New series, new recipes! This Chicken Tandoori Bowl is a wholesome and flavorful dish combining marinated chicken, quinoa, fresh salad, and a tangy chutney. Perfect for a healthy and satisfying meal, it's easy to prepare and packed with vibrant flavors. Assemble everything together and enjoy a delicious bowl of goodness!
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Marinate the chicken with greek yogurt, tandoori masala, salt, and lime juice. Keep it aside while you prepare the rest of the ingredients.
Chop cucumber, tomato, and onion into small pieces. Season with salt, black pepper, your favorite seasoning or chaat masala, and add chopped coriander.
Blend coriander leaves, garlic, ginger, salt, sugar, chillies, and lime juice into a smooth paste. Mix this paste with greek yogurt or thick curd.
Heat olive oil or ghee in a pan. Roast the marinated chicken well on both sides until cooked through.
Layer the boiled quinoa, roasted chicken, salad, and chutney in a bowl. Serve and enjoy!
For extra flavor, you can add a dash of lemon juice over the assembled bowl before serving.
Ensure the chicken is cooked thoroughly by checking its internal temperature or cutting into it to check for doneness.
You can substitute quinoa with rice or couscous for a different base.
Can I use regular yogurt instead of Greek yogurt?
Yes, you can use regular yogurt, but Greek yogurt provides a thicker consistency and richer flavor.
Can I make this recipe vegetarian?
Yes, you can replace the chicken with paneer or tofu and use the same marinade and cooking method.
How long should I marinate the chicken?
Marinate the chicken for at least 20 minutes, but for better flavor, you can marinate it for up to 2 hours.
Can I prepare the chutney in advance?
Yes, you can prepare the chutney a day in advance and store it in the refrigerator.
What can I use instead of quinoa?
You can use rice, couscous, or even a bed of lettuce as a substitute for quinoa.
