Tandoori Chicken Meal Prep with Turmeric Rice and Raita
ID: 7c4ec55a...
An incredibly flavorful and juicy tandoori chicken meal prep recipe. Spiced yogurt-marinated chicken thighs are grilled to perfection, served alongside vibrant turmeric basmati rice and a refreshing cucumber-mint raita sauce.
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🍳 Cooking Flow
Marinate the chicken thighs in the yogurt and spice mixture for at least 30 minutes. → Toast the basmati rice with ghee and turmeric, then simmer in chicken stock for 14 minutes and steam for 4 minutes. → Prepare the raita sauce by mixing yogurt, grated cucumber, cumin, mint, coriander, and salt, then portion into cups. → Add oil to the marinated chicken and grill on a hot BBQ for 5 minutes per side, then let it rest and slice. → Assemble by dividing the rice and sliced chicken into 5 containers, garnish with coriander, and pair with the raita cups.
Cooking Steps
Brief Cooking Order
Marinate the chicken thighs in the yogurt and spice mixture for at least 30 minutes. → Toast the basmati rice with ghee and turmeric, then simmer in chicken stock for 14 minutes and steam for 4 minutes. → Prepare the raita sauce by mixing yogurt, grated cucumber, cumin, mint, coriander, and salt, then portion into cups. → Add oil to the marinated chicken and grill on a hot BBQ for 5 minutes per side, then let it rest and slice. → Assemble by dividing the rice and sliced chicken into 5 containers, garnish with coriander, and pair with the raita cups.
Introduction
An incredibly flavorful and juicy tandoori chicken meal prep recipe. Spiced yogurt-marinated chicken thighs are grilled to perfection, served alongside vibrant turmeric basmati rice and a refreshing cucumber-mint raita sauce.
Step 1
In a large bowl, combine the chicken thighs, plain Greek yogurt, garam masala, ground cumin, red chili powder, sweet paprika, turmeric, ground coriander, salt, black pepper, grated garlic, grated ginger, and lime juice. Mix everything thoroughly with a spatula until the chicken is evenly coated. Wrap and marinate in the fridge for at least 30 minutes, or up to 48 hours for best flavor.
Step 2
Place a large saucepan over high heat and melt the ghee. Add the washed basmati rice, turmeric, and sea salt to taste. Toast the rice for 1 minute while stirring to develop a nutty flavor.
Step 3
Pour in the chicken stock and add the bay leaves. Bring to a boil, then cover with a tight-fitting lid, lower the heat to low, and simmer undisturbed for 14 minutes.
Step 4
While the rice cooks, grate the cucumber on a box grater and finely chop the fresh mint and coriander. In a medium bowl, mix together the plain Greek yogurt, grated cucumber, ground cumin, chopped herbs, and a pinch of salt. Mix well, then portion evenly into 5 small condiment cups and refrigerate.
Step 5
Once the rice has simmered for 14 minutes, remove it from the heat but leave the lid on to steam undisturbed for another 4 minutes. Afterward, remove the lid, discard the bay leaves, and fluff the rice gently with a spatula.
Ingredients List
Important Notes
Using chicken thighs instead of breasts ensures the meat remains incredibly juicy and tender even after reheating.
Be sure to let the meal prep containers cool completely for about 20 minutes before sealing the lids to avoid condensation buildup.
These meal prep containers will last up to 4 days in the fridge and up to 4 months in the freezer.
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