What kind of chicken works best for Indian rice bowls?

Boneless, skinless chicken breasts and thighs both work well. Thighs tend to be juicier and more flavorful, while breasts are leaner. Adjust cooking times accordingly, and for easy meal prep try using chicken thighs for richness.

How long should chicken be marinated for Indian rice bowls?

Marinate for at least 1 hour to allow the spices and yogurt to infuse the meat. Overnight marination is ideal for maximum flavor absorption, especially with spices like garam masala, paprika, and cumin.

Can I cook tandoori chicken in an air fryer or oven?

Yes, both air fryer and oven work well. Air fry at 350 for 13-15 minutes or bake at 450 for 16-18 minutes until internal temperature reaches 165 (74bbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbb) for safety.

What type of rice is ideal for Indian rice bowls?

Basmati rice is ideal due to its fragrant aroma and fluffiness when cooked. Alternatives like jasmine or brown rice are possible but may require adjusted cooking times and water ratios.

Indian Rice Bowls: Spicy Chicken with Creamy Curry

Name: Spiced Chicken and Rice Bowls with Creamy Curry Sauce: A Taste of India in Every Bite
Prep time: 1 h 10 min
Cook time: 15 min
Total time: 1 h 25 min
Cuisine: Indian
Ingredients: 1 pound boneless, skinless chicken (breasts or thighs), cut into 1-inch cubes; ½ teaspoon paprika; ½ teaspoon curry powder or garam masala; ¼ teaspoon ground cumin; ¼ teaspoon garlic powder; ¼ teaspoon ginger powder; ½ teaspoon salt; ¼ teaspoon ground black pepper; ½ cup plain yogurt; 1 tablespoon tomato paste; 1 tablespoon vegetable oil; Cooking oil spray; 2 cups uncooked Basmati rice; 3 cups water; ¼ teaspoon salt; Option to add star anise or cloves for additional flavor; 3 cups spring mix salad greens; ½ cup cherry tomatoes, halved; 1-2 Persian cucumbers, sliced; 2 tablespoons crumbled feta cheese; 2 tablespoons extra virgin olive oil; 1 tablespoon balsamic vinegar; 1 tablespoon freshly squeezed lemon juice; ½ teaspoon salt; ¼ teaspoon ground black pepper; 2 tablespoons plain yogurt; ½ tablespoon olive oil; 1 tablespoon lemon juice; ¼ teaspoon minced garlic; ½ teaspoon finely chopped fresh dill

Description

🍛 Experience the mouthwatering flavors of India with this spiced chicken and rice bowl, offering a delightful combination of aromatic spices and creamy curry sauce.
🥗 A perfect blend of protein, grains, and fresh vegetables, this bowl is a healthy and satisfying meal option for any day.

Ingredients

Scale

For the Chicken:
1 pound boneless, skinless chicken (breasts or thighs), cut into 1-inch cubes
½ teaspoon paprika
½ teaspoon curry powder or garam masala
¼ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon ginger powder
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup plain yogurt
1 tablespoon tomato paste
1 tablespoon vegetable oil
Cooking oil spray

For the Rice:
2 cups uncooked Basmati rice
3 cups water
¼ teaspoon salt
Option to add star anise or cloves for additional flavor

For the Salad:
3 cups spring mix salad greens
½ cup cherry tomatoes, halved
1–2 Persian cucumbers, sliced
2 tablespoons crumbled feta cheese
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon freshly squeezed lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper

For the Yogurt Sauce (Optional):
2 tablespoons plain yogurt
½ tablespoon olive oil
1 tablespoon lemon juice
¼ teaspoon minced garlic
½ teaspoon finely chopped fresh dill
⅛ teaspoon salt
⅛ teaspoon ground black pepper

Additional Sauce Variations:
Mint Cilantro Chutney: Blend cilantro, mint, garlic, ginger, lemon juice, olive oil, and spices.
Tamarind Chutney: Blend dates with tamarind paste, cook with spices and sugar until thickened.

Instructions

Marinate Chicken: Combine chicken cubes with paprika, curry powder, cumin, garlic powder, ginger, salt, and pepper. Add yogurt, tomato paste, and vegetable oil, then coat chicken evenly. Marinate in the refrigerator for at least 1 hour or overnight.

Cook Chicken: Air fry at 350°F for 13-15 minutes or bake at 450°F for 16-18 minutes until fully cooked.

Prepare Rice: Rinse rice until water runs clear and drain well. Cook with water and salt until tender, or use a rice cooker. Optionally, add star anise or cloves for flavor.

Prepare Salad: Mix spring greens, cherry tomatoes, cucumbers, and feta. Dress with olive oil, balsamic vinegar, lemon juice, salt, and pepper.

Prepare Yogurt Sauce: Whisk together yogurt sauce ingredients and refrigerate until serving.

Assemble Bowls: Divide rice, salad, and chicken into bowls. Drizzle with yogurt sauce or chutneys.

Notes

⏰ Marinate chicken for enhanced flavor.
🍗 Cook chicken in a single layer for even cooking.
🔄 Reheat leftovers in an air fryer or stove to maintain moisture.

Prep Time: 10 minutes
Marinate Time: 1 hour
Cook Time: 15 minutes
Category: Main Course
Method: Marinating and Air Frying
Cuisine: Indian

Nutrition

Serving Size: 1 bowl
Calories: 500
Sugar: 4 g
Sodium: 600 mg
Fat: 20 g
Saturated Fat: 5 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 5 g
Protein: 30 g
Cholesterol: 75 mg