If you’re in the mood for something bold and flavorful but don’t want to spend hours in the kitchen, this recipe’s got you covered. The spiced chicken is juicy and full of aromatic flavors, the turmeric rice is perfectly golden and fluffy, and the creamy white sauce ties it all together like magic. It’s comfort food with a bit of an exotic twist, and you can tweak it however you like.
The best part? You can make everything ahead of time and just assemble when you’re ready to eat. This dish is perfect for a quick dinner or meal prep for the week.
Let’s get cooking!
What You’ll Need
For the Chicken Marinade:
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ teaspoon coriander
- ⅛ teaspoon cumin
- 1 tablespoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon cayenne pepper
- ½ tablespoon garam masala
- ½ cup nonfat plain Greek yogurt
- 3 garlic cloves, minced
- ¾ teaspoon salt
- Freshly ground black pepper
For the Turmeric Rice:
- ½ teaspoon turmeric
- ⅛ teaspoon five-spice
- ½ teaspoon salt
- 1 cup uncooked basmati white rice
- 2 cups chicken stock
For the White Sauce:
- ½ cup Greek yogurt
- ¼ cup mayo
- ½ teaspoon garlic powder
- ½ teaspoon lemon juice
- ½ tablespoon sugar
- ¼ teaspoon salt
- Pepper, to taste
- ⅛ cup water
For the Vegetables:
- 1 cucumber, cubed
- 1 tomato, cubed
- 1 cup lettuce, chopped
How to Make Garam Masala Chicken Bowls
1. Marinate the Chicken:
- In a large bowl, mix all the marinade ingredients.
- Add the chicken thighs, ensuring they’re fully coated. Cover and let marinate in the fridge for at least 1 hour (or overnight for more flavor).
2. Cook the Turmeric Rice:
- Make sure to rinse the rice.
- In the rice cooker, combine turmeric, five-spice, salt, basmati rice, and chicken stock. Stir gently.
- Pop them in the rice cooker and let it work its magic.
3. Prepare the White Sauce:
- In a bowl, whisk together all the sauce ingredients until smooth. Adjust the water for your preferred consistency.
4. Cook the Chicken:
- Heat a large skillet over medium-high heat and add a splash of oil.
- Cook the chicken for 4-5 minutes until brown on one side. Flip or stir the chicken until cooked through.
5. Assemble the Bowls:
- Start with a scoop of turmeric rice, then layer on the chicken, fresh vegetables, and drizzle with the white sauce.
Pair this chicken and rice with pickled jalapeno
I like to pair this chicken and rice with some tangy pickled jalapeños and let me tell you, it’s a flavor bomb. The spicy kick from the jalapeños cuts through the richness of the chicken and creamy white sauce, adding just the right amount of heat and zing. Every bite has that perfect balance of bold, creamy, tangy, and spicy. It’s so good, I couldn’t stop going back for more. I had this 2 days in a row, lunch and dinner. If you’re a fan of pickles and a little spice, you’ve got to try it this way!
Other recipes I think you might like
Quick Chicken Marinate
Short on time? No problem! Instead of refrigerating the chicken for hours, let it sit in the marinade at room temperature for about 30 minutes. The warmth helps the flavors penetrate the chicken more quickly, so you’ll still get plenty of that bold, garam masala goodness without the wait. Just make sure the chicken doesn’t sit out too long, 30 minutes is the sweet spot for quick marinating.
Rice Cooker Hack
To keep your rice from sticking, take the pot out of the rice cooker as soon as it’s done cooking. Letting the rice sit too long on the “keep warm” setting can cause it to stick to the bottom.
Once you’ve taken the