A plate with sliced grilled chicken over rice, pita bread, cucumber-tomato salad, and a bowl of creamy sauce on the side.

Recipes /

Tandoori Chicken and Rice Bowls

Name: Tandoori Chicken and Rice Bowls
Prep time: 15 minutes
Cook time: 12 minutes
Total time: 1 hour, 27 minutes
Ingredients: Chicken; Soy Sauce

Serves 4

Total Time 1 hour, 27 minutes

Prep Time 15 minutes

Inactive Time 1 hour

Cook Time 12 minutes

Ingredients

1 cup Greek yogurt 
¼ cup Kikkoman® Less Sodium Soy Sauce
2 tablespoons lemon juice 
1 teaspoon garam masala 
½ teaspoon turmeric
¼ teaspoon ginger 
¼ teaspoon garlic powder
¼ teaspoon cayenne 
1½ pounds boneless skinless chicken thighs 

Salad 
1 cup cucumber, chopped
1 cup tomato, chopped
½ cup pickled red onion
2 tablespoons parsley, chopped
1 tablespoon mint
¼ teaspoon salt 
⅛ teaspoon pepper

For Serving 
4 cups cooked Basmati rice 
Toasted pita or naan bread 

Directions

Stir together Greek yogurt, soy sauce, lemon juice, garam masala, turmeric, ginger, garlic, and cayenne in a small bowl until thoroughly combined. Reserve ¼ cup for serving.
Add chicken thighs to a shallow dish and pour yogurt marinade over too. Mix well to coat chicken thighs. Marinate for at least 1 hour. 
Preheat outdoor grill to 450°F and grease grates with oil.
While grill heats, stir together cucumber, tomato, pickled red onion, parsley, mint, salt and pepper for the salad. Refrigerate until serving. 
Place chicken thighs on grill using tongs and close lid. Grill for 6 minutes on both sides. Rest chicken at room temperature for 5 minutes. 
Slice chicken thighs and serve over basmati rice in bowls, topped with salad, sliced pita bread and reserved yogurt sauce.