If you’re craving a vibrant meal that’s bursting with bold flavors and fresh textures, the Tandoori Chicken Bowl with Garlic Yoghurt Dip Recipe is here to delight your taste buds. This dish beautifully balances the smoky, spicy notes of tandoori-marinated chicken with a cooling, garlicky yogurt dip, layered over a bed of fluffy rice or quinoa and crisp veggies. It’s an irresistible bowl that feels both wholesome and indulgent—a perfect weeknight dinner or impressive lunch to share with friends.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is wonderfully straightforward. Each component plays a key role, whether it’s the fragrant spices that make the chicken sing or the fresh vegetables that add crunch and color to your bowl.
- Boneless, skinless chicken breasts (2): Sliced for quick, even cooking and perfect for soaking up the marinade.
- Plain Greek yogurt (1/2 cup for marinade, 1/2 cup for dip): Adds creaminess and tenderizes the chicken while providing a tangy base for the dip.
- Lemon juice (2 tablespoons total): Brightens the flavors and helps balance the spices.
- Olive oil (1 tablespoon): Enhances the marinade and keeps the chicken juicy.
- Tandoori masala spice blend (2 teaspoons): The star seasoning that delivers the authentic Indian-inspired flavors.
- Ground cumin (1/2 teaspoon): Adds warmth and earthiness to the spice mix.
- Paprika (1/2 teaspoon): Contributes smoky depth and vibrant color.
- Turmeric (1/4 teaspoon): Offers that signature golden hue and subtle earthiness.
- Salt and pepper: Essential for seasoning to taste.
- Garlic (1 clove, minced for dip): Packs a punch in the yogurt dip with aromatic intensity.
- Fresh cilantro or mint (1 tablespoon chopped): Adds freshness to the dip and garnish.
- Cooked basmati rice or quinoa (2 cups): The hearty base that soaks up all the delicious juices.
- Cucumber (1 cup, diced): Brings a crisp, cooling contrast.
- Cherry tomatoes (1/2 cup, halved): For juicy bursts of sweetness.
- Red onion (1/4, thinly sliced): Adds a slight bite and crunch.
- Shredded lettuce or spinach (1/2 cup): Provides fresh greenery and a tender bite.
- Fresh cilantro and lime wedges: Perfect for finishing touches that brighten and elevate the bowl.
How to Make Tandoori Chicken Bowl with Garlic Yoghurt Dip Recipe
Step 1: Marinate the Chicken
Start by combining Greek yogurt, lemon juice, olive oil, tandoori masala, cumin, paprika, turmeric, salt, and pepper in a bowl. This vibrant marinade is what makes the chicken so flavorful and irresistibly tender. Toss the sliced chicken breasts in the marinade, making sure every piece is well coated. Then cover and refrigerate for at least 30 minutes. For the best depth of flavor, you can marinate it for up to 8 hours.
Step 2: Cook the Chicken
Heat a skillet or grill pan over medium-high heat, and cook the marinated chicken slices for about 4 to 5 minutes on each side. You want the chicken nicely charred yet juicy on the inside. The lovely smoky edges add complexity that’s true to the tandoori tradition. Once cooked, set the chicken aside while you prepare the dip and assemble the bowls.
Step 3: Prepare the Garlic Yoghurt Dip
In a small bowl, whisk together plain Greek yogurt, minced garlic, lemon juice, salt, and chopped fresh cilantro or mint. This creamy, tangy dip perfectly complements the spice of the chicken and refreshes the palate. Keep the dip chilled until you’re ready to serve.
Step 4: Assemble the Bowls
Divide your choice of warm basmati rice or fluffy quinoa between two bowls. Top each generously with the cooked tandoori chicken, crisp cucumber, juicy cherry tomatoes, thinly sliced red onion, and fresh greens like shredded lettuce or spinach. Finish by drizzling the garlic yoghurt dip over the top and garnishing with fresh cilantro and lime wedges for an extra pop of flavor.
How to Serve Tandoori Chicken Bowl with Garlic Yoghurt Dip Recipe
Garnishes
Never underestimate the power of garnishes! Fresh cilantro not only adds vibrant color but also a hint of herbaceous brightness. Lime wedges are essential—they provide that zesty lift which perfectly cuts through the richness of the chicken and yogurt dip. You can also sprinkle a little extra paprika or crushed red pepper flakes if you love some added heat.
Side Dishes
This bowl shines as a complete meal, but if you want to round things out, light, refreshing sides work best. Consider serving it alongside a crisp cucumber salad, tangy pickled onions, or even a simple vegetable raita. These companions will enhance the flavors without overpowering the star of the show.
Creative Ways to Present
Feeling creative? Serve the Tandoori Chicken Bowl with Garlic Yoghurt Dip Recipe in mason jars for an on-the-go lunch twist or arrange the ingredients on a large platter for a family-style feast. You can swap the rice for cauliflower rice to keep it low-carb or use warm pita on the side for scooping up the delicious chicken and dipping sauce.
Make Ahead and Storage
Storing Leftovers
Leftover tandoori chicken bowls make for fantastic next-day lunches. Store the chicken, rice/quinoa, and vegetables separately in airtight containers to maintain freshness. Keep the garlic yoghurt dip refrigerated and add just before serving.
Freezing
You can freeze the cooked tandoori chicken but it’s best to freeze it without the yogurt dip and fresh veggies for texture reasons. Thaw overnight in the fridge and reheat gently on the stovetop or microwave.
Reheating
Reheat the chicken over medium heat in a skillet to maintain its juicy tenderness and crisp edges. Rice or quinoa can be microwaved or warmed in a pan with a splash of water to keep it fluffy. Add fresh veggies and the yogurt dip only after reheating for the best taste and texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are even juicier and more forgiving during cooking, making them a great alternative for the Tandoori Chicken Bowl with Garlic Yoghurt Dip Recipe.
How spicy is this dish?
The spice level is moderate, thanks to the tandoori masala and paprika. You can easily adjust the heat by adding more or less spice according to your preference.
Can I make this dish vegan?
Yes! Swap the chicken for firm tofu, and use plant-based yogurt to make a vegan version. The flavors are still just as vibrant and satisfying.
Is this recipe gluten-free?
Yes, the Tandoori Chicken Bowl with Garlic Yoghurt Dip Recipe is naturally gluten-free, especially when served with rice or quinoa—perfect for those with gluten sensitivities.
What’s the best rice to use?
Basmati rice is ideal for its fragrant aroma and fluffy texture, but quinoa is an excellent alternative if you want a higher protein option or a different texture.
Final Thoughts
This Tandoori Chicken Bowl with Garlic Yoghurt Dip Recipe is pure comfort and flavor in every bite. It’s fresh yet hearty, spicy yet cooling—a true crowd-pleaser for any occasion. I encourage you to give it a try soon; once you experience the harmony of spices, textures, and vibrant colors, this recipe will become a beloved favorite in your kitchen too.
Print
Tandoori Chicken Bowl with Garlic Yoghurt Dip Recipe
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 10 minutes
- Total Time: 25 minutes (excluding marinating time)
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Indian-Inspired
- Diet: Gluten Free
Description
This Tandoori Chicken Bowl with Garlic Yoghurt Dip combines tender, spiced chicken with fresh vegetables and a creamy, tangy dip. Perfectly marinated boneless chicken breasts are grilled to juicy perfection, served over basmati rice or quinoa, and topped with a vibrant garlic yoghurt sauce. A wholesome and flavorful Indian-inspired meal that’s easy to prepare and great for a healthy lunch or dinner.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts, sliced
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 teaspoons tandoori masala spice blend
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- Salt and pepper to taste
For the Garlic Yoghurt Dip:
- 1/2 cup plain Greek yogurt
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- Salt to taste
- 1 tablespoon chopped fresh cilantro or mint
For the Bowl:
- 2 cups cooked basmati rice or quinoa
- 1 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 cup shredded lettuce or spinach
- Fresh cilantro and lime wedges for garnish
Instructions
- Marinate the Chicken: In a medium bowl, combine the Greek yogurt, lemon juice, olive oil, tandoori masala, ground cumin, paprika, turmeric, salt, and pepper. Add the sliced chicken breasts to the mixture and toss well to coat all pieces evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to develop, or up to 8 hours for a more intense marinade.
- Cook the Chicken: Preheat a skillet or grill pan over medium-high heat. Once hot, add the marinated chicken slices and cook for 4 to 5 minutes on each side until they are cooked through and have a slight char. Remove from heat and set aside to rest briefly.
- Prepare the Garlic Yoghurt Dip: In a small bowl, mix together Greek yogurt, minced garlic, lemon juice, salt, and the chopped fresh cilantro or mint. Stir well and refrigerate until ready to serve to enhance the flavors.
- Assemble the Bowl: Divide the cooked basmati rice or quinoa evenly between two serving bowls. Top each portion with the grilled tandoori chicken slices. Add diced cucumber, halved cherry tomatoes, thinly sliced red onion, and shredded lettuce or spinach. Drizzle each bowl with the prepared garlic yoghurt dip. Garnish with fresh cilantro leaves and lime wedges for an added burst of freshness.
Notes
- For juicier chicken, substitute boneless skinless chicken thighs in place of chicken breasts.
- For a low-carb alternative, replace basmati rice or quinoa with cauliflower rice.
- To make this recipe vegan, swap the chicken for firm tofu and use plant-based yogurt instead of Greek yogurt.
