Tikka Fusion Bowl

Indian-inspired bowl with spiced yogurt-marinated chicken tikka, served over basmati rice with fresh kachumber salad, three flavorful sauces (cilantro mint avocado, garlic pepper, and tamarind chutney), pickled onions, and buttered naan.

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Step 1

Mix yogurt, ginger-garlic paste, Kashmiri chili powder, garam masala, cumin, coriander, turmeric, lemon juice, oil, and salt in a bowl for marinade.

Step 2

Cut chicken into chunks and coat thoroughly with marinade.

Step 3

Cover and refrigerate for at least 2 hours or up to overnight.

Step 4

Bring vinegar, sugar, and salt to a simmer, pour over sliced red onions, let sit 30 minutes minimum.

Step 5

Blend cilantro, mint, avocado, green chili, yogurt, lime juice, and salt until smooth for green sauce, refrigerate.

Step 6

Mix yogurt, minced garlic, black pepper, lemon juice, and salt for garlic sauce, refrigerate.

Step 7

Simmer tamarind paste, water, jaggery, cumin powder, ginger powder, chili powder, and salt for 10-15 minutes until thickened, let cool.

Step 8

Cook basmati rice according to package directions.

Step 9

Dice cucumber, tomatoes, and red onion for kachumber salad, toss with lemon juice, salt, chaat masala, and fresh cilantro.

Step 10

Heat a heavy skillet or cast iron pan over medium-high heat with 1-2 tbsp oil.

Step 11

Remove chicken from marinade and add to hot pan in a single layer, working in batches if needed.

Step 12

Cook undisturbed for 3-4 minutes until charred, flip and cook another 3-4 minutes until cooked through.

Step 13

While chicken cooks, warm naan in a separate dry pan for 30 seconds per side, brush with melted butter.

Step 14

Assemble bowls with rice base, sliced chicken tikka, kachumber salad, drizzle all three sauces, top with pickled onions and fresh cilantro, serve with buttered naan.