Chicken Tikka Rice Bowl

• ●basmati rice70 g
• chicken breast180 g
• plain yoghurt50 g
• vegetable oil1 tsp
• garlic3 cloves
• fresh ginger5 g
• red chilli powder1 tsp
• turmeric powder0.25 tsp
• cumin powder0.5 tsp
• coriander powder0.5 tsp
• garam masala0.5 tsp
• lemon juice1 tbsp
• salt0.5 tsp
• onion0.5 medium
• bell pepper0.5 medium
• fresh coriander leaves5 g
• cucumber60 g

1. 1Cut 180 g chicken breast into 3 cm cubes and pat dry with kitchen paper.
2. 2In a bowl, mix 50 g plain yoghurt, 1 tbsp lemon juice, 3 minced garlic cloves, 5 g grated ginger, 1 tsp red chilli powder, 0.25 tsp turmeric, 0.5 tsp cumin powder, 0.5 tsp coriander powder, 0.5 tsp garam masala, and 0.5 tsp salt to make the tikka marinade.
3. 3Add the chicken cubes to the marinade, coat thoroughly, and let them marinate for at least 15 minutes at room temperature (or up to 24 hours in the fridge).
4. 4Rinse 70 g basmati rice under cold water until clear, then cook in 140 ml lightly salted water — bring to a boil, cover, reduce to the lowest heat, and cook for 12 minutes, then rest covered for 5 minutes.
5. 5While the rice rests, preheat a grill pan or non-stick skillet over high heat and brush lightly with 1 tsp vegetable oil.
6. 6Thread the marinated chicken pieces onto skewers alternating with chunks of half an onion and half a bell pepper, then grill for 5–6 minutes per side until the chicken is charred at the edges and cooked through with no pink inside.
7. 7Slice the grilled cucumber into thin rounds and season lightly with salt and a squeeze of lemon juice to make a quick raita-style side.
8. 8Fluff the basmati rice with a fork and plate in a bowl, then arrange the chicken tikka skewers on top, add the cucumber slices on the side, and finish with fresh coriander leaves and a squeeze of lemon.

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