Lunch · Indian
Indian tandoori-style chicken and rice bowl
Yogurt-marinated spiced chicken over rice with cucumber raita.
- Serves
- 2
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 300 g chicken thigh, boneless skinless
- 80 g greek yogurt, plain nonfat
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 garlic clove, crushed
- 300 g white rice, cooked
- 150 g cucumber, grated
- 60 g greek yogurt, plain nonfat
- 15 g fresh mint, chopped
Method
Mix the chicken with the first portion of yogurt, paprika, cumin, turmeric and garlic and marinate for 10 minutes.
Cook the chicken in a hot pan for 6 to 7 minutes per side until cooked through, then slice.
Squeeze excess water from the grated cucumber and mix with the second portion of yogurt and mint to make raita.
Divide the rice between bowls and top with the sliced chicken.
Serve with the cucumber raita on the side or spooned over the top.