Pulled Tandoori Chicken and Rice Bowls Recipe

Embrace a delicious journey to the heart of Indian cuisine with this exquisite Pulled Tandoori Chicken and Rice Bowls recipe. This aromatic dish combines the bold flavors of tandoori-marinated chicken with fluffy rice, creating a meal that’s both healthy and satisfying. Perfect for a weekday dinner or a gathering with friends, this recipe is bound to become a favorite in no time.

Growing up, Sunday evenings at my home were synonymous with rich, full-bodied Indian meals. My mother’s kitchen was a haven of spices, their enchanting scents enveloping every corner of the house. This dish, inspired by her culinary prowess, always takes me back to those cozy nights filled with laughter and warmth around our dining table.

✔Ingredients Notes

• Chicken Thighs: Opt for skinless, boneless thighs, as they retain moisture better during cooking.
• Yogurt: Regular whole yogurt is ideal for marinating, but Greek yogurt can be used for extra creaminess.
• Tandoori Spice Mix: You can find this at your local grocery store or easily make it at home using a blend of essential spices.
• Rice: Basmati rice is recommended for its aromatic quality, enhancing the overall flavor of the dish.

✔Recipe Steps

Step 1

Marinate the chicken thighs in yogurt and tandoori spice mix for at least two hours or overnight for deeper flavor. This allows the spices to fully infuse the meat.

Step 2

Preheat your oven or grill to 375°F (190°C). Remove the chicken from the marinade, allowing excess to drip off, and place it on a baking sheet.

Step 3

Bake or grill the chicken for about 25-30 minutes until it’s thoroughly cooked and starts to char on the edges. This gives the chicken an authentic tandoor-like flavor.

Step 4

While the chicken is cooking, prepare the rice according to the package instructions. Fluff the cooked rice with a fork to keep it light and airy.

Step 5

Once the chicken is ready, use two forks to shred it into bite-sized pieces. Serve the pulled tandoori chicken over the rice, garnished with fresh cilantro or mint as desired.

✔Storage Options

Store any leftovers in an airtight container in the refrigerator for up to three days. This dish also freezes well for up to two months. To reheat, simply microwave until hot or warm in a skillet, adding a splash of water to maintain the moisture in the chicken.

Variations & Substitutions

For a vegetarian version, you can substitute the chicken with paneer or tofu, marinated in the same tandoori paste. To make it spicier, add a pinch of cayenne pepper to the marinade. If you prefer a milder dish, reduce the amount of tandoori spice mix.

Frequently Asked Questions

Can I use chicken breasts instead of thighs? Absolutely, you can use chicken breasts; however, they tend to dry out easily. It’s essential to marinate them well and not overcook to ensure tenderness.

Is this recipe gluten-free? Yes, the recipe is naturally gluten-free, provided that the tandoori spice mix used has no added gluten-containing ingredients.

Can I prepare this recipe ahead of time? Yes, you can marinate the chicken a day in advance. Just be sure to store it in the fridge and cook it when you’re ready to serve for maximum freshness and flavor.

Pulled Tandoori Chicken and Rice Bowls Recipe

This Pulled Tandoori Chicken and Rice Bowls Recipe offers a delightful blend of spices, providing a flavorful and satisfying meal perfect for any occasion.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lbs chicken breast boneless, skinless
• ▢ 2 cups basmati rice cooked
• ▢ 1 cup Greek yogurt for marinade

Instructions

Preparation Steps

• In a large bowl, combine Greek yogurt with tandoori seasoning.
• Add chicken breast to the marinade and let it rest for at least 30 minutes.
• Grill the chicken until fully cooked, then shred it into pieces.
• Serve the pulled chicken over a bowl of cooked basmati rice.

Notes

For added flavor, serve with a side of fresh lime wedges and cilantro.