Tangy Chicken Tikka Rice Bowl Recipe

About this recipe

A flavorful rice bowl combining smoky chicken tikka with fragrant basmati rice, finished with a tangy yogurt-mint dressing.

Ingredients

• 1kg 1kg Green Pepper
• 1 Kg Shazans Chicken Thighs
• 1 L Crisp N Dry Oil
• 200 G Trs Black Salt 200 G

Instructions

1. 1. Cut the chicken thighs into bite-sized pieces and set aside in a large bowl.
2. 2. Prepare a marinade using yogurt, lemon juice, ginger-garlic paste, turmeric, chili powder, coriander powder, garam masala, and salt.
3. 3. Coat the chicken pieces evenly with the marinade and refrigerate for at least 20 minutes.
4. 4. Rinse the basmati rice thoroughly and soak in water for 15 minutes.
5. 5. Heat oil in a pan and grill the marinated chicken pieces until cooked and slightly charred on all sides.
6. 6. Boil 400 ml of water, add soaked rice, and cook until tender and fluffy. Drain excess water and set aside.
7. 7. Blend mint leaves, coriander leaves, and a pinch of salt to prepare a fresh green chutney.
8. 8. Assemble the rice bowl by layering the cooked basmati rice and grilled chicken pieces.
9. 9. Drizzle the green chutney over the bowl for added flavor and freshness.
10. 10. Garnish the bowl with a few extra mint and coriander leaves before serving.