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
Scale
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.
