Tandoori Chicken Rice Bowls

Name: Tandoori Chicken Rice Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian
Ingredients: 10½ oz Greek Yogurt; 3 cloves Garlic; 2½ tbsp Ginger; 2 tsp Garam Masala; 2 tsp Paprika; 1 tsp Cumin; ½ tsp Turmeric; 1½ tsp Salt; 1½ lb Chicken Thigh; 10½ oz Basmati Rice; 1 tbsp Vegetable Oil; 1 Cucumber; ½ oz Cilantro; 4 oz Pickled Onions

By Eatpace

Yogurt-spiced chicken tops basmati rice with cucumber raita and tangy pickled onions. The chicken roasts while the rice cooks, leaving time to stir together the raita.

Total: 35 min; 15 prep · 20 cook
Serves: 4; Scale it below
Calories: 614; kcal per serving
Protein: 46g; per serving

Plan this dinner Jump to recipe

Rice bowls topped with roasted tandoori chicken, cucumber raita and pickled onions.

35 min

Method

5 steps Oven 425°F 15 min prep · 20 min cook

Prep

Step 1. Heat the oven to 425°F (220°C). Mix half the Greek Yogurt, Garlic, Ginger, Garam Masala, Paprika, Cumin, Turmeric and most of the Salt in a bowl. Coat Chicken Thigh in the mixture.
Step 2. Bring Basmati Rice, Water and the rest of the Salt to a boil in a saucepan. Cover and simmer over low heat until the water is absorbed, about 12 minutes. Remove from the heat and keep covered.
Step 3. Meanwhile, brush a sheet pan with Vegetable Oil and spread the marinated chicken in a single layer. Roast until browned at the edges and no pink remains inside, about 18 minutes.
Step 4. Meanwhile, mix the rest of the Greek Yogurt with Cucumber and Cilantro in a clean bowl. Refrigerate the raita until serving.

Finish & serve

Step 5. Fluff the rice and divide among bowls. Add the chicken and raita, then top with Pickled Onions.

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Tips

Good to know

Check the thickest chicken pieces with an instant-read thermometer; they should reach 165°F.

Swap it

Use plain dairy-free yogurt for both the marinade and raita if needed.

Leftovers

Cool the rice promptly and refrigerate it with the chicken for up to 3 days; keep the raita separate.

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