Name: Tandoori Chicken & Lentil Rice Bowl with Pickled Onions and Cooling Cumin-Yogurt
Prep time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (about 6 oz each); 1 cup plain Greek yogurt (plus 1/2 cup for sauce); 1 tablespoon lemon juice; 2 teaspoons garam masala; 2 teaspoons ground cumin, divided; 1 teaspoon smoked paprika; 1 teaspoon ground coriander; 1 teaspoon turmeric; 1 teaspoon kosher salt, divided; 1/2 teaspoon black pepper; 1/2 teaspoon cayenne pepper (optional, for heat); 1/2 cup dried green lentils; 1/2 cup brown rice; 1 1/2 cups low-sodium chicken broth or water; 1 small red onion, thinly sliced; 1/4 cup apple cider vinegar; 1 tablespoon sugar; 1/2 teaspoon salt (for pickling); 1 medium carrot, peeled into ribbons; 1/4 cup fresh cilantro leaves; 1/2 small cucumber, finely diced; 1 teaspoon olive oil (for bowl assembly)

Tandoori Chicken & Lentil Rice Bowl with Pickled Onions and Cooling Cumin-Yogurt

SeededLettuce1130

This vibrant Tandoori Chicken & Lentil Rice Bowl is a celebration of smoky, tangy, and lively Indian flavors with a modern, California twist. Oven-roasted, yogurt-marinated chicken emerges juicy with irresistible char, while the hearty brown rice and green lentil pilaf delivers earthy comfort. Quick-pickled onions and carrot ribbons add a burst of brightness, and a cooling cumin-yogurt sauce ties it all together. This bowl is designed for visual appeal and textural contrast—and it’s weeknight achievable. Serve with extra raita or cumin-roasted cauliflower for an unforgettable meal.

Ingredients

Instructions

Preheat oven to 450°F (232°C). Line a baking sheet with foil and set a rack on top.
Make the tandoori marinade: In a bowl, mix 1 cup Greek yogurt, lemon juice, garam masala, 1 teaspoon cumin, smoked paprika, coriander, turmeric, 1/2 teaspoon salt, black pepper, and cayenne. Coat chicken breasts well in marinade and let sit while you prep other components (10-15 min; longer if time allows).
Start the lentil rice pilaf: In a saucepan, combine brown rice, green lentils, chicken broth, and a pinch of salt. Bring to a boil, reduce to low, cover, and simmer for 30-35 minutes until rice and lentils are tender and liquid is absorbed. Fluff with a fork and keep covered.
Quick-pickle the onions: In a small bowl, combine red onion, apple cider vinegar, sugar, and 1/2 teaspoon salt. Toss and set aside, stirring occasionally.
Roast the chicken: Remove excess marinade from chicken and place on prepared rack. Roast in the upper third of oven for 20-25 minutes, flipping halfway, until internal temp reaches 165°F and edges are slightly charred. Broil for 1-2 minutes at the end for extra char, if desired. Rest 5 minutes, then slice.
Make the cumin-yogurt sauce: In a small bowl, mix 1/2 cup Greek yogurt, remaining 1 teaspoon cumin, a pinch of salt, and diced cucumber. Stir well and chill until ready to serve.
Prep veggies: Peel carrot into ribbons using a vegetable peeler. Rinse and pat cilantro dry.
Assemble bowls: Divide brown rice & lentil pilaf between two bowls. Top with sliced tandoori chicken, carrot ribbons, and pickled onions. Drizzle with olive oil, add dollops of cumin-yogurt sauce, and scatter with cilantro.
Serve immediately, with extra sauce on the side. Enjoy the smoky, tangy, and bright flavors!