I am obsessed with Chipotle. Since moving to Amsterdam, where there is no Chipotle, I’ve had to improvise. I started making these rice bowls in attempt to recreate a Chipotle bowl. So this month I decided to make the rice bowls with Indian ingredients and it was a huge success.
Rice Bowl (serves 2 people)
- 1 heaping cup of basmati rice
- 1 tsp turmeric
- 1 bunch cilantro
- 1 tomato
- 1 red or green chili
- 1/2 small onion
- 1 cup greek yogurt
- Coconut chili garlic chutney, recipe below (optional)
- Tandoori chicken, recipe below
Coconut Chili Garlic Chutney
When I made Vada Pav, a traditional Indian sandwich, the recipe included this homemade coconut garlic chutney that I fell in love with. I’ve been using it on any recipe I can. The original recipe is from Bon Appétit but I’ve copied it below to make it easier.
- 1/2 cup shredded coconut
- 4 garlic cloves
- 2 tsp Kashmiri chili powder or paprika
- 1 tsp salt
- 1/2 tsp cayenne pepper
Tandoori Chicken
Playing by the rules, I prepared the tandoori chicken the traditional way. Per usual, I did my due diligence to find an authentic recipe I was confident in.
- 1.5 lbs (680 g) skinless chicken thighs
- 1/2 cup greek yogurt
- Juice from 1/2 lemon
- 1 tbsp olive oil
- 1 tbsp ginger garlic paste
- 1 tsp of each: cumin, coriander, paprika, Kashmiri chili powder, turmeric, ground fenugreek, salt, black pepper and a dash of garam masala
Disclaimer: In a perfect world, the chicken would marinate for at least 6 hours. I did not do this. I’m sure the flavor would have been better, but mine turned out just fine.
Prepare the Tandoori Chicken
1. Preheat the oven to 470°F (240°C).
2. In a bowl, mix together the yogurt, lemon juice, oil, ginger garlic paste, and spices.
3. Add the chicken to the bowl and mix well. (Cover and marinate for at least 6 hours, preferably overnight.)
4. Place the chicken on a baking sheet and bake for 30 minutes, basting with melted butter after the first 15 minutes. After basting, turn the chicken to the other side and bake for the remaining 15 minutes.
Prepare the Chutney
5. Toast the shredded coconut in a dry medium skillet over medium heat, stirring often, until golden brown, about 4 minutes. Transfer to a food processor and let cool.
6. Add garlic cloves, unpeeled, smashed, to same skillet and cook, turning occasionally, until golden and fragrant, about 2 minutes. Transfer (skin and all) to food processor along with Kashmiri chili powder/paprika, salt, and cayenne pepper. Pulse until mixture is coarsely chopped (small pieces of garlic peel are okay).
Prepare the Rice Bowl
7. Follow instructions on package to cook the rice. If you want to prepare traditional turmeric rice, I suggest this recipe. Otherwise just sprinkle some turmeric on the cooked rice and call it a day. I won’t tell anyone.
8. Dice the cilantro, tomato, chili and onion.
9. In a bowl, mix the greek yogurt with some water until it is your desired consistency.
8. When the chicken is ready, assemble all of the ingredients in a bowl. I suggest serving with naan chips!
Enjoy!
xo, mikaela
