Chicken Tikka Rice Bowl
A quick lunch bowl of broiled chicken tikka over basmati rice, finished with onion-cucumber kachumber and a yogurt-mint drizzle.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk 1/4 cup yogurt with ginger-garlic paste, Kashmiri chilli powder, garam masala, cumin, 0.5 tsp salt, 2 tsp lemon juice, and oil. Coat 400g chicken pieces and rest 5 minutes. Rinse 140g basmati rice. Dice red onion, cucumber, tomato. Chop mint and coriander.
Boil
Combine rice, 260ml water, and 0.5 tsp salt in a saucepan. Bring to a boil over high heat, cover, reduce to low, and cook 10 minutes until water absorbs. Remove from heat and rest covered 5 minutes.
Broil
Heat broiler to high. Arrange marinated chicken in a single layer on a foil-lined sheet pan. Broil 4 inches from heat for 9–10 minutes, turning at 5 minutes, until deeply charred and internal temperature reaches 165°F (74°C).
Build
While chicken broils, combine red onion, cucumber, tomato, half the mint, coriander, 2 tsp lemon juice, black pepper, and a pinch of salt in a bowl. Toss to make kachumber. In another bowl, whisk remaining 1/2 cup yogurt with remaining mint, a pinch of salt, and 2 tsp water until pourable.
Plate
Fluff rice with a fork and spoon into bowls. Top with broiled chicken, kachumber on the side, and a drizzle of mint yogurt. Serve with lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.