Tandoori Chicken Kebab Bowls

Name: Tandoori Chicken Kebab Bowls
Cook time: 30 min
Total time: 30 min
Cuisine: Asian, Indian
Ingredients: 700g chicken breast; 80g 5% Greek yogurt; 12g garlic paste; 12g ginger paste; 12g olive oil; 1 Tbsp tandoori masala seasoning; 1 tsp Morton kosher salt; 1/3 tsp turmeric; 1/2 bunch cilantro; 12–15 mint leaves; 1/2 serrano pepper, deseeded; Juice of 1/2 lemon; Salt, to taste; 160g 5% Greek yogurt; 20g heavy cream; 5g honey; 1 cup (dry) Jasmine rice; 1 cup chicken broth; 3/4 tsp turmeric; 3/4 tsp spicy curry powder

5 steps

Cook:30min

575 calories, 53g protein, and 5g sugar per serving.

Updated at: Sun, 18 Oct 2026 11:51:18 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories601.4 kcal (30%)

Total Fat24.9 g (36%)

Carbs44.2 g (17%)

Sugars4.5 g (5%)

Protein46.7 g (93%)

Sodium1244.7 mg (62%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Dice chicken breast into cubes and combine with 80g Greek yogurt, garlic paste, ginger paste, olive oil, tandoori masala, salt, turmeric, and fenugreek leaves. Mix thoroughly and marinate for at least 1 hour, preferably overnight.

Step 2

Add rice, chicken bone broth, turmeric, curry powder, and salt to a rice cooker. Stir and cook according to your rice cooker's instructions.

Step 3

Blend cilantro, mint leaves, serrano pepper, lemon juice, 160g Greek yogurt, heavy cream, honey, and salt until smooth. Refrigerate until serving.

Step 4

Divide marinated chicken evenly between 2–4 skewers, packing the pieces tightly together. Place skewers in the air fryer and cook at 400°F for 20–25 minutes, flipping halfway, until golden brown and lightly charred. Ensure chicken reaches an internal temperature of 165°F.

Step 5

Divide yellow rice and chicken evenly into 4 servings. Top with cilantro mint yogurt sauce or store sauce separately for meal prep.