless & Boneless
  • 200 G Authentic Greek Yogurt
  • 240G Spice Kitchen Curry Blend Trio, 240G
  • 1 Piece Cucumber 1Pc
  • 250 Ml Trs Lemon Juice 250Ml
  • 250G Tilda Wholegrain Basmati Rice 250g
  • NaN Trs Haldi Powder Turmeric
  • - Biona Capers In Olive Oil
  • 25G Natco Mint
  • 100 G Jumbo Garlic 100g
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. In a bowl, mix Greek yogurt with Spice Kitchen Curry Blend Trio, lemon juice, minced garlic, salt, and black pepper.
  2. 2. Coat the chicken thighs evenly with the marinade, cover, and refrigerate for 20 minutes.
  3. 3. Rinse the basmati rice under cold water until the water runs clear, then soak for 15 minutes.
  4. 4. Boil the rice with turmeric powder and a pinch of salt in 250 ml of water until cooked and fluffy.
  5. 5. Heat olive oil in a skillet over medium heat and cook the marinated chicken thighs for 4-5 minutes per side until golden and fully cooked.
  6. 6. Slice the fresh cucumber into thin rounds and chop the fresh mint leaves finely.
  7. 7. Mix the chopped mint into the remaining Greek yogurt and season with a pinch of salt for a refreshing mint yogurt sauce.
  8. 8. Assemble the bowl by layering turmeric rice, sliced cucumber, and the cooked tandoori chicken.
  9. 9. Drizzle the mint yogurt sauce over the bowl and garnish with additional mint leaves if desired.