Tandoori Chicken Basmati Bowl

Serving: 506 g

Ingredients

• chicken thigh140 g
• white rice150 g
• greek yogurt60 g
• cucumber60 g
• spinach50 g
• onion40 g
• garlic6 g

Recipe steps

1. Marinate the chicken thigh in half the greek yogurt with garlic and warm spices for 15 minutes.
2. Roast or grill the chicken until charred at the edges and cooked through, then slice.
3. Stir the remaining yogurt with grated cucumber for a quick raita.
4. Serve sliced chicken over rice with wilted spinach, sliced onion, and a spoon of raita.

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