Tandoori Chicken Bowls

Ingredients for Tandoori Chicken Bowls

• 120ml plain whole-milk Greek yoghurt

• 2 cucharaditas de pasta de tomate

• 1 1/2 cucharaditas de pimentón

• 1 cucharadita de cilantro molido

• 5 teaspoons kosher salt, divided

• 675g skinless, boneless chicken breasts, cut into 2" pieces

• 60ml plus 2 tablespoons grapeseed or vegetable oil, divided

• 1 medium butternut squash (about 900g .) peeled, cut into 1" pieces

• 6 cebollinos, en rodajas finas

• 6 tablespoons fresh lime juice

• 2 tablespoons finely chopped peeled ginger (from one 3" piece)

• 3 tazas de hojas de cilantro con tallos tiernos

• más para servir (opcional)

• Arroz al vapor (para servir)

Place racks in upper and lower thirds of oven; preheat to 232°C. Mix yoghurt, tomato paste, paprika, coriander, and 2 teaspoons salt in a medium bowl. Add chicken and toss to coat. Let sit at room temperature at least 10 minutes.

Rub a rimmed baking sheet with 1 tablespoon oil. Arrange chicken on sheet, making sure there’s space around each piece.

Toss squash, 1 tablespoon oil, and 1 teaspoon salt on another rimmed baking sheet and spread out into a single layer.

Roast chicken on upper rack and squash on lower, tossing squash halfway through, until chicken is cooked through and starting to char in spots, and squash is fork-tender and golden brown around the edges, 15–17 minutes.

Meanwhile, purée spring onions, lime juice, ginger, 3 cups coriander, 45ml water, and remaining 60ml oil and remaining 2 teaspoons salt in a blender until smooth.

Divide rice among bowls. Top with sauce, chicken, squash, and coriander leaves, if using. Alternatively, serve chicken, squash, rice, and sauce separately for any picky eaters at your table, or keep the sauce on the side entirely.

Do Ahead: Chicken can be marinated 1 day ahead; cover and chill. Chicken and squash can be roasted and sauce can be made 2 days ahead; cover and chill separately. Reheat chicken and squash in a 149°C oven before serving.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.