If you’re craving a vibrant, flavorful meal that’s as satisfying as it is beautiful, look no further than this Tandoori Chicken Bowl with Garlic Yoghurt Dip Recipe. It perfectly blends aromatic spices, tender tandoori chicken, and crispy sweet potato fries, all brightened up by a cooling garlic yoghurt dip. Each bite is a harmony of bold flavors and contrasting textures, making it an absolute showstopper for lunch or dinner. I love how easy it comes together, yet it feels so special on the plate!
Ingredients You’ll Need
This recipe keeps things simple but powerful by using everyday ingredients that pack a punch in flavor and color. Each element plays a key role — from the warm spices that give the chicken its signature tandoori taste to the fresh herbs that add brightness and the creamy garlic yoghurt dip that balances the spices with coolness.
- Chicken breasts, cut into strips: Choose fresh chicken for tender, juicy pieces that absorb all the spices beautifully.
- Sweet potato, cut into fries: Offers a naturally sweet contrast and a lovely orange hue for visual appeal.
- Ground cumin: Adds earthy warmth and depth to the marinade.
- Ground turmeric: For that vibrant golden color and subtle bitter undertone.
- Red pepper flakes: Bring in just the right amount of heat to keep things lively.
- Dried mixed herbs: Gives an herbal complexity complementing the spice mix.
- Garlic salt: A double whammy of savory garlic flavor and salt seasoning.
- Olive oil: Helps everything cook evenly and keeps the chicken moist.
- Sea salt and pepper: To season precisely and enhance all flavors.
- Naan bread: Soft and warm, perfect to scoop up the sauce and chicken.
- Baby gem lettuce: Adds a fresh, crisp texture and a pop of green.
- Lime: Its zingy juice brightens the whole bowl before serving.
- Fresh parsley: For a fragrant, fresh garnish that wakes up your palate.
- Natural yoghurt: The creamy base for the garlic yoghurt dip balancing the spices.
- Garlic clove and garlic granules: Layer up the garlic flavor in the dip for extra punch.
How to Make Tandoori Chicken Bowl with Garlic Yoghurt Dip Recipe
Step 1: Marinate the Chicken and Prepare Sweet Potato Fries
Start by combining the chicken strips and sweet potato fries in a spacious bowl. Drizzle them generously with olive oil to ensure every piece gets that lovely crispness during cooking. Then sprinkle the ground cumin, turmeric, red pepper flakes, dried mixed herbs, and garlic salt evenly. Don’t forget a pinch of sea salt and black pepper to balance everything. Mix thoroughly so all the ingredients are well coated in the fragrant spice blend. This marination is crucial—it infuses each bite with authentic tandoori warmth and a delightful color.
Step 2: Air Fry to Perfection
Heat your air fryer to 200 degrees Celsius, or 392 Fahrenheit, which is the sweet spot for crispy, juicy chicken and perfectly cooked sweet potatoes. Place your seasoned chicken and fries in the air fryer basket in a single layer, so the heat circulates evenly. Cook for about 15 to 20 minutes, shaking the basket halfway through to avoid sticking and to promote even browning. The air fryer does magic here, producing tender chicken with slightly charred edges alongside crispy sweet potato fries that are anything but ordinary.
Step 3: Whip Up the Garlic Yoghurt Dip
While the chicken and sweet potato cook, make the garlic yoghurt dip. In a small bowl, combine 2 to 3 tablespoons of natural yoghurt with the minced garlic clove and half a teaspoon of garlic granules. Stir in freshly chopped parsley for a burst of herbaceous freshness. This dip is the cooling hero of your bowl, cutting through the spices with creamy, garlicky goodness that is absolutely addictive.
Step 4: Assemble Your Tandoori Chicken Bowl
Lay a bed of baby gem lettuce on your serving plates and tear some warm naan bread into bite-sized pieces around the edges. Top the greens with the hot tandoori chicken strips and sweet potato fries. Spoon over dollops of the garlic yoghurt dip, then sprinkle fresh parsley and a squeeze of lime juice over everything to lift the flavors and add extra brightness. Don’t be shy with the garnishes—they’re as delicious as they are eye-catching.
Step 5: Enjoy Every Bite
Now for the best part—digging into this vibrant, hearty bowl! Each mouthful combines the caramelized spices on the chicken with the sweetness from the fries and the cool garlicky dip, making this Tandoori Chicken Bowl with Garlic Yoghurt Dip Recipe an irresistible treat you’ll want to make again and again.
How to Serve Tandoori Chicken Bowl with Garlic Yoghurt Dip Recipe
Garnishes
Fresh parsley and a squeeze of lime juice are simple yet transformative garnishes. Parsley adds fresher, herby notes, while the lime’s tang cuts through the richness and enhances the spices. If you want to add some extra texture and flavor, toasted sesame seeds or a sprinkle of finely chopped red onion work beautifully as well.
Side Dishes
This bowl stands strong on its own but pairs wonderfully with a crisp cucumber and tomato salad or even a cooling cucumber raita for extra creaminess. For those wanting some carbs, warm naan bread is always the perfect partner, ready to scoop up every bit of dip and spice.
