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Easy Tandoori Chicken Bowls

Today we are making flavour-packed Chicken Tandoori Bowls! This is a go-to weeknight meal in our home made with juicy boneless thighs, so keep watching and let's bring these Chicken Tandoori Bowls together.



Ingredients


For the Tandoori Chicken

  • 6 Chicken Thighs

  • ½ cup Yogurt

  • ½ tsp Ginger Paste

  • 1 tsp Garlic Paste 

  • ½ tbsp Lemon Juice

  • ½ tbsp Kashmiri Chili Powder

  • ½ tsp Coriander Powder 

  • ½ tsp Cumin Powder 

  • ½ tsp Amchoor/Dried Mango Powder

  • ⅛ tsp Green Cardamon Powder

  • ⅛ tsp Cinnamon Powder

  • ⅛ tsp Nutmeg

  • ½ tsp Pepper Powder  

  • 1 tsp Salt, to taste

  • 2tsp + 2-3 tbsp Oil, for the marinate and for cooking the chicken


For the Rice

  • 2 tsp Oil

  • 2 Small Bay Leaves

  • 2 Green Cardamoms 

  • 1” Cinnamon Stick

  • 4 Cloves

  • 1 cup Basmati Rice

  • 1½  cups Chicken Broth/Water


For the White Sauce

  • 3⁄4 cup Mayonnaise

  • 1⁄4 cup Yogurt

  • 1 Garlic Clove

  • 1 tsp Lemon Juice

  • 1/4 tsp Sugar

  • 1⁄4 tsp Salt

  • Dash of Black Pepper


For the Salad

  • Salad Leaves

  • Tomatoes

  • Onions

  • Cucumber


Method


For the Tandoori Chicken

  1. Clean, wash and pat dry 6 juicy chicken thighs (boneless or bone-in) and add them to a large bowl.

  2. Now add the yogurt, ginger paste, garlic paste, lemon juice, kashmiri chili powder, coriander powder, cumin powder, amchoor/dried mango powder, green cardamon powder, cinnamon powder, nutmeg, pepper powder, salt to taste and a drizzle of oil to help everything stick. Give it all a good mix and coat that chicken generously. Cover and let it marinate in the refrigerator.   The longer, the better.

  3. When you’re ready to start cooking, heat up a pan with a little oil and place 4 to 5 pieces of the marinated chicken depending on the size of the pan.  Do not overcrowd the pan.  Once the chicken has got a good char on one side, flip it over and allow it to cook on the other side.  Once the chicken has cooked, remove it from the pan and place it on a plate while you cook up the second batch.  Golden, sizzling, aromatic, this chicken is going to blow your mind! 


For the Rice

  1. Put the rice in a sieve and wash it under running water till the water runs clear.

  2. In a small pot, add the oil and once the oil has heated, toss in the whole spices.  Sauteé them in the hot oil for a bit till they turn aromatic.  

  3. Now add the rice and gently mix it with the spices making sure not to break up the rice grain.

  4. Add the chicken broth or water and once it comes to a gentle simmer, cover the pot with a lid and allow the rice to cook.  I like to leave it a bit undercooked.


For the White sauce

  1. In a small bowl add the mayo, yogurt and grate in the clove of garlic preferably on a microplane. Now add lemon juice, sugar, salt and freshly cracked black pepper.  

  2. Whisk all the ingredients together till well incorporated. You can add a little milk or water if you feel the sauce is too thick.

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