I’ve been experimenting with different cuisines lately, and Indian food has become one of my favourites. The combination of spices, herbs, and cooking techniques creates a depth of flavour that’s hard to resist. Recently, I decided to create a simple yet delicious meal using tandoori marinated chicken breast, white rice, and bok choy. The result was amazing, and I’m excited to share the recipe with you.
The Ingredients:
- 1 cup of white rice
- 2 boneless, skinless chicken breasts, marinated in tandoori spice mix
- 1 bunch of bok choy, chopped
- 2 tbsp of ghee
- Spring onion pieces for garnish
- Yogurt for serving
- Salt and pepper to taste
Instructions:
- Cook the white rice according to the packet instructions. Set aside.
- Heat 1 tbsp of ghee in a large frying pan over medium-high heat. Add the tandoori marinated chicken breast and cook until browned and cooked through. Remove from the pan and set aside.
- In the same pan, add the remaining 1 tbsp of ghee. Add the chopped bok choy and cook until wilted and tender.
- To assemble the meal, place a portion of cooked white rice on a plate, top with a piece of tandoori chicken breast, and add some cooked bok choy.
- Garnish with spring onion pieces and serve with a dollop of yogurt on the side.
Ingredient Swap Ideas:
- Use different types of rice, such as basmati or jasmine, for a unique flavour and texture.
- Swap the bok choy for other vegetables like capsicums, thinly sliced carrot.
- Add some bell peppers or onions to the pan with the chicken for extra flavour and texture.
- Use different types of marinades, such as yogurt and lemon or garlic and ginger, for a different flavour profile.
- Instead of spring onions you could sprinkle chili flakes to make this dish more spicy.
- I used Greek yogurt as that’s what I had in the fridge but you can use any type of yogurt your like, adding some black salt to the yogurt could give this another different type of flavour.
Side Dish Suggestions:
- A side of naan bread or roti for a more filling meal.
- A simple raita, made with yogurt, cucumber, and cumin, to cool down the spiciness.
- A side of pickled carrots or cucumbers for a tangy contrast.
- A fresh salad, made with mixed greens, cherry tomatoes, and cucumber, for a light and refreshing accompaniment.
Tips:
- If you don’t have pre-marinated tandoori chicken breasts, you can purchase pre-done tandoori spice paste, mix it with some yogurt and marinate some chicken.
- To save time cooking you can cook the vegetables with the chicken if your frying pan is big enough.
- I used a stainless steel frying which meant I could soak the pan, which made it very easy to clean up.
This meal is a perfect combination of flavours and textures, the spicy tandoori chicken, the tender bok choy, and the creamy yogurt all come together to create a delicious and satisfying meal. Give it a try and see how you can enjoy this easy and tasty dish!
Tandoori Chicken with Rice and Bok Choy
I’ve been experimenting with different cuisines lately, and Indian food has become one of my favourites. The combination of spices, herbs, and cooking techniques creates a depth of flavour that’s hard to resist. Recently, I decided to create a simple yet delicious meal using tandoori marinated chicken breast, white rice, and bok choy. The result was amazing, and I’m excited to share the recipe with you.
Equipment
- saucepan
- stainless steel frying pan
Ingredients
- 1 cup white rice
- 2 chicken breast skinless chicken breasts, marinated in tandoori spice mix
- 1 bunch of bok choy chopped
- 2 tbsp ghee
- spring onion pieces for garnish
- yogurt for serving
- salt and pepper to taste
Instructions
- Cook the white rice according to the packet instructions. Set aside.
- Heat 1 tbsp of ghee in a large frying pan over medium-high heat. Add the tandoori marinated chicken breast and cook until browned and cooked through. Remove from the pan and set aside.
- In the same pan, add the remaining 1 tbsp of ghee. Add the chopped bok choy and cook until wilted and tender.
- To assemble the meal, place a portion of cooked white rice on a plate, top with a piece of tandoori chicken breast, and add some cooked bok choy.
- Garnish with spring onion pieces and serve with a dollop of yogurt on the side.
Notes
Ingredient Swap Ideas:
- Use different types of rice, such as basmati or jasmine, for a unique flavour and texture.
- Swap the bok choy for other vegetables like capsicums, thinly sliced carrot.
- Add some bell peppers or onions to the pan with the chicken for extra flavour and texture.
- Use different types of marinades, such as yogurt and lemon or garlic and ginger, for a different flavour profile.
- Instead of spring onions you could sprinkle chili flakes to make this dish more spicy.
- I used Greek yogurt as that’s what I had in the fridge but you can use any type of yogurt your like, adding some black salt to the yogurt could give this another different type of flavour.
- A side of naan bread or roti for a more filling meal.
- A simple raita, made with yogurt, cucumber, and cumin, to cool down the spiciness.
- A side of pickled carrots or cucumbers for a tangy contrast.
- A fresh salad, made with mixed greens, cherry tomatoes, and cucumber, for a light and refreshing accompaniment.
- If you don’t have pre-marinated tandoori chicken breasts, you can purchase pre-done tandoori spice paste, mix it with some yogurt and marinate some chicken.
- To save time cooking you can cook the vegetables with the chicken if your frying pan is big enough.
- I used a stainless steel frying which meant I could soak the pan, which made it very easy to clean up.
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