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Chicken Tikka Rice Bowl

A vibrant, protein-packed bowl featuring tender chicken tikka served over fluffy basmati rice with fresh veggies and a cooling yogurt sauce.

Ingredients

Scale
  • 1 lb (450 g) boneless, skinless chicken thighs, cut into 1” cubes
  • 1 cup plain Greek yogurt
  • 2 tbsp lemon juice
  • 2 tbsp vegetable oil, divided
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • ½ tsp turmeric
  • ½ tsp garam masala
  • ½ tsp chili powder (adjust to taste)
  • ½ tsp salt, plus more to taste
  • 2 cups cooked basmati rice
  • 1 cup cherry tomatoes, halved
  • ½ cucumber, diced
  • ¼ red onion, thinly sliced
  • ¼ cup fresh cilantro, chopped
  • For the yogurt sauce:
    • ½ cup plain Greek yogurt
    • 1 tbsp chopped mint
    • ½ tsp lemon juice
    • Pinch of salt

Instructions

  1. In a bowl, whisk together yogurt, lemon juice, 1 tbsp oil, garlic, ginger, cumin, coriander, paprika, turmeric, garam masala, chili powder, and ½ tsp salt to make the marinade.
  2. Add chicken pieces, toss to coat, cover, and refrigerate for at least 30 minutes (up to 4 hours).
  3. Preheat a grill pan or skillet over medium-high heat and brush with remaining 1 tbsp oil.
  4. Thread chicken onto skewers or cook directly in the pan, about 4 minutes per side, until charred at edges and cooked through.
  5. Meanwhile, whisk together yogurt sauce ingredients in a small bowl; refrigerate until serving.
  6. Divide cooked rice among 4 bowls. Top each with chicken tikka, cherry tomatoes, cucumber, red onion, and cilantro.
  7. Drizzle with yogurt sauce and serve immediately.

Notes

  • Marinating longer (up to 4 hours) deepens flavor.
  • Soak wooden skewers in water for 30 minutes to prevent burning.
  • For a low-carb option, swap rice for cauliflower rice.
  • Adjust chili powder for desired heat level.

Nutrition

Keywords: Chicken Tikka, Rice Bowl, Indian Bowl, Grilled Chicken, Healthy Bowl