Tandoori Butter Chicken Bowls

Ingredients

• 1600 g Boneless chicken thighs (Raw, cubed)
• 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; Shan brand)
• 60 g Garlic (Minced, for the chicken marinade)
• 200 g Low-fat yogurt (For the chicken marinade)
• 1 Lemon (Juiced)
• Olive oil (Amount not specified; for the chicken marinade)
• 80 g Light butter (For cooking the sauce and extra added at the end)
• 300 g White onion (Sliced, for the sauce)
• 40 g Garlic (Minced, for the sauce)
• 1200 g Canned tomatoes (The instructions refer to peeled tomatoes)
• 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 Chilli powder (For the butter chicken sauce)
• 120 g Cashew nuts (For the butter chicken sauce)
• 180 g Light cream cheese (Source gives a range of 180–200 g; 180 g used as the stated lower bound)
• 300 g Evaporated milk (For the butter chicken sauce)
• 500 g Basmati rice (Uncooked; source gives a range of 500–600 g, with 1000–1100 g cooked weight. Lower bound used; cook before folding into 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, lower bound used)
• 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; form not specified)
• Cinnamon sticks (A handful; amount not specified)
• 80 g Tomato paste (For the rice; source gives a range of 80–100 g, lower bound used)

Steps

1. 1

   Cube the chicken thighs. Add the marinade seasonings, minced garlic, low-fat yogurt, lemon juice, and olive oil. Mix well until the chicken is evenly coated, then marinate; the source does not specify a marinating time.

2. 2

   Cook the basmati rice, if not already cooked, using the source’s listed uncooked rice amount. The source calls for cooked rice in the next step but does not give a separate rice-cooking method.

3. 3

   In a pan over medium heat, melt the 30 g light butter for the rice. Add the chopped onion and cook for 10 minutes, until browned.

4. 4

   Add the rice seasonings, cinnamon sticks, and tomato paste. Mix and toast for 3 minutes.

5. 5

   Fold in the cooked basmati rice. Mix until it is fluffy and golden, then set aside.

6. 6

   In a large, deep pan over medium heat, melt the sauce butter. Add the sliced onion, minced garlic, and sauce seasonings. Cook for 10 minutes, until softened.

7. 7

   Add the cashews and canned tomatoes (the instructions describe these as peeled tomatoes). Cook for 5 minutes.

8. 8

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

9. 9

   Return the blended sauce to the pan. Add the evaporated milk, light cream cheese, and the extra butter reserved from the sauce amount. Stir until silky smooth. The source also mentions salt in its audio description, but lists no additional salt beyond the sauce seasoning amount.

10. 10

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

11. 11

    Fold the cooked chicken into the sauce until coated. Prepare salad as the source suggests, though it does not specify the salad ingredients or method. Serve with the spiced rice.

Notes

The source does not state a marinating duration or a method for cooking the rice before the rice-seasoning step. Ingredient ranges are retained at their lower endpoints for numeric quantities; choose within the source’s ranges to taste/need. The method mentions olive oil, but the ingredient list gives no amount. Salad is mentioned for serving but no salad ingredients are supplied. The sauce method describes peeled tomatoes, while the ingredient list specifies canned tomatoes.

Nutrition per serving

• main
• meal prep
• high-protein
• South Asian
• baked
• broiled
• spiced rice
• batch cooking