Tandoori Chicken Rice Bowls

nickrecipearcecom

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Good tandoori chicken is hard to beat. I love how versatile it is, you can have it in rice bowls, add it to wraps, make skewers, have it in a sandwich, salad or rice paper rolls. That why when I’m making it we do a huge batch and just eat it in different ways over the next few days. The key to flavour is leaving it to marinate but I know that time is often a luxury and if you just cook it straight away it will still be bloody tasty. 

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Ingredients

Tandorri Chicken

  • 2kg Chicken thighs
  • 2 tbsp heaped Tandoori paste
  • 2 tbsp heaped Natural Greek yoghurt
  • 1 Lemon
  • Cucumber
  • Fresh mint
  • Red onion
  • Coriander
  • Lime
  • Raita, (Homemade or store bought tzatziki)
  • Naan, Store bought or search for recipearce recipe)
  • Rice

Tandoori Paste

  • 2 tsp Cumin
  • 2 tsp Garam masala
  • 2 tsp Coriander
  • 2 tsp Smoked paprika
  • 1 tsp Tumeric
  • Black pepper
  • 2 Lemon zest
  • 6 Garlic cloves
  • 3 thumbs size pieces of fresh ginger
  • 2 Tablespoons oil, (Not traditional but i used macadamia oil or olive oil)
  • Salt

Method

  • 1)

    If you’re making your own tandoori paste do that now. Add all the ingredients to a blender and blitz it.

  • 2)

    To make the chicken tandoori add the chicken thighs to a mixing bowl then use a skewer to poke lots of holes in the chicken thighs so the marinade can penetrate. Add two heaped tablespoons of tandoori paste, two heaped tablespoons of Greek yogurt and juice of one lemon and combine well. Ideally marinate for 24hrs but sometimes if I’m short on time I just cook it straight away.

  • 3)

    To make the quick raita, add 12 heaped tablespoons of Greek yogurt to a bowl and add three finely sliced mini cucumbers (or a small handful diced cucumber) and one clove of garlic and mix to combine.

  • 4)

    Before you cook the chicken have your rice cooked, raita made, side salad of finely sliced cucumber, red onion, coriander, fresh mint tossed and ready to go.

  • 5)

    To cook the chicken you can grill on a bbq, over the charchole, cook in Gozney pizza oven at 420c low flame until charred then flip and do the same or turn oven to grill and cook for 10-15mins flip when got some char on it for 5 or so mins till it’s cooked through.

  • 6)

    You can serve this tandoori chicken any way you like but we’ve been loving these rice bowl where we serve it up with jasmine rice, side salad, sliced chicken, raita and a wedge of fresh lime.

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