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Homemade Chicken Tandoori Bowl with Minty Indian Yogurt Dressing Recipe photo

Chicken Tandoori Bowl with Minty Indian Yogurt Dressing Recipe

A bright, protein-packed bowl with tandoori-spiced chicken, warm cauliflower rice, blanched vegetables, and a minty yogurt dressing.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings

Equipment

  • mason jar or small bowl with lid
  • Cutting Board
  • Chef’s knife
  • large saucepan or pot (for blanching)
  • strainer or slotted spoon
  • large skillet (optional for chicken)
  • Mixing Bowl

Ingredients
  

  • 3/4 cup full-fat yogurt
  • 1/4 cup mayonnaise
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 cup fresh mint, julienned
  • 1 lemon, juiced juice from 1 lemon
  • 3 tbsp water more as needed to thin to preferred consistency
  • salt and pepper to taste
  • 6 cups cooked cauliflower rice served warm; may use more as desired
  • 4 servings cooked chicken breast, cubed about 4–5 oz per person
  • 1/2 head cabbage, sliced and blanched
  • 4 cups broccoli or broccolini, blanched
  • store-bought tandoori sauce or paste for tossing chicken
  • golden raisins for topping
  • cashews for topping

Instructions
 

  • Make the minty yogurt dressing: in a mason jar or small bowl combine 3/4 cup full-fat yogurt, 1/4 cup mayonnaise, 1/4 tsp ground coriander, 1/4 tsp ground cumin, 1/4 cup julienned fresh mint, juice of 1 lemon, 3 tbsp water, and salt and pepper to taste; cover and shake or whisk until smooth and adjust water for desired consistency.
  • Prepare the vegetables: slice the cabbage and cut the broccoli into florets; blanch both in boiling water 1–2 minutes until bright and slightly tender, then drain and set aside.
  • Cube the cooked chicken breasts and toss them with enough store-bought tandoori sauce or paste to coat evenly; set aside to absorb the flavors.
  • Warm the cauliflower rice if needed so it is served warm.
  • Assemble the bowls: divide the warm cauliflower rice among 4 bowls, top each with a portion of tandoori chicken, blanched cabbage, and blanched broccoli.
  • Finish and serve: sprinkle golden raisins and cashews over each bowl and drizzle with the minty yogurt dressing.

Notes

  • Shake the dressing well before serving.
  • Adjust dressing thickness with extra water as needed.
  • Use pre-cooked chicken to save time.