Tandoori Chicken Rice Bowl

Marinate the chicken

1. 1

   combine ½ cup Greek yogurt, 1 tbsp oil, 1 tbsp ginger‑garlic paste, the juice of ½ lemon, 2 tsp Kashmiri chili powder, 1 tsp paprika, 1½ tsp garam masala, 1½ tsp cumin, 1 tsp coriander, ½ tsp turmeric, 1 tsp salt, and ½ tsp black pepper in a large bowl; add 800 g chicken breast, coat thoroughly, cover, and refrigerate for at least 1 hour.

Cook the rice

2. 2

   rinse 2 cups basmati rice under cold water until the water runs clear; place the rinsed rice in a rice cooker with 3 cups water, 1 tsp turmeric, 1 tsp salt, and 1 tsp ghee; start the white‑rice setting and let it finish cooking.

Cook the chicken

3. 3

   preheat an air fryer to 400°F (400°F). Arrange the marinated chicken pieces in a single layer and air‑fry for 12–15 minutes, flipping halfway through, until the internal temperature reaches 165°F (165°F). Remove, let rest for 5 minutes, then slice.

4. 4

   Make the pickled onions: in a bowl combine the thinly sliced red onion, the juice of 1 lemon, ½ tsp salt, and ½ tsp red chili powder; toss well and let sit at room temperature for at least 20 minutes.

5. 5

   Make the green chutney: place 1 cup Greek yogurt, 1 cup fresh cilantro leaves, ½ cup mint leaves, 4 green chilies, 1 tsp cumin, ½ tsp salt, and 2 tbsp water in a blender; blend until smooth, adding extra water if needed to reach a drizzle‑able consistency.

Assemble the bowls

6. 6

   divide the cooked turmeric rice among four meal‑prep containers, top each with sliced chicken, a generous spoonful of pickled onions, and a dollop of green chutney. Serve immediately or store refrigerated for up to 4 days.