Grilled Tandoori Chicken Bowls with Cilantro Chutney | CookOS

Grilled Tandoori Chicken Bowls

Name: Grilled Tandoori Chicken Bowls with Cilantro Chutney
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Indian-inspired
Ingredients: 2 garlic cloves; 2 tbsp lime juice; 2 small jalapeños; 1/4 cup mint leaves; 3 green onions; 1 bunch cilantro; 3 ice cubes; 1 tsp salt; 1 tsp coconut sugar; 1/4 cup Greek yogurt; 1.5 lbs boneless, skinless chicken thighs; Tandoori masala seasoning, to taste; Salt, to taste; 1 tbsp cooking oil; Cooked basmati rice, for serving

Grilled tandoori chicken bowls combine seasoned chicken thighs with basmati rice and a fresh cilantro-mint chutney. The creamy, herbaceous chutney balances the spiced, charred chicken for a complete meal.

🌍Indian-inspired 🏷️Grilled chicken 🏷️Tandoori chicken 🏷️Chicken thighs 🏷️Chicken bowl Chutney

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Total

22 min

Servings

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

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Ingredients

2 garlic cloves
2 tbsp lime juice
2 small jalapeños
1/4 cup mint leaves
3 green onions
1 bunch cilantro
3 ice cubes
1 tsp salt
1 tsp coconut sugar
1/4 cup Greek yogurt
1.5 lbs boneless, skinless chicken thighs
Tandoori masala seasoning, to taste
Salt, to taste
1 tbsp cooking oil
Cooked basmati rice, for serving

15 Ingredients

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Instructions

1
To make the chutney, add garlic cloves, lime juice, jalapeños, green onions, cilantro, and mint leaves to a high-speed blender.
2
Blend the ingredients, then add ice cubes, salt, and coconut sugar. Blend again until smooth and well-incorporated.
3
Pour the blended chutney into a bowl with Greek yogurt and stir until combined and creamy. Set aside.
4
Prepare the chicken by seasoning the thighs generously on all sides with tandoori masala seasoning and salt. Drizzle with a little oil and rub the seasonings into the meat.
5
Place the seasoned chicken thighs on a preheated grill.
6
Grill for 5-7 minutes per side, or until cooked through with a nice char.
7
To assemble the bowls, place a bed of cooked basmati rice in a bowl, top with the grilled tandoori chicken, and finish with a few spoonfuls of the green chutney.

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Tips & Notes

Pro tips

Pat chicken thighs dry before seasoning to improve browning and char on the grill.
Don't skip the ice cubes in the chutney—they keep the herbs bright green and prevent the mixture from heating up, preserving color and flavor.
Let grilled chicken rest 5 minutes before plating to retain juices and ensure even cooking throughout.

Substitutions

Greek yogurt → sour cream (tangier; use equal amount)
Basmati rice → jasmine or brown rice (texture varies; cooking time may change)
Mint leaves → basil (slightly different herbaceous note)
Jalapeños → serrano peppers (spicier heat level)

Storage & make-ahead

Store chicken and chutney separately in airtight containers for up to 3 days; reheat chicken gently on low heat or serve cold. Chutney is best fresh but keeps 2 days refrigerated.