Delhi Chicken Bowl Recipe

Whisk together yogurt, lemon juice, minced garlic, and ginger paste in a large bowl until smooth.

Stir in ground cumin, ground coriander, garam masala, turmeric, Kashmiri chili powder, and salt. Whisk in neutral oil to create a thick marinade.

Add the chicken thighs to the marinade; coat thoroughly. Cover and refrigerate for 30–60 minutes to let flavors meld.

Rinse basmati rice under cold water until the water runs clear; drain well.

In a pot, bring 4 cups of water to a boil. Add 0.5 tsp salt and the rice. Simmer, covered, for about 15 minutes until tender. Remove from heat and let stand 5 minutes, then fluff with a fork.

Dice cucumber, halve cherry tomatoes, and finely chop red onion. Roughly chop cilantro.

In a small bowl, whisk 0.5 cup plain yogurt with 1 tbsp lemon juice and a pinch of salt and pepper to make a cooling yogurt sauce.

In a separate small bowl, whisk 1 tbsp olive oil with 1 tbsp lemon juice and a pinch of salt and pepper to make a light dressing for the bowl.

Prepare the chicken: preheat a grill or skillet to medium-high. Remove chicken from marinade and shake off excess. Cook 5–7 minutes per side, until internal temperature reaches 165°F (75°C). Let rest 5 minutes, then slice.

To serve, spoon a bed of rice into each bowl. Top with sliced chicken, cucumber, tomatoes, and red onion. Drizzle with yogurt sauce and dressing, garnish with chopped cilantro, and season with additional salt and pepper to taste.