Tandoori Chicken Bowls
Ingredients:
Marinade
2 tbsp plain yogurt
2 tbsp olive oil
1 ½ tsp salt
1 tsp red chili powder
4 tbsp tandoori masala/chicken tikka masala
1 tbsp mixed garlic
1 tbsp minced ginger
1 tbsp tomato paste
juice of 1 lemon
8-10 skinless boneless chicken thighs
Salad
1 cup finely diced onion
1 cup finely diced tomato
2 tbsp chopped cilantro
juice from ½ lemon
salt to taste
black pepper to taste
Bowl
½ thinly sliced red onions
1 tbsp vinegar
½ tsp red chili powder
pinch of salt
sliced serrano chilies
boiled rice
Instructions:
Set the oven to broil.
In a large mixing, combine plain yogurt, olive oil, salt, red chili powder, tandoori masala, minced ginger, minced garlic, tomato paste and lemon juice.
Then add your boneless chicken and let marinate for as long as possible.
While your chicken marinades, in another mixing bowl, combine the onion, tomato, cilantro, lemon juice, salt and black pepper. Mix and refrigerate until you are ready to serve.
In a small bowl combine the thinly sliced onions, vinegar, chili powder and salt. Stir and set aside.
Place the marinated chicken thighs a few inches apart on a foiled and oiled baking sheet. Make sure not to crowd the chicken.
Place the baking sheet on the highest rack in the oven for about 10 minutes. Flip the chicken and then cook for another 10 minutes. The chicken should be cooked through and browned on all sides.
To assemble, add some rice to a plate and top that with a few pieces of chicken. Add the cucumber and tomato salad, your spicy pickled onions, and sliced serrano chilies.