This tasty Tandoori rice bowl has grilled Tandoori chicken, aromatic cumin basmati rice, mint and yogurt chutney to pour over the top, and a zesty salad. I have specifically designed this dish so it’s simple, quick and easy to make, while delivering delicious flavour and a symphony of tastes and textures, all in a well balanced tasty meal.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
The concept of ricebowls is fantastic. They offer a generous serving, with the whole spectrum of texture and flavors in every bite! This specific bowl was developed from my experience of creating Peri-peri chicken, Goan shrimp curry, and Tandoori shrimp. I contemplated ways to streamline the process, aiming to create a quick and effortless meal that rivals a restaurant's standout dish. Lo and behold, this recipe came to fruition!
The versatility of Tandoori Rice Bowls makes them suitable for many occasions, whether enjoyed as a wholesome family dinner, pack it to go for a post workout meal or presented as an impressive centrepiece at a dinner party, these bowls are guaranteed to satisfy both the palate and the eyes. For a complete experience, I have paired the Tandoori Rice Bowl with a cooling mint chutney.
The Tandoori chicken carries flavours from the spices and grill, the rice aromatic and colourful from the cumin and turmeric, and the mint, yogurt, coconut and honey in the chutney elevates the entire dish, bringing it that 'restuarant' vibe. To complement the star of the show, the meal is adorned with cucumbers, tomatoes, and red onions. Fresh cilantro, mint, and a squeeze of lemon or lime provide the perfect finishing touches, enhancing the overall freshness and brightness of the meal.
Tips and Tricks for Tasty and easy to make Tandoori Rice Bowl
I know life can get a bit chaotic, and the last thing you want is a complicated recipe. That's why I've found this perfect solution for your hectic days - a quick and easy Tandoori Rice Bowl that's bursting with flavour. Here are some tips and tricks to make your Tandoori Rice Bowl experience a breeze.
Marination ahead of time; You can marinate up to 2 days ahead or even marinate the chicken and throw it in the freezer until you’re ready to grill it. Before grilling all you have to do is take the chicken out of the freezer and defrost it.
Use a zip-lock bag for marinating; It makes cleanup a cinch!
Double-Duty Sauces; Make extra tandoori marinade—it's a fantastic sauce too. Simmer it on low heat for 5 minutes and drizzle it over your bowl for an extra punch of flavour.
Pre-Chop Veggies; Let's save time on chopping. Chop the salad ahead of time and toss in the lemon and salt before serving.
Freezer-Friendly Prep; Batch cook your marinated proteins and freeze them. On busy days, just thaw, cook, and assemble your Tandoori Rice Bowl in a flash.
Customize for Picky Eaters: Have picky eaters at home? Set up a Tandoori Rice Bowl bar with different toppings. Let everyone build their own bowl to their liking.
Meal Prep Power: Take advantage of your free time on weekends to prep ingredients. Chop veggies, marinate proteins, and store them in separate containers for grab-and-go ease during the week.
There you have it, your ticket to a quick, delicious Tandoori Rice Bowl without the stress. Because every superhero (yes, that's you!) needs a flavourful, hassle-free meal to conquer the day. Enjoy!
Tasty and easy to make Tandoori Rice Bowl Recipe
Tandoori Chicken ingredients
1 red pepper cut into 4, seeds and core removed
10 cloves of garlic
1 inch by inch cube of ginger
2 tablespoons vinegar
1 tablespoon honey
2 1/2 tablespoons tandoori masala
3 teaspoons salt
1/2 teaspoon turmeric
1 teaspoon cayenne pepper (optional for extra spice)
8 pieces of chicken thighs
1 cup yogurt
25 mint leaves
2 tablespoon honey
1 1/2 teaspoon salt
3/4 cup coconut
1 cup basmati rice
1 1/2 cups water
1 teaspoon cumin seed
1/2 teaspoon turmeric
1 teaspoon salt
15 Slices of cucumber (cut in half’s)
1/4 red onion cut into slices
1 tomato cut into 1/2 inch cubes
1 tablespoon lemon juice
1/2 teaspoon salt
1 tablespoon cilantro
Lemon quarters, mint and chopped cilantro for garnish (optional)
In a blender, combine the first eight ingredients and blend until smooth to create the marinade.
Place the chicken thighs into the bowl and mix until the chicken is completely coated. Marinate for a minimum of 30 minutes.
Grill the chicken on medium-high heat for approximately 5 minutes on each side or until internal temperature is 165F or until it no longer looks pink at the centre when cut open.
Place all the rice ingredients in a pot and stir. Bring to a boil on medium high heat, then lower the heat to medium low, cover with a lid and cook for a further 10-12 minutes until the water has evaporated.
Remove from the heat and allow to sit for 5-10 minutes with the lid on.
Blend all the ingredients together except the coconut, then add the coconut and blend again. Try not to blend the coconut too much, to avoid a grainy texture. Tip: some yogurts contain more water than others, if you find the chutney to be too runny, simply had moer coconut and blend again.
Bring it all together and create your masterpiece
Cut the chicken in 1 inch cubes and place them on one side of the bowl, place the rice beside it and salad in the remaining space.
Pour the gravy over the chicken.
Pour the chutney over all the items and garnish with cilantro if you please. Now you can tuck in and enjoy!