Maharaja Chicken Bowl
A rich, mildly spiced Indian-style chicken bowl with fragrant capsicum rice and cooling mint-cucumber yoghurt.
Cook time: 45 minutes
Ingredients
Chicken Marinade
1 tsp Salt
1 Tbsp Oil
Juice of ½ Lemon
700-800g Chicken Thighs or Breast, Cut into Chunks
1 tsp Paprika or Kashmiri Chilli
1 tsp Coriander Powder
1 tsp Cumin
2 tsp Garam Masala
1 tsp Turmeric
1 Tbsp Ginger-Garlic Paste
Mint & Cucumber Yoghurt
Salt (to Taste)
Pinch of Cumin
Small Handful Coriander, Chopped
2 Tbsp Fresh Mint, Chopped
½ Cucumber, Finely Diced or Grated
Method
- Add chicken to the marinade the chicken, coat thoroughly, cover and refrigerate overnight.
- Mix together mint and cucumber yoghurt ingredients and refrigerate until serving.
- Preheat the oven to 200°C (390°F)
- Spread marinated chicken in a baking dish or tray
- Bake for 45 minutes, turning once halfway through
- When fully cooked and slightly charred, remove from the oven
- When ready to service, stir through cream while still hot (the cream creates a rich "maharaja" style finish)
- Add rice, creamy baked chicken and top with mint-cucumber yoghurt
- Top with coriander, chilli flakes and a squeeze of lemon