Creative Ways to Present
Try serving this bowl in rustic earthenware or vibrant ceramic dishes to highlight the bright colors. Layering the ingredients in clear glass bowls can show off the enticing layers and make the dish even more inviting. For casual occasions, individual bowls with small dishes of yoghurt dip on the side let everyone customize their flavors.
Make Ahead and Storage
Storing Leftovers
Leftover tandoori chicken and sweet potato can be stored in an airtight container in the refrigerator for up to 3 days. Keep the yoghurt dip separate to maintain its fresh flavor and texture. When ready to eat, you can reassemble the bowl quickly for a no-fuss meal anytime.
Freezing
If you want to freeze the cooked chicken and sweet potato, place them in a freezer-safe container or bag for up to one month. It’s best to freeze without the yoghurt dip, which doesn’t freeze well. Defrost overnight in the fridge before reheating.
Reheating
Reheat the chicken and sweet potato in a preheated oven or air fryer at 180 degrees Celsius (356 Fahrenheit) for 8 to 10 minutes to regain crispness. Avoid the microwave if you want to keep the texture intact. Add fresh yoghurt dip and garnishes after reheating for the best flavor.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and can add even more flavor. Just be mindful of cooking time since thighs may take a little longer to cook through completely.
Is it possible to make this recipe gluten-free?
Yes! Simply swap the naan bread for gluten-free flatbreads or serve the bowl without any bread for a naturally gluten-free meal.
How spicy is this Tandoori Chicken Bowl with Garlic Yoghurt Dip Recipe?
The red pepper flakes give it a mild to moderate kick, which can easily be adjusted up or down based on your heat preference. The cooling yoghurt dip also helps balance the heat perfectly.
Can I prepare the marinade in advance?
You sure can! Marinate the chicken and sweet potatoes for up to 12 hours in the fridge for even deeper flavor infusion. Just cover and keep chilled until cooking.
What’s the best yogurt to use for the dip?
A natural, unsweetened plain yoghurt works best for this dip. Greek yoghurt is also a fantastic option if you prefer a thicker, creamier texture.
Final Thoughts
I hope you give this Tandoori Chicken Bowl with Garlic Yoghurt Dip Recipe a try soon — it truly brings a touch of vibrant flavor and fun to your meal time. With its perfect balance of spices, sweet potato goodness, and creamy dipping sauce, it’s a dish that’s both comforting and exciting. Trust me, once you taste it, it’ll become a favorite you want to share with everyone you love.
Print
Tandoori Chicken Bowl with Garlic Yoghurt Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: Indian-inspired
- Diet: Halal
Description
A vibrant and flavorful Tandoori Chicken Bowl featuring marinated chicken strips and sweet potato fries cooked to perfection in an air fryer. Served with fresh baby gem lettuce, warm naan bread, and a zesty garlic yoghurt dip, this dish offers a delightful blend of spices and textures perfect for a wholesome meal.
Ingredients
For the Chicken and Sweet Potato
- 2 chicken breasts, cut into strips
- 1 sweet potato, cut into fries
- 1 tbsp ground cumin
- 1 tbsp ground turmeric
- 1 tsp red pepper flakes
- 1 tsp dried mixed herbs
- 1 tsp garlic salt
- Olive oil, to taste
- Sea salt, to taste
- Pepper, to taste
Other Ingredients
- Naan bread, for serving
- Baby gem lettuce, for serving
- Lime, for garnish
- Fresh parsley, for garnish
For the Garlic Yoghurt Dip
- 2–3 tbsp natural yoghurt
- 1 garlic clove, minced
- 1/2 tsp garlic granules
- Fresh parsley, chopped, to taste
Instructions
- Marinate Chicken and Sweet Potato: In a bowl, combine the chicken strips and sweet potato fries. Drizzle with olive oil and sprinkle with ground cumin, turmeric, red pepper flakes, dried mixed herbs, and garlic salt. Season with sea salt and pepper, then mix thoroughly to coat all pieces evenly.
- Cook in Air Fryer: Preheat your air fryer to 200°C (392°F). Place the coated chicken and sweet potatoes in the air fryer basket and cook for 15-20 minutes. Shake the basket halfway through cooking to ensure even crisping and cooking of both the chicken and fries.
- Prepare Garlic Yoghurt Dip: While the chicken and sweet potatoes are cooking, combine natural yoghurt, minced garlic clove, garlic granules, and chopped fresh parsley in a small bowl. Mix well until the dip is smooth and flavorful.
- Assemble the Bowl: On serving plates, arrange baby gem lettuce leaves and warm naan bread. Top with cooked tandoori chicken strips, sweet potato fries, and a generous dollop of garlic yoghurt dip. Garnish with fresh parsley and lime wedges for an extra burst of freshness.
- Serve and Enjoy: Dive into this delicious and colorful Tandoori Chicken Bowl, savoring the blend of spices, tender chicken, and creamy dip with every bite.
Notes
- Adjust red pepper flakes to control the spiciness according to preference.
- Ensure the sweet potato fries are cut evenly for uniform cooking.
- If you don’t have an air fryer, the dish can be baked at 200°C (392°F) in the oven for about 25-30 minutes, turning halfway through.
- Use full-fat natural yoghurt for a creamier dip, or opt for low-fat for a lighter version.
- Garnish with lime wedges to add a zesty contrast to the spices.
