Quick Tandoori Chicken Bowls

Quick Tandoori Chicken Bowls


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


  1. In a bowl, mix the Sukhi's Tandoori Marinade and Greek yogurt. Add the chicken pieces, coating them well with the marinade. Set aside.

  2. 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.

  3. Heat a large non-stick skillet or grill pan over medium-high heat.

  4. 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.

  5. 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.

  6. Add the chopped summer squash to the pan and cook for an additional 3-4 minutes until they are tender-crisp.

  7. Season pan contents with ground cumin, ground turmeric (if using), salt, and pepper to taste.

  8. 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.

  9. 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.

  10. Drizzle the Spicy Cilantro Chutney over the chicken and vegetables. Garnish with a handful of fresh cilantro leaves.

  11. Serve immediately, and enjoy!