- 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.
Tandoori Chicken and Rice Bowls
Yield
4
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
1 hour, 27 minutes
kikkoman products used:
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
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
