There’s just something so comforting about classic Indian flavors, and our Chicken Tandoori Bowl with Minty Indian Yogurt Dressing is no exception. Just imagine this: tender chicken marinated in rich tandoori sauce, light cauliflower rice and fresh veggies topped with a sprinkle of golden raisins and cashews. Are you drooling yet?
You wanna know what really sets this bowl apart? The Minty Indian Yogurt Dressing. Fresh, vibrant, and such an unexpected twist to an already amazing bowl. Ready to learn how to make this own for yourself? Let’s go!
Why This Tandoori Bowl Wins:
- It’s Easy: You don’t need a much to whip this bowl up, and chances are you have many of the ingredients already! It doesn’t take long, and you’ll end up with something healthy, comforting AND filling!
- It’s So Vibrant!: This bowl is so immensely colorful, and we’re not just talking about the way it looks. The flavors themselves just POP, especially with that creamy minty dressing. And BONUS—you’ll also get a wealth nutrients and antioxidants!
- It’s Crunchy: The cashews add more than just a delicious crunch. Their buttery texture also complements the spiciness of the chicken. Altogether, it will stimulate all of your senses in the best way.
The Tale of Tandoori Chicken
Pop Quiz: Where did tandoori chicken come from? If you answered Punjab, India, give yourself a gold star!
Back in the day, chicken was often marinated in yogurt and spices and then slid into a tandoor, a cylindrical clay or metal oven that reaches scorching hot temperatures. What emerged was charred, smoky, and insanely juicy chicken.
Once this delicious chicken flew the coop and landed on plates around the world, no one could resist its fiery charm. It made its way around lavish Indian weddings and humble family dinners everywhere, and now we know tandoori chicken as a beloved staple of Indian culture.
Reverse Meal Plan: The Tandoori Way
Reverse Meal Planning is all about playing pantry detective. You start with what’s already on hand in your kitchen, and then fill in the rest. It saves you time, money, and uses up those foods that would normally get throwing in the waste bin (cuz, let’s face it, we forget about them).
Already got some chicken breasts (fresh, frozen or leftover—it all works!)? What about fresh or frozen veggies or any flavorful sauces or pastes? If you said yes, you have everything you need! Here are some ingredient swaps for anything you might not have…
Ingredient Swap Outs:
- Cauliflower Rice: So you don’t have any cauliflower. That’s okay! You can use regular rice, quinoa, or even couscous as your bowl’s base. For a low-carb option, try spiralized zucchini or spaghetti squash.
- Chicken: Not everyone has tandoori chicken just waiting around to be the star of the show. If that’s the case, feel free to swap it out for tofu, shrimp, or paneer (Indian cottage cheese) for another great version.
- Tandoori Sauce or Paste: If you can’t get your hands on tandoori sauce, try a mix of yogurt, chili powder, turmeric, and garam masala. Alternatively, a spicy curry paste will also do the trick.
- Cabbage & Broccoli: While these veggies might add a lovely crunch and green touch, they’re not a necessity. If you have any green beans, snap peas, or even sautéed spinach lying around, these work great too!
Buddha Bowl Tandoori
We’re sure you’ve heard of a “Buddha Bowl” before. But what is it? At its core, a Buddha Bowl is a vibrant combination of raw and cooked ingredients, beautifully arranged in a bowl. The point of it is variety, texture, and color. Together, these should create a balanced meal that not only looks amazing, but is rich in nutrients as well.
Want to transform your Chicken Tandoori Bowl into a Buddha Bowl experience? Here are the steps to achieve that:
- Choose a Base: Start with cauliflower rice as your fluffy foundation. If you don’t have cauliflower, brown rice, quinoa, or mixed greens can be your go-to base.
- Mix in Your Protein: Add in your tandoori chicken cubes to make it hearty and give it a spicy, smoky flavor.
- Vibrant Veggies: Whether you’re using cabbage and broccoli or broccolini, you’ll want something with a crunchy twist.
- Something Sweet: Our ‘something sweet’ in this case is a handful of golden raisins to contrast the spice, but go with whatever you like!
- Creamy Dressing: Generously drizzle the Minty Indian Yogurt Dressing on top of it all. It’ll tie together the whole bowl with its creamy, tangy freshness.
- Nutty Finish: Oh you thought we were done? Nope! You can’t forget to add a little extra crunch with some cashews, though any nut will suffice. Not only does this add a great texture, but it enriches the bowl with wholesome fats.
The Chicken Bowl FAQ
Can I use store-bought mint yogurt dressing?
While a homemade Minty Indian Yogurt Dressing is the best case scenario, if you’re pressed for time or if you already have it on hand, a store-bought version can certainly step in when you’re in a pinch.
How do I make this recipe vegan?
Swap the chicken for tofu or tempeh, marinated in tandoori joy. Keep an eye out for vegan tandoori paste and just trade the dairy yogurt for a plant-based alternative.
How do I meal prep with this bowl?
You can whip up this Minty Indian Yogurt Dressing a day or two ahead. It will allow the flavors to meld and mellow. You can also pre-cook the cauliflower rice and let it chill in the fridge, then just stick it in the microwave when it’s showtime. Be sure to wait to pour on the dressing and add the cashews until RIGHT before you’re going to serve it.
I don’t like raisins.
No hard feelings. While golden raisins add a pop of sweetness, you can always use dried cranberries or apricots as well!
Here are Some Other Great Buddha Bowl Basic Recipes to Check Out:
- How To Cook Cauliflower Rice
- Grilled Chicken Buddha Bowl Recipe with Sweet & Tangy Mango Sauce
- Rotisserie Chicken Buddha Bowl with Sweet Pomegranate Sauce
- 10 Minute Mango and Golden Raisin Chutney Sauce Recipe
Chicken Tandoori Bowl with Minty Indian Yogurt Dressing Recipe
Ingredients
Minty Indian Yogurt Dressing: Yields 1 ½ cups
- ¾ cup full fat yogurt
- ¼ cup mayo
- ¼ tsp coriander
- ¼ tsp cumin
- ¼ cup fresh mint julienned
- Juice from 1 lemon
- 3 tbsps of water more to thin to your preferred consistency
- Salt and pepper to taste
Chicken Tandoori Bowl
- 6 cups or more cooked cauliflower rice served warm
- 4 servings cooked chicken breast cubed (4-5 oz. per person)
- ½ head cabbage sliced and blanched
- 4 cups broccoli or broccolini blanched
- Store bought tandoori sauce or paste
To Serve:Â
- Golden raisins
- Cashews
Instructions
- Make your yogurt dressing. Combine all ingredients in a mason jar and cover tightly with a lid and shake well. Adjust with additional water to get your preferred consistency. Taste and adjust for salt and pepper.
- Slice and chop cabbage and broccoli and blanch.
- Cube chicken breast and toss in tandoori sauce.
- Build your bowls by adding a layer of cauliflower rice, a serving of tandoori chicken, cabbage, broccoli, and golden raisins. Top with cashews and drizzle on yogurt dressing.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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