Tandoori Chicken Rice Bowls
Serves 5
Directions
- 1Add boneless skinless chicken thighs to a bowl.
- 2Marinate with greek yogurt, garlic and ginger paste, salt, tikka masala or tandoori masala seasoning, smoked paprika and lemon juice.
- 3Mix and place in the fridge.
- 4Cook some onions in neutral oil until brown.
- 5Add in your basmati rice along with some spicy curry powder and turmeric.
- 6Pour over some chicken bone broth.
- 7Bring to boil, cover and reduce heat to low. Cook for 20-30 minutes.
- 8Add marinated chicken to an air fryer basket.
- 9Cook that 400 degrees for about 20 minutes, flipping halfway.
- 10Crumble some feta cheese, add in some fat free milk, some greek yogurt, garlic powder, salt, lemon juice, and some finely minced cilantro.
- 11Mix until combined.
- 12Slice into strips or dice into cubes.
- 13Add your yellow rice along with your chicken.
- 14Top off that feta yogurt sauce and you're good to go.
Ingredients
- 450 g boneless skinless chicken thighs
- 120 g 5% Greek yogurt
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1.5 tbsp salt
- 1.5 tbsp tikka masala or tandoori masala seasoning
- 1 tsp smoked paprika
- 1 lemon's juice
- 15 g oil or ghee
- 1 diced sweet onion
- 270 g basmati rice
- 1 tsp turmeric
- 1 tsp spicy curry powder
- 540 ml chicken bone broth
- 150 g 5% Greek yogurt
- 100 g feta
- 60 ml fat free milk
- juice of half a lemon
- spoonful minced cilantro
- to taste salt/garlic powder
Equipment
bowlpanair fryer
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