Recipes
Lunch

Tandoori chicken rice bowl with cucumber raita

Yogurt-marinated, tandoori-spiced chicken thighs with basmati rice, a tomato and onion salad and cool cucumber raita.

Tandoori chicken rice bowl with cucumber raita

Budget High protein

Prep
10 min
Cooking
25 min

Per serving

571 kcal

Protein
46 g
Carbs
64 g
Fat
14 g
Fibre
4 g

In these plans

Ingredients

1 serving

Check every ingredient for allergies and intolerances, and read product labels. Health and safety

  • Chicken thighs, boneless, skinless, cut into large pieces 150 g
  • Plain Greek yogurt (2%), divided 100 g ≈ ½ cup
  • Lemon juice 2 tsp 10 g
  • Garlic, grated 1 clove 3 g
  • Fresh ginger, grated 1 tsp
  • Paprika ¾ tsp
  • Ground cumin 1 tsp
  • Ground turmeric ¼ tsp
  • Chili powder ¼ tsp
  • Salt ¼ tsp
  • Olive oil 1 tsp
  • Basmati or white rice, dry, basmati, rinsed 60 g ≈ ¼ cup
  • Cucumber, grated 70 g ≈ ¾ cup
  • Tomatoes, diced 60 g ≈ ¼ cup
  • Onion, red onion, thinly sliced 20 g ≈ ¼ cup
  • Fresh cilantro, chopped 5 g ≈ ¼ cup

Steps

  1. Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
  2. Mix 40 g of the yogurt with the lemon juice, garlic, ginger, paprika, cumin, turmeric, chili powder and most of the salt, then coat the chicken in it.
  3. Spread the chicken on the sheet, drizzle with the oil and bake for 20–22 minutes, until charred at the edges and 74°C (165°F) inside.
  4. Meanwhile, bring the rice and 120 ml (½ cup) water to a boil, then cover and simmer over low heat for 12–15 minutes, until the water is absorbed.
  5. For the raita, squeeze the grated cucumber dry and stir it into the remaining yogurt with the last pinch of salt.
  6. Fill a bowl with the rice, chicken, tomato, red onion and cilantro and serve the raita on the side.

Tip: Marinate the chicken the night before for deeper flavour; once cooked it keeps 3 days in the fridge.

No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.

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