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Dinner recipe · from the recipe book

Tandoori Chicken Brown Rice Bowls with Raita

Smoky, spiced yogurt-marinated chicken thighs and charred cauliflower over nutty brown rice, cooled with a minty cucumber raita.

Tandoori Chicken Brown Rice Bowls with Raita

Ingredients

  • 1⅓ cups250 gLong-grain brown rice, dryrinsed
  • 2½ cups600 gWater
  • 1¼ lb600 gChicken thighs, boneless skinlesscut into 1-inch pieces
  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfatdivided
  • 4 cloves12 gGarlicminced, divided
  • 1½ tbsp grated10 gFresh gingergrated
  • 2½ tbsp40 gLemon juicedivided
  • 2½ tsp6 gPaprika (sweet or smoked)
  • 2 tsp4 gGround cumindivided
  • ¾ tsp2 gGarlic powder
  • ¾ tsp2 gGround turmeric
  • 1⅛ tsp2 gGround coriander
  • 4⅔ cups florets500 gCauliflowercut into small florets
  • 1 medium110 gRed onioncut into wedges
  • 2 tbsp25 gOlive oil
  • ¾ tsp5 gSaltdivided
  • ½ tsp1 gBlack pepper
  • 2 cups sliced200 gCucumbergrated and squeezed dry
  • 2 tbsp chopped10 gFresh mintchopped
  • 1⅓ cups200 gCherry tomatoeshalved
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Make the marinade: in a bowl, stir together half of the Greek yogurt, two-thirds of the garlic, the ginger, half of the lemon juice, the paprika, half of the cumin, the garlic powder, the turmeric, the coriander and 2 g of the salt. Add the chicken thighs, toss to coat and let sit 20 minutes.
  2. Meanwhile, bring the brown rice, the water and 1 g of the salt to a boil in a pot, cover, lower the heat and simmer 40 to 45 minutes until tender; rest 5 minutes covered, then fluff.
  3. Preheat the oven to 450°F (230°C) and line a large sheet pan with parchment.
  4. Toss the cauliflower and red onion with the olive oil, the remaining half of the cumin, 1 g of the salt and the black pepper; spread on one side of the sheet pan.
  5. Lift the chicken from the marinade, letting the excess drip off, and spread on the other side of the pan; discard leftover marinade.
  6. Roast 22 to 25 minutes, until the vegetables are charred at the edges and the chicken reaches 165°F (74°C).
  7. While it roasts, make the raita: stir the remaining half of the Greek yogurt with the cucumber, the mint, the remaining garlic, the remaining half of the lemon juice and the remaining 1 g of salt. Chill until serving.
  8. Divide the rice among 4 bowls, top with the chicken, cauliflower, onion and cherry tomatoes, spoon over the raita and scatter with the cilantro.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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