Description
A vibrant and flavorful Tandoori Chicken Bowl featuring succulent spiced chicken strips and crispy sweet potato fries, cooked to perfection in the air fryer. Served with fresh baby gem lettuce, warm naan bread, and a tangy garlic yoghurt dip, garnished with fresh parsley and lime for a wholesome, colorful meal perfect for a quick yet satisfying dinner.
Ingredients
Scale
For the Chicken and Sweet Potatoes
- 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
- Prepare Ingredients: Cut the chicken breasts into strips and the sweet potato into fries to ensure even cooking.
- Season Chicken and Sweet Potatoes: In a bowl, combine the chicken strips and sweet potato fries. Drizzle with olive oil and sprinkle with ground cumin, ground turmeric, red pepper flakes, dried mixed herbs, garlic salt, sea salt, and pepper. Mix thoroughly until all pieces are well coated with the spice mixture.
- Preheat Air Fryer: Set the air fryer to 200°C (392°F) and allow it to preheat for a few minutes to ensure optimal cooking temperature.
- Cook Chicken and Sweet Potatoes: Place the seasoned chicken strips and sweet potato fries in the air fryer basket. Cook for 15-20 minutes, shaking the basket halfway through to promote even cooking and crispiness.
- Make Garlic Yoghurt Dip: While cooking, combine the natural yoghurt, minced garlic clove, garlic granules, and chopped fresh parsley in a small bowl. Mix well to blend the flavors and set aside.
- Plate the Meal: Arrange baby gem lettuce and warm naan bread on serving plates. Top with the air-fried chicken strips and sweet potato fries, then add a generous spoonful of the garlic yoghurt dip.
- Garnish and Serve: Garnish the bowl with fresh parsley and a wedge of lime for an extra zesty finish. Optionally, sprinkle some sesame seeds for added texture and flavor.
- Enjoy: Serve immediately while everything is warm, and dive into this nutritious, vibrant, and satisfying Tandoori Chicken Bowl.
Notes
- You can adjust the level of red pepper flakes to control the spiciness of the chicken.
- If you don’t have an air fryer, this recipe can be adapted for oven roasting at 200°C (392°F) for 20-25 minutes, turning halfway.
- For a healthier option, use low-fat natural yoghurt for the dip.
- Fresh lime juice squeezed over the chicken before serving enhances the flavors.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
