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Chicken Rice Bowl

Ingredients

For Chicken:

  • 400 grams Boneless Chicken Thighs
  • 1 tsp Red Chilli Powder
  • ½ tsp Cumin Powder
  • Black Pepper
  • 1 tsp Paprika Powder
  • 1 tsp Ginger Garlic Paste
  • 2 tbsp Lemon Juice
  • Salt to taste
  • 3 tbsp Olive Oil

For White Yoghurt Sauce:

  • ¼ cup Plain Mayonnaise
  • ½ cup Yoghurt
  • 2 cloves garlic
  • Black Pepper
  • Salt
  • lemon juice
  • 1 tsp honey

For Rice:

  • ½ cup Rice
  • 1 Chicken Stock Cube
  • salt
  • Water
  • 1 cardamom
  • 2 Cloves
  • 1 tbsp Ghee/Butter

Onion Pickle:

  • 1 large Onions Thinly Sliced
  • 2 Green Chillies
  • 1 tbsp Vinegar
  • ¾ tsp Sugar
  • Salt to taste

For Salad:

  • Cucumber
  • Onion
  • Tomatoes
  • Parsley
  • Olives
  • carrot
  • Salt
  • Olive Oil
  • lemon Juice
  • Walnut

Other Ingredients:

  • Pomegranate seeds
  • hot sauce
  • pickled birds eye chillies

Instructions

To cook Chicken:

  • Marinate with all the ingredients and air-fry for 30 minutes. Cut into smaller pieces. Keep aside.

To make White Sauce:

  • Add all the ingredients in a blender and blend until smooth sauce forms.

To cook Rice:

  • in a pot, add ghee and add cardamom and clove. Add rice and chicken stock, salt, pour water and cook until rice cooked.

To make onion pickle:

  • Add all ingredients together and massage the onions well.

To make Salad:

  • Mix all ingredients.
  • To assemble:
  • In a bowl, place rice, chicken, salad, onion pickle and finally drizzle white sauce and hot sauce on top along with pomegranate.