Indian · Dinner
Grilled Chicken Rice Bowl
Boneless chicken thigh is marinated in yogurt, garlic-ginger paste, and warming spices, then grilled and served over basmati rice with shredded cabbage slaw, pulsed cilantro-mint chutney, and lime. No knife required—using kitchen scissors, a garlic press, and a blender for every prep step.
$5
15 minsPrep
14 minsCook
29 minsTotal
EasyLevel
Nutrition per serving
565Calories
50.2gProtein
21.8gFat
42.1gCarbs
6.8gSugar
4.3gFiber
950mgSodium
232mgChol
6.1gSat Fat
890mgPotassium
180mgCalcium
3.6mgIron
0.9mcgVitamin B12
22mgVitamin C
Goes well with
Indian Pale Ale or Lager
local
Masala Chai
international
gluten-free-adaptable
protein-rich
no-chop
Instructions
1
Prep
Combine chicken thigh with yogurt, ginger-garlic paste, garam masala, cumin, turmeric, smoked paprika, salt, and lemon juice in a bowl, tossing until coated.
2
Marinate
Cover and refrigerate for 20 minutes until the spices penetrate the chicken.
3
Grill
Cook the chicken on a hot grill pan at medium-high heat, 5–6 minutes per side, until charred and no longer pink when pressed.
4
Rest
Let the chicken rest 3 minutes, then hand-tear into strips.
5
Blitz
Pulse cilantro, mint, yogurt, and lime juice in a blender 30 seconds until a coarse green chutney forms.
6
Build
Layer cooked rice, shredded cabbage, onion strips snipped with scissors, and torn chicken in a bowl.
7
Plate
Drizzle chutney and olive oil over the bowl and serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chicken thigh (boneless)
- 1/2 cup120g plain yogurt
- 2 tbsp2 tbsp ginger-garlic paste
- 2 tsp2 tsp garam masala
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp smoked paprika
- 1 tsp1 tsp salt
- 2 tsp2 tsp lemon juice
- 1 1/2 cup280g cooked basmati rice
- 2 cup140g shredded cabbage
- 4 tbsp4 tbsp fresh cilantro
- 4 tbsp4 tbsp fresh mint
- 2 tbsp2 tbsp plain yogurt (for chutney)
- 2 tsp2 tsp lime juice
- 2 tsp2 tsp olive oil
- 11 onion
