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Homemade Chicken Tandoori Bowl with Minty Indian Yogurt Dressing Recipe photo

Chicken Tandoori Bowl with Minty Indian Yogurt Dressing Recipe

This Chicken Tandoori Bowl is a vibrant fusion of spices, tender chicken, and a creamy yogurt dressing!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Dressing:
  • 1 cup full fat yogurt
  • 1/2 cup mayo
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 cup fresh mint, julienned
  • 3 tbsp water
  • Salt and pepper to taste essential seasonings
For the Bowl:
  • 6 cups cooked cauliflower rice serves as a low-carb base
  • 4 servings cooked chicken breast, cubed (4-5 oz. per person)
  • 1 head cabbage, sliced and blanched adds crunch and color
  • 4 cups broccoli or broccolini, blanched for added nutrients and texture
  • Store-bought tandoori sauce or paste for a quick and flavorful marinade
  • Golden raisins for a touch of sweetness
  • Cashews for crunch and richness

Equipment

  • Mixing bowls
  • Whisk
  • Knife and cutting board
  • Large pot
  • Skillet or grill pan
  • Serving bowls

Method
 

Directions:
  1. In a mixing bowl, combine the full-fat yogurt and mayonnaise. Whisk until smooth. Add the coriander, cumin, julienned mint, lemon juice, and water. Mix until well-combined. Season with salt and pepper to taste. Adjust the consistency by adding more water if necessary. Set aside to let the flavors meld.
  2. In a large bowl, coat the cubed chicken breast with the store-bought tandoori sauce or paste. Make sure every piece is well-covered. Let it marinate for at least 15 minutes, or up to overnight in the fridge for deeper flavor.
  3. Bring a pot of salted water to a boil. Blanch the sliced cabbage and broccoli or broccolini for about 2-3 minutes until vibrant and slightly tender. Drain and rinse under cold water to stop the cooking process. Set aside.
  4. Heat a skillet or grill pan over medium-high heat. Add a little oil, then add the marinated chicken. Cook for about 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
  5. Start with a generous scoop of warm cauliflower rice in each serving bowl. Top with the cooked chicken, blanched cabbage, and broccoli. Drizzle with the minty yogurt dressing, and finish with a sprinkle of golden raisins and cashews for added texture.
  6. Serve your Chicken Tandoori Bowls warm or at room temperature. Enjoy the balance of flavors and textures in each bite!

Notes

  • For extra flavor, try adding garlic or ginger to the chicken marinade.
  • Letting the chicken marinate overnight will enhance the flavors significantly.
  • Feel free to customize your bowl with seasonal vegetables or your favorite toppings.
  • This recipe is perfect for meal prep; the ingredients can be stored separately and assembled throughout the week.