Tandoori Chicken Bowl with Garlic Naan, Herbed Rice & Raita 🌿🍗🍚
Prep time: 30 minutes (plus marinating time)
Cook time: 25 minutes
Servings: 2
Calories per serving: ~720 kcal
🛒 Ingredients
For the Tandoori Chicken 🍗
2 chicken breasts, cut into chunks
100 g plain yogurt
1 tbsp lemon juice
1 tbsp tandoori masala or garam masala
1 tsp paprika
1 tsp cumin
1 garlic clove, minced
1 tsp grated ginger
Salt to taste
1 tbsp oil (for grilling)
For the Herbed Rice 🍚
1 cup basmati rice
2 cups water
Pinch of salt
1 tbsp fresh parsley or coriander, chopped
For the Tomato Salad 🍅
1–2 tomatoes, sliced
1 tbsp fresh parsley or coriander, chopped
Salt & pepper to taste
A drizzle of olive oil (optional)
For the Asparagus 🌿
6–8 green asparagus spears
1 tsp olive oil
Salt & pepper
For the Raita Sauce 🥣
100 g plain yogurt
1 tbsp chopped mint or coriander
½ garlic clove, grated
Salt & pepper
Squeeze of lemon juice
Extras
2 garlic naan breads
Optional: additional creamy dip (e.g. garlic sauce or tahini)
👩🍳 Instructions
Marinate the chicken: Combine yogurt, lemon juice, tandoori masala, paprika, cumin, garlic, ginger, and salt. Add chicken pieces and marinate for at least 30 minutes (up to overnight).
Cook the rice: Rinse basmati rice, then simmer with 2 cups water and a pinch of salt for 12–15 minutes. Let rest covered for 5 minutes. Fluff and mix in chopped herbs.
Make the raita: Mix yogurt, mint or coriander, grated garlic, lemon juice, salt, and pepper. Chill until serving.
Prepare the tomato salad: Slice tomatoes and sprinkle with salt, pepper, and chopped herbs. Drizzle with olive oil if desired.
Grill the chicken: Heat a grill pan or skillet with a little oil. Grill marinated chicken pieces over medium-high heat for 6–8 minutes, turning until charred and cooked through.
Char the asparagus: In the same pan or on a grill, cook asparagus with a bit of oil for 4–5 minutes until slightly tender and browned.
Warm the naan: Heat naan in a dry pan or oven for 2–3 minutes until soft and golden. Brush with a bit of oil or butter if desired.
Assemble the bowl: Plate the rice, grilled chicken, tomato salad, asparagus, and naan. Serve with raita and optional extra sauce. Garnish everything with fresh herbs.
💡 Tips & Variations
Add chili flakes to the chicken marinade for heat.
Use tofu or paneer instead of chicken for a vegetarian option.
Swap asparagus for green beans or sautéed spinach.
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