Zesty Lemon Herb Chicken Tikka Bowl Recipe

About this recipe

Dive into the colorful and aromatic world of Indian cuisine with this Zesty Lemon Herb Chicken Tikka Bowl. Tender chicken pieces marinated in spices and lemon are cooked to perfection, creating a rich and flavorful protein-packed centerpiece. Served over fluffy turmeric-infused rice, this dish is brightened further by the crunch of fresh cucumber and carrot slices. A drizzle of creamy coconut milk sauce ties everything together, offering a delightful contrast in textures and flavors. Whether you're looking for a nourishing lunch or a quick dinner, this bowl delivers a balanced mix of protein, carbs, and veggies—all under 35 minutes of cooking time. Perfect for those who love bold flavors and vibrant meals!

Ingredients

• NaN Fresh Halal Chicken Breast - Boneless Without Skin
• 250G Tilda Wholegrain Basmati Rice 250g
• 165 Ml Tropical Sun Coconut Milk Mini
• 1 Lemon - 1 Each
• NaN Trs Haldi Powder Turmeric
• 100G Tata Sampann Garam Masala Tata Sampann Garam Masala, 45g
• 100G Trs Chilli Powder 100G
• 100 G Trs Ground Cumin Jeera Powder
• 1 Bunch Coriander - Bunch
• - Biona Capers In Olive Oil
• 100 G Jumbo Garlic 100g
• 1 Onion Large 1 Each
• 1 Piece Cucumber 1Pc
• 100 g Yorkshire English Carrots 100G
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Rajah Black Pepper Ground 100G
• - Sunita Lemon Juice Organic

Instructions

1. 1. Cut the chicken breast into bite-sized cubes and place them in a mixing bowl.
2. 2. Add turmeric, garam masala, red chili powder, cumin powder, crushed garlic, salt, lemon juice, and 1 tablespoon olive oil to the chicken. Mix well and marinate for 20 minutes.
3. 3. Cook the rice in a pot with 240 ml water, turmeric powder, and a pinch of salt until fluffy. Set aside once cooked.
4. 4. Heat the remaining olive oil in a large skillet over medium heat and sauté the chopped onion until golden brown.
5. 5. Add the marinated chicken to the skillet and cook, stirring occasionally, until fully cooked and slightly charred, about 10–12 minutes.
6. 6. While the chicken is cooking, slice the cucumber and carrots into thin strips for a fresh salad garnish.
7. 7. For the sauce, mix coconut milk with a pinch of salt and a squeeze of lemon juice for added zest.
8. 8. To assemble the bowl, add the cooked rice as the base, layer the chicken tikka over the rice, and arrange the fresh cucumber and carrot slices alongside.
9. 9. Drizzle the coconut milk sauce over the chicken and rice for a creamy finish.
10. 10. Garnish with freshly chopped coriander leaves and serve warm.