Tandoori Chicken Bowl with Garlic Naan, Herbed Rice & Cooling Raita
Complete Detailed Recipe | With Time, Nutrition & Q&A
This Tandoori Chicken Bowl is a vibrant, Indian-inspired meal that brings together smoky spiced grilled chicken, buttery garlic naan, fragrant herbed basmati rice, and a cool, refreshing yogurt raita. It’s bold, balanced, protein-rich, and perfect for both family dinners and meal prep.
Time & Serving Info
Prep Time: 25 minutes
Marination Time: 1–12 hours (minimum 30 minutes if rushed)
Cook Time: 25 minutes
Total Time: ~1 hour (excluding long marination)
Servings: 3 bowls
Calories per Serving: ~720–780 kcal (with naan)
Bowl Components Overview
Tandoori Chicken (main protein)
Herbed Basmati Rice
Garlic Butter Naan
Cooling Yogurt Raita
Fresh Salad Veggies (optional but recommended)
TANDOORI CHICKEN
Description
Juicy chicken marinated in spiced yogurt with lemon, garlic, ginger, and warm tandoori spices—then grilled, pan-roasted, or oven-baked for that signature smoky flavor.
Ingredients
500 g chicken breast or thighs, large chunks
½ cup thick yogurt
1½ tbsp lemon juice
1 tbsp oil
1 tbsp ginger-garlic paste
1 tsp paprika or Kashmiri chili
1 tsp garam masala
1 tsp cumin powder
1 tsp coriander powder
½ tsp turmeric
½–1 tsp red chili powder (to taste)
1 tsp salt
½ tsp black pepper
Optional: 2 drops red food color
Cooking Instructions
Mix all marinade ingredients in a bowl.
Add chicken, coat fully, and marinate at least 30 minutes (best: overnight).
Oven Method: Bake at 220°C for 18–22 minutes, flip halfway.
Pan Method: Cook on medium-high in 1 tbsp oil, turning until charred.
Brush with butter at end for restaurant-style finish.
HERBED BASMATI RICE
Description
Fluffy basmati rice infused with mild herbs for freshness and aroma.
Ingredients
1 cup basmati rice
2 cups water
½ tsp salt
1 tbsp chopped coriander
½ tsp cumin seeds (optional)
Method
Rinse rice well.
Boil water with salt and cumin.
Add rice, cook until fluffy.
GARLIC NAAN
Description
Soft, chewy naan brushed with garlic butter—perfect with smoky chicken.
Ingredients (Quick Version)
2 ready-made naan
1 tsp minced garlic
1 tsp chopped coriander
Method
Heat naan on pan. Melt butter with garlic, brush over naan, garnish with coriander.
COOLING YOGURT RAITA
Description
A refreshing yogurt sauce that balances the heat of tandoori spices.
Ingredients
1 cup thick yogurt
¼ cup grated cucumber
2 tbsp chopped mint
Salt to taste
Pinch roasted cumin powder
Method
Whisk all ingredients until smooth and chilled.
ASSEMBLING THE BOWL
Add herbed rice to bowl
Top with tandoori chicken
Add sliced cucumber, onion, tomato
Drizzle raita generously
Serve with warm garlic naan
Nutrition (Approx. Per Bowl)
Calories: 740 kcal
Protein: 46 g
Carbohydrates: 62 g
Fat: 34 g
Fiber: 5 g
Sugar: 6 g
Frequently Asked Questions (Q&A)
Q1: Can I cook tandoori chicken without an oven?
Yes! A hot grill pan or heavy frying pan works perfectly.
Q2: Can I make this bowl for weight loss?
Yes—use low-fat yogurt, brown rice, and skip naan.
Q3: Can I prepare this for meal prep?
Absolutely. Store components separately for up to 3 days in the fridge.
Q4: What can I use instead of naan?
You can use roti, pita bread, tortilla wrap, or flatbread.
Q5: Is this recipe very spicy?
It’s medium spice, but you can reduce chili easily.
Pro Tips for Best Flavor
Add a small piece of hot charcoal (dhungar method) for real tandoor aroma
Use thighs for juicier chicken
Always rest chicken 5 minutes before slicing