Hey there! Are you ready to experience a burst of flavors in one bowl? Get ready to dive into the deliciousness of Tandoori Bowl Recipe! This lip-smacking dish combines the authentic Indian flavors of tandoori chicken or paneer with a medley of fresh veggies, aromatic spices, and fluffy basmati rice. It’s the perfect blend of smoky, tangy, and spicy goodness that will leave your taste buds dancing with joy. Whether you’re a fan of Indian cuisine or simply looking for a new and exciting meal idea, this Tandoori Bowl Recipe is a must-try. So grab your apron and let’s embark on a culinary adventure like no other!
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Tandoori Bowl
- Total Time: 30 minutes
Ingredients
½ head cauliflower, cut into florets
3.5 oz. (100g) chickpeas, drained
10.6 oz. (300g) boneless, skinless, chicken breast
1 red onion, sliced in wedges
2 tbsp. olive oil
¾ tsp. salt
½ tsp. black pepper
2 tbsp. garam masala spice
8.5 oz. (240g) cooked white basmati rice
Cilantro & Mint Chutney
4.4 oz. (125g) natural yogurt
3 tbsp. fresh lemon juice
0.5 oz. (15g) cilantro
0.5 oz. (15g) mint leaves
1 jalapeño, sliced
2 tsp. root ginger, sliced
1 garlic clove
½ tsp. salt
½ tsp. coconut sugar
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with baking paper.
Place the cauliflower, chickpeas, chicken and onion on the baking sheet and drizzle with olive oil. Season with salt, pepper and garam masala spice, and stir to combine.
Place the baking sheet in the oven and cook for 25 minutes, removing halfway through to give the ingredients a quick mix. Serve over rice with the Cilantro and Mint Chutney.
To make the Cilantro and Mint Chutney place all the ingredients into a blender or food processor and blitz until smooth. Place in an airtight container and store in the refrigerator for up to 4 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Carbohydrates: 71
- Fiber: 13
- Protein: 47
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