Unique Lunch Recipe | Tandoori Chicken and Rice Bowl | halal guys rice bowl | Spice Cuisine

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides a similar tangy flavor with fewer calories.

tandoori spice mix

💰Cheaper: curry powder

Curry powder is more accessible and can provide a different but enjoyable flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and works well for cooking.

chicken

💰Cheaper: tofu

Tofu can be a plant-based alternative for a vegetarian option.

Marinate chicken with 400 grams of chicken, 1 tablespoon minced ginger, 1/2 teaspoon crushed green chili, 1 teaspoon yogurt, and 1/2 teaspoon paprika powder. Mix well and let it marinate for 1 hour or overnight.

In a pan, heat 2-3 tablespoons of vegetable oil over medium flame.

Add marinated chicken to the pan in batches to avoid overcrowding. Cook for 3-4 minutes on each side until well cooked and browned.

Remove chicken from the pan and cut into strips for serving.

Prepare the sauce by mixing 1 cup yogurt with 1 tablespoon seasoning, 1/2 teaspoon black pepper, salt to taste, 1 tablespoon lemon juice, and 2 tablespoons olive oil. Blend with coriander, mint, and green chili.

For the salad, mix salad greens with the prepared sauce.

In another pan, melt 2 tablespoons unsalted butter with 2-3 tablespoons vegetable oil over medium-high heat.

Add 1 teaspoon white cumin, 1 bay leaf, and 2-3 green cardamom. Sauté until fragrant.

Add 3.5 cups chicken stock and bring to a boil.

Add 2 cups soaked basmati rice and mix gently. Cover and cook on medium-high heat until rice is done.

Once cooked, serve rice in a bowl, top with the tandoori chicken, salad, and drizzle with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens