Indian
Yogurt chicken bowls
Tender chicken in a mild yogurt sauce with rice.
- 30minutes
- 6servings
- 526kcal each
- 42gprotein
Ingredients
The amounts here and inside every step follow this number.
- Chicken breast 900 g
- Yogurt 450 g
- Basmati rice 420 g
- Onions 1½
- Ginger garlic paste 1½ tbsp
- Cumin seeds 1½ tsp
- Cooking oil 1½ tbsp
- Fresh coriander ⅓ bunch
From the cupboard
- Salt, about 1½ teaspoons
- Water: 2 cups for every cup of rice
What you will need
Frying pan with lid, Pot with lid for rice, Mixing bowl, Knife and board
Method
-
1
Marinate the chicken 10 min
Cut the chicken into bite-size cubes. Mix with half the yogurt, the ginger garlic paste and salt. Leave for at least 10 minutes.
In this step
- Chicken breast900 g
- Yogurthalf — 225 g
- Ginger garlic paste1½ tbsp
Ready when: All the pieces are coated.
-
2
Cook the rice 18 min
Rinse the rice and cook it with water (2 cups per cup of rice) and a pinch of salt: boil until the water reaches the rice level, then cover on the lowest heat.
In this step
- Basmati rice420 g
- Waterabout 4½ cups (1060 ml) for 2¼ cups of rice
Ready when: Rice is soft and the water is absorbed.
-
3
Soften the onion 5 min
Chop the onion. Heat the oil on medium, add the cumin until it sizzles, then the onion.
In this step
- Onions1½
- Cumin seeds1½ tsp
- Cooking oil1½ tbsp
Ready when: Onion is soft and light golden.
-
4
Cook the chicken 8 min
Add the chicken with its marinade. Stir and cook, turning the pieces often.
Ready when: A cut piece is white in the middle.
-
5
Add the rest of the yogurt 2 min
Turn the heat to low (yogurt splits on high heat). Stir in the rest of the yogurt and warm for 2 minutes. Taste and add salt if needed.
In this step
- Yogurtthe rest — 225 g
Ready when: The sauce is creamy, not grainy.
-
6
Serve 2 min
Spoon the chicken over bowls of rice and sprinkle with chopped coriander.
In this step
- Fresh coriander⅓ bunch
Ready when: Warm, creamy and green on top.
Cook Yogurt chicken bowls from what you already have.
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