Ingredients
Method
- In a bowl, combine 12 oz cubed chicken breast or boneless skinless thighs, 2 tbsp plain Greek yogurt, 2 tbsp chicken tikka spice blend, ½ tsp salt, and optionally 2 grated garlic cloves, 1 tbsp grated fresh ginger, and 1 tbsp lemon juice. Toss until evenly coated.
- Preheat your air fryer to 400°F (200°C). Arrange the chicken in a single layer and air fry for 12 to 15 minutes, shaking halfway through, until cooked through and lightly charred.
- Toss ½ finely diced English cucumber, 1 cup finely diced tomatoes, ¼-½ finely diced small red onion, 1 tbsp fresh lemon juice, and ¼ tsp salt until evenly seasoned. Ensure vegetables are finely chopped and similar in size.
- Stir or blend together ½ cup plain Greek yogurt, 2 tbsp finely chopped fresh mint, optionally 1 tbsp finely chopped fresh cilantro, 1 tbsp lemon juice, ¼ tsp ground cumin, and salt to taste. Thin with 2-3 tbsp water until drizzleable.
- Divide 1½ cups warmed microwave rice between two bowls. Top with chicken tikka, the cucumber-tomato salad, and the mint yogurt sauce.
Nutrition
Notes
No air fryer? You can cook the chicken in a large skillet or grill pan instead. Heat the pan over medium-high heat, add a light drizzle of oil, and cook the marinated chicken in a single layer for 4 to 6 minutes per side, until browned and cooked through. Avoid crowding the pan so the chicken gets good color.
If you don’t have a pre-made chicken tikka spice blend, you can make 2 tablespoons using the spices below:
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp paprika or Kashmiri chili powder
- 1 tsp garam masala
- ½ tsp ground turmeric
- ½ tsp chili powder (optional, for heat)