Tandoori Butter Chicken Bowls

Ingredients

• 1600 g Boneless chicken thighs (Raw; cut into cubes)
• 2 tsp Salt (For the chicken marinade)
• 2 tsp Turmeric (For the chicken marinade)
• 4 tsp Paprika (For the chicken marinade)
• 3 tsp Garam masala (For the chicken marinade)
• 3 tsp Tandoori masala (For the chicken marinade; source specifies Shan brand)
• 60 g Garlic (Minced; for the chicken marinade)
• 200 g Low-fat yogurt (For the chicken marinade)
• 1 Lemon juice (Juice of 1 whole lemon)
• Olive oil (Amount not specified; added to the chicken marinade per the instructions and video text)
• 80 g Light butter (For the sauce, with extra added at the end; the source does not specify how the 80 g is divided)
• 300 g White onion (Sliced; for the butter chicken sauce)
• 40 g Garlic (Minced; for the butter chicken sauce)
• 1200 g Canned tomatoes (Peeled tomatoes, as shown in the instructions and video)
• 1.5 tsp Salt (For the butter chicken sauce)
• 1.5 tsp Garam masala (For the butter chicken sauce)
• 2 tsp Turmeric (For the butter chicken sauce)
• 2 tsp Paprika (For the butter chicken sauce)
• 1 tsp Chili powder (For the butter chicken sauce)
• 120 g Cashew nuts (For the sauce)
• 180 g Light cream cheese (Source gives a range of 180–200 g; use within this range)
• 300 g Evaporated milk (For the sauce)
• 500 g Basmati rice (Uncooked amount; source also states 1000–1100 g cooked weight. Cook before adding to the rice mixture)
• 30 g Light butter (For the rice)
• 150 g Onion (Chopped; for the rice; source gives a range of 150–200 g)
• 1 tsp Salt (For the rice)
• 2 tsp Tandoori masala (For the rice)
• 2 tsp Cumin (For the rice)
• 2 tsp Parsley (For the rice; source does not specify dried or fresh)
• Cinnamon sticks (A handful; amount not specified)
• 80 g Tomato paste (For the rice; source gives a range of 80–100 g)
• Cucumber (For the Middle Eastern salad; amount not specified)
• Red onion (For the Middle Eastern salad; amount not specified)
• Coriander (For the Middle Eastern salad; amount not specified)
• Parsley (For the Middle Eastern salad; amount not specified)
• Pomegranate (For the Middle Eastern salad; amount not specified)
• Honey (For the Middle Eastern salad; amount not specified)
• Sumac (For the Middle Eastern salad; amount not specified)
• Chili flakes (For the Middle Eastern salad; amount not specified)
• Cream cheese (Transcript suggests cream cheese as a topping; amount unspecified, and it is unclear whether this means additional cream cheese or the sauce cream cheese)

Steps

1. 1

   Cut the raw boneless chicken thighs into cubes and place them in a bowl.

2. 2

   Add the marinade salt, turmeric, paprika, garam masala, tandoori masala, minced garlic, low-fat yogurt, lemon juice, and olive oil. Mix thoroughly until the chicken changes color, then leave it to marinate; the source does not specify a marinating time.

3. 3

   Cook the basmati rice separately until cooked; the source gives 1000–1100 g as the cooked yield from 500–600 g uncooked rice but does not specify the cooking method or timing.

4. 4

   Melt the 30 g light butter for the rice in a pan over medium heat.

5. 5

   Add the chopped onion for the rice and cook for about 8–10 minutes, until browned.

6. 6

   Add the rice salt, tandoori masala, cumin, parsley, cinnamon sticks, and tomato paste. Stir and toast for about 3–4 minutes.

7. 7

   Add the cooked basmati rice and fold it through the onion mixture until fluffy and golden yellow.

8. 8

   In a large deep pan over medium heat, melt the 80 g light butter for the sauce. Add the sliced white onion and minced garlic.

9. 9

   Add the sauce salt, garam masala, turmeric, paprika, and chili powder. Cook with the onion and garlic for about 8–10 minutes, until softened.

10. 10

    Add the cashews and canned peeled tomatoes. Cook for 5 minutes.

11. 11

    Let the sauce mixture cool slightly, then transfer it to a blender and blend for 2–3 minutes, or until completely smooth.

12. 12

    Return the blended sauce to the pan. Add the evaporated milk, light cream cheese, and extra butter, then stir until silky smooth and creamy.

13. 13

    Spread the marinated chicken evenly over a large sheet pan. Bake at 200°C/400°F for 20 minutes, then broil/grill for a further 5–7 minutes, until golden and charred.

14. 14

    Add the cooked tandoori chicken to the sauce and fold until evenly coated.

15. 15

    For the salad, combine the cucumber, red onion, coriander, parsley, pomegranate, honey, sumac, and chili flakes in a bowl. Mix well; quantities are not given.

16. 16

    Serve the fluffy rice with the creamy butter chicken and salad. The transcript mentions a cream-cheese topping, but does not clarify whether this is additional cream cheese.

17. 17

    For meal prep, portion the bowls and refrigerate for the week; the source does not give a specific storage duration.

Notes

The source says the recipe makes 10 servings and reports 634 calories, 47 g protein, 62 g carbs, and 23 g fat per serving. Olive oil appears in the marinade instructions/video but has no listed quantity. The source gives ranges for cream cheese, rice, onion, and tomato paste; the listed primary quantity uses the lower end and altQuantity captures the upper end. Salad ingredients are named on screen but have no quantities. Rice cooking and marinating duration are not specified. The transcript's mention of a cream-cheese topping is ambiguous.

Nutrition per serving

• main
• meal prep
• high-protein
• South Asian-inspired
• baked
• spiced
• batch cooking
• weekly meal prep