Air Fried Tandoori Chicken Bowls

gluten-free ⓘ

5 meals

From a reel by Stealth Health Life — watch the original

Ingredients

• 900g (32oz) boneless skinless chicken thighs
• 120g (1/2 cup) 5% greek yogurt
• 1 Tbsp garlic paste
• 1 Tbsp ginger paste
• 1.5 Tbsp salt
• 1.5 Tbsp tikka masala or tandoori masala seasoning
• 1 tsp smoked paprika
• 1 lemon’s juice
• 15g (1 Tbsp) oil or ghee
• 1 diced sweet onion
• 1 tsp turmeric
• 1 tsp spicy curry powder
• 270g (1.5 cups) basmati rice
• 540g (2.25 cups) chicken bone broth
• Salt to taste
• 150g (2/3 cup) 5% Greek yogurt
• 100g (3.5oz) feta
• 60ml (1/4 cup) fat free milk
• Juice of half a lemon
• Spoonful minced cilantro
• Salt/garlic powder to taste

Instructions

1. Prepare the tandoori chicken by mixing the chicken thighs with greek yogurt, garlic paste, ginger paste, salt, tandoori masala, smoked paprika, and lemon juice.
2. Cook the chicken in an air fryer.
3. To make the yellow rice, heat oil or ghee in a pan and sauté the diced sweet onion. Add turmeric and curry powder, then stir in the basmati rice and chicken bone broth. Season with salt and cook until the rice is tender.
4. Prepare the feta yogurt sauce by combining the feta and milk in a container and breaking down the cheese chunks until smooth. Mix in the greek yogurt, lemon juice, minced cilantro, and salt/garlic powder.
5. Assemble the bowls by portioning the chicken, yellow rice, and feta yogurt sauce into five containers.