Tandoori-Style Chicken Bowls

Indian · 40 min · Chicken · gluten-free, high-protein

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Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1 cup plain whole-milk yogurt
• 5 cloves garlic, minced
• 1 tbsp ginger, grated
• 1.5 tsp garam masala
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 lemon, juiced
• 1 cup basmati rice
• 1 cucumber, diced
• 1/4 cup red onion, sliced
• 1/3 cup cilantro
• 4 naan or pita
• 1.5 tsp kosher salt

Method

1. Mix 3/4 cup yogurt with garlic, ginger, garam masala, paprika, cumin, turmeric, lemon, salt. Coat chicken; marinate 15 min minimum (4 hr is better).
2. Cook rice per package.
3. Heat a heavy skillet over medium-high. Cook chicken 6 min per side until charred and 165°F. Rest, slice.
4. Build bowls: rice, chicken, cucumber, onion, cilantro, remaining yogurt as a sauce. Warm naan alongside.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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