THE ULTIMATE TANDOORI CHICKEN RICE BOWL FEAST

The Royal Tandoori Bowl is a spectacular, multi-textured boutique Indian feast that balances rich, vibrant flavors with a clean, modern presentation. The dish features a fluffy bed of long-grain Basmati rice infused with ghee, royal whole spices, saffron milk, and sweet fried onions. Resting on top are juicy chunks of boneless chicken thighs, marinated in thick homemade hung curd and oven-roasted to achieve smoky, tandoori-charred edges. The chicken is generously draped in a velvety, onion-free makhani gravy crafted from fresh tomato puree and hand-skimmed dairy cream (malai), enhanced with aromatic kasuri methi. Surrounding this core are golden, air-fried potato cubes tossed in tangy chaat masala and fresh lemon juice; a sweet, roasted medley of sweetcorn, carrots, and green capsicum; and a portion of fluffy scrambled egg bhurji. The entire plate is perfectly rounded out by a cooling contrast of crisp, chilled cucumber ribbons and a dollop of zesty, vibrant green mint-and-coriander yogurt chutney.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

THE BIRYANI-FLAVOURED RICE (STOVETOP) 1. Heat 1.5 tbsp ghee in a pot on medium heat and sauté your whole spices (1 bay leaf, 3 green cardamoms, 3 cloves, 1 small cinnamon stick, and 1/4 tsp shahi jeera) for 30 seconds until crackling and fragrant. 2. Add your 1.5 cups of soaked and thoroughly drained Basmati rice. Stir very gently for 30 seconds to coat the grains in the ghee without breaking them. 3. Pour in 3 cups of water and add 1 teaspoon of salt. Turn the heat to high and bring the water to a rapid, rolling boil. 4. The second it boils rapidly, place a tight lid on the pot and turn your stove down to its lowest possible heat setting. Cook completely undisturbed for exactly 12 minutes. Do not open the lid or stir! 5. After 12 minutes, turn off the stove completely. Lift the lid quickly to drizzle your 2 tbsp saffron milk and scatter your 1/3 cup fried onions across the top. 6. Close the lid tightly right away and let the pot sit undisturbed on the warm stove for 5 minutes so the trapped steam can perfectly fluff up the grains.

Step 2

STEP 2: THE CREAMY SPICY SAUCE (STOVETOP) 1. Melt 1.5 tbsp butter in a pan over medium-low heat. Drop in 1 fresh green chili (slit lengthwise) and let it sizzle for 30 seconds to infuse its fresh aroma. 2. Pour in 1 cup of fresh homemade tomato puree. Cook on medium heat for 5 minutes, stirring often, until the paste turns a dark red color and tiny bubbles of oil separate at the edges. 3. Turn the heat down to low. Add 1.5 tsp garam masala, 1 tsp red chili flakes, and a pinch of salt. Stir constantly for 30 seconds to let the spices toast in the butter. 4. Turn the heat down to the lowest possible setting (crucial so the dairy doesn't separate). Slowly pour in 1 cup of your smooth whisked fresh cream (malai) and stir continuously in a gentle circle. 5. Let it simmer very gently on low for just 1 minute, stir in 1.5 tsp of crushed kasuri methi, and turn off the stove immediately. Cover and set aside.

Step 3

STEP 3: THE JUICY CHICKEN TIKKA (OTG OVEN or Tawa fry like tandoori style) 1. Preheat your OTG oven to 200°C (400°F) with both top and bottom heating elements turned on. 2. Line your baking tray with baking paper and lightly brush it with oil. Arrange your 600g of marinated chicken cubes in a single layer with clear gaps between the pieces so they roast instead of steaming. 3. Place the tray on the top rack of your preheated OTG and set your oven timer for exactly 8 minutes. 4. At the 8-minute mark, carefully pull the tray out, flip all the chicken pieces over, and lightly brush or spray them with a tiny bit of melted butter or oil. 5. Slide the tray right back onto the top rack for just 3 to 4 more minutes to get those signature charred tandoori edges while keeping the inside perfectly juicy. Take them out of the oven immediately.

Step 4

THE POTATOES & VEGGIE MEDLEY (AIR FRYER or fry accordingly until crispy) 1. Toss your cold, cubed potatoes with 1.5 tsp oil and a pinch of salt. Place them in your air fryer basket and cook at 200°C (400°F) for 6 minutes. 2. At the 6-minute mark, pull the basket out and dump in your diced capsicum, sweetcorn, and finely diced carrots( before adding to airfryer ,boil carrots and sweetcorn halfway only to ensure crunch) . Give the basket a firm shake to mix everything evenly. 3. Slide the basket back into the air fryer and cook everything together for another 6 minutes at 200°C until the potatoes are perfectly golden-crispy and the vegetables lose their raw bite. 4. Dump the boiling hot potato-and-veggie mix straight into a clean bowl. Immediately sprinkle 1.5 tsp chaat masala and pour 1.5 tbsp fresh lemon juice over the top, then toss thoroughly to glaze. and finally slice the cucumber as thin as possible and squeeze the water out of them and put them in the fridge so the remain crispy.

Step 5

MINT CHUTNEY 1. Throw your thoroughly washed mint, coriander, ginger slice, lemon juice, salt, chaat masala, sugar, and black pepper powder into your small mixer/blender jar along with just 1 tablespoon of water. 2. Pulse for 30 to 45 seconds until it blends smoothly into a very thick, vibrant dark green paste. (Keep water minimal so it stays thick!). 3. Pour the green paste into a clean serving bowl. 4. Add your 2 to 3 tablespoons of plain curd and stir it thoroughly with a spoon. It will instantly transform into a smooth, creamy, balanced light-green restaurant-style chutney. Cover and chill in the fridge until ready to plate.

Step 6

SCRAMBLED EGGS 1. Crack 2 fresh eggs into a small cup or bowl. Add a tiny pinch of salt and black pepper powder, and whisk vigorously with a fork for 30 seconds until completely uniform. 2. Heat ½ teaspoon of butter or cooking oil in a small frying pan over medium-low heat until melted and warm. 3. Pour the whisked eggs directly into the pan. Let them sit undisturbed for 10 seconds until the edges just start to set. 4. Using a spatula, gently stir and fold the eggs continuously for 1 to 2 minutes on low heat. 5. Turn off the stove immediately while the eggs still look slightly soft and glossy (they will finish cooking completely from the residual pan heat). Transfer them straight to a serving dish so they don't dry out.