Rice, Cauliflower, and Tandoori Chicken Bowl
Votes: 5
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The famous Indian tandoori chicken is served in a hearty bowl with rice and juicy cauliflower. You don't need a special tandoori oven to prepare this dish; a preheated oven on the grill works just fine. The key is to marinate the chicken in a yogurt sauce with Indian spices to create the flavor of traditional tandoori chicken, and marinate the cauliflower in the same yogurt before grilling. Serve the steamed curried basmati rice in deep bowls, topped with the chicken, cauliflower, and refreshing cucumber-yogurt sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 boneless, skinless chicken breasts (about 350g total)
- 4 cups small cauliflower florets (about 220 g)
- 2 cups basmati or other long-grain rice
- 2 tbsp chopped fresh cilantro
- 1 cucumber, seeded and diced
- Lemon wedges, for serving
- 2 cups plain yogurt (not low-fat)
- 2 tablespoons lemon juice
- 3 tsp curry powder
- 2 tsp finely grated ginger
- 1.5 tsp finely grated garlic
- 3 tablespoons unsalted butter
- 1/4 cup tomato paste
- 4 wide strips of lemon zest
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Recipes with similar ingredients: chicken breasts, cauliflower, basmati rice, long-grain rice, cucumbers, lemon zest, ginger root, garlic, tomato paste, curry, yogurt
Cooking the dish according to the recipe:
- Place the chicken breasts between two pieces of plastic wrap and pound until they are just under 1/2 inch thick. In a medium bowl, combine 1 cup yogurt, 1 tablespoon lemon juice, 2 teaspoons curry powder, 1 teaspoon grated ginger, 1/2 teaspoon grated garlic, and 2 teaspoons salt. Transfer half of the yogurt marinade to another medium bowl.
- Make five shallow diagonal slits on both sides of each chicken breast and place the chicken in one bowl. Place the cauliflower florets in another bowl. Stir to coat completely, then let marinate at room temperature for 15 minutes.
- In a large saucepan over medium heat, melt the butter. Add the rice, the remaining 1 teaspoon curry powder, 1 teaspoon ginger, and 1 teaspoon garlic and stir until fragrant and the rice begins to brown, about 1 minute. Add the tomato paste and stir for about 30 seconds. Add 2 3/4 cups water, the lemon zest strips, and 1 tablespoon salt. Bring to a boil, then reduce the heat to low. Stir the rice quickly to scrape up any browned bits. Cover and simmer until the rice is tender and the liquid has been absorbed, 20 minutes. Remove from heat, then fluff the rice with a fork and cover again for 5 minutes. Then remove the lemon zest.
- In a medium bowl, combine 1 tablespoon cilantro, cucumbers, remaining 1 cup yogurt, 1 tablespoon lemon juice, and 1 teaspoon salt.
- Preheat the oven to broil, positioning the rack 10 cm from the heating element. Line two small baking sheets with foil. Place the chicken on one sheet and the cauliflower on the other. Grill until the chicken is browned and firm, and the cauliflower is charred in spots and tender, 10 to 12 minutes, turning the chicken over and tossing the cauliflower halfway through. Slice the chicken breasts and lightly season with salt.
- Divide the rice among four plates. Top with some chicken, cauliflower, cucumber-yogurt sauce, lemon wedges, and a sprinkle of remaining cilantro.
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