For the Tandoori Chicken:
- 1 pound Mary's Organic chicken thighs, cut into pieces
- 2 Tablespoons Sukhi's Tandoori Marinade
- 1/4 cup Greek yogurt
- 1 purple bell pepper, chopped
- 2 garlic cloves, minced
- Handful of cilantro
- 2 summer squash, chopped
- 1 cup cooked brown rice (pre-make and store in fridge)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric (optional)
- Salt and pepper to taste
For the Spicy Cilantro Chutney:
- 1 cup packed cilantro leaves
- 1/4 cup mint leaves (optional)
- 1 garlic clove, chopped
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon ground cumin
- 3 Tablespoons lime juice
- 1/2 teaspoon kosher salt
- 2 Tablespoons olive oil
In a bowl, mix the Sukhi's Tandoori Marinade and Greek yogurt. Add the chicken pieces, coating them well with the marinade. Set aside.
In a food processor or blender, combine the cilantro, mint (if using), garlic, crushed red pepper flakes, ground cumin, lime juice, kosher salt, and olive oil. Blend until you achieve a smooth and creamy consistency. Set aside.
Heat a large non-stick skillet or grill pan over medium-high heat.
While the pan is heating, sauté the chopped purple bell pepper and minced garlic in a drizzle of olive oil for about 2 minutes, until they start to soften.
Add the marinated chicken pieces to the pan and cook for about 5-7 minutes, flipping occasionally, until the chicken is cooked through and slightly charred.
Add the chopped summer squash to the pan and cook for an additional 3-4 minutes until they are tender-crisp.
Season pan contents with ground cumin, ground turmeric (if using), salt, and pepper to taste.
In a separate small pan, add a drizzle of olive oil and briefly sauté the cooked brown rice with a pinch of ground cumin and ground turmeric to warm it through.
Assemble the Quick Tandoori Chicken Bowl: Start with a bed of the seasoned brown rice, add the grilled Tandoori chicken pieces and sautéed vegetables on top.
Drizzle the Spicy Cilantro Chutney over the chicken and vegetables. Garnish with a handful of fresh cilantro leaves.
Serve immediately, and enjoy!