Gf Delhi Chicken Bowl Recipe

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1. 1

   Prepare the marinade

   In a bowl, whisk plain yogurt, lemon juice, minced garlic, grated ginger, garam masala, ground cumin, ground coriander, turmeric, chili powder, salt, and olive oil until smooth.

2. 2

   Marinate the chicken

   Add chicken thighs to the marinade, coat well, cover, and refrigerate for at least 30 minutes (up to 4 hours) to let flavors meld.

3. 3

   Cook the chicken

   Preheat oven to 425°F (220°C) or heat a grill. Remove excess marinade and bake/grill chicken 20-25 minutes until cooked through. Rest 5 minutes, then slice.

4. 4

   Cook the basmati rice

   Rinse rice until water runs clear. In a pot, combine rice, water, and 0.5 tsp salt. Bring to boil, reduce to simmer, cover, and cook 15-20 minutes until tender. Fluff with a fork.

5. 5

   Roast chickpeas

   Toss drained chickpeas with 1 tbsp olive oil, 0.5 tsp ground cumin, 0.5 tsp smoked paprika, and 0.25 tsp salt. Spread on a sheet and roast at 425°F (220°C) for 18-20 minutes until crisp.

6. 6

   Prepare fresh veggie salad

   Dice cucumber, halve cherry tomatoes, and slice red onion. Toss with chopped cilantro. Squeeze a little lemon juice and season lightly.

7. 7

   Make yogurt sauce

   Whisk 1 cup plain yogurt with mint, cilantro, lemon juice, and 0.25 tsp salt. Add a splash of water if you prefer a thinner sauce.

8. 8

   Assemble bowls

   In each bowl, lay a bed of rice, top with Delhi chicken slices, roasted chickpeas, and vegetable salad. Drizzle with yogurt sauce and garnish with extra cilantro and mint. Serve warm.