Tandoori Chicken Kebab Bowls (Air Fried)

Tandoori Chicken

1. 1

   Dice the chicken breast into cubes and combine with Greek yogurt, garlic paste, ginger paste, olive oil, tandoori masala, kosher salt, turmeric, and dried fenugreek leaves; mix thoroughly and marinate for at least 1 hour or overnight.

2. 2

   Thread the marinated chicken onto four skewers, about 450 g each, and place in the air fryer.

3. 3

   Air fry at 400°F for 20–25 minutes, flipping halfway, until golden brown, charred, and the internal temperature reaches 165°F.

Yellow Rice

4. 4

   Add rice, chicken bone broth, turmeric, spicy curry powder, and salt to a rice cooker and cook until the rice is tender and the liquid is absorbed.

Cilantro Mint Yogurt Sauce

5. 5

   Blend cilantro, mint leaves, serrano pepper, lemon juice, salt, Greek yogurt, heavy cream, and honey until smooth; transfer to a squeeze bottle and refrigerate until serving.

Main method

6. 6

   Tandoori Chicken: Dice the chicken breast into bite‑size cubes. In a large bowl combine the chicken with Greek yogurt, garlic paste, ginger paste, olive oil, tandoori masala seasoning, Morton kosher salt, 1 tsp turmeric, and dried fenugreek leaves. Mix thoroughly, cover, and marinate for at least 1 hour or overnight in the refrigerator.

7. 7

   Tandoori Chicken: Thread the marinated chicken onto four metal or bamboo skewers, dividing the mixture evenly (about 450 g per skewer). Place the skewers in the air‑fryer basket in a single layer.

8. 8

   Tandoori Chicken: Air‑fry at 400°F for 20–25 minutes, turning the skewers halfway through, until the chicken is golden‑brown, slightly charred, and the internal temperature reaches 165°F.

9. 9

   Yellow Rice: Rinse the long‑grain rice briefly, then add it to a rice cooker together with chicken bone broth, 2 tsp turmeric, 2 tsp spicy curry powder, and salt to taste. Cook according to the rice‑cooker’s instructions until the rice is tender and the liquid is fully absorbed.

10. 10

    Cilantro Mint Yogurt Sauce: In a blender combine cilantro, mint leaves, the deseeded serrano pepper, lemon juice, a pinch of salt, Greek yogurt, heavy cream, and honey. Blend until smooth, transfer to a squeeze bottle, and refrigerate until ready to serve.

11. 11

    Assembly: Divide the cooked yellow rice among nine bowls. Top each portion with slices of the air‑fried tandoori chicken, then generously drizzle the cilantro‑mint yogurt sauce over the top. Serve immediately or keep refrigerated for meal‑prep.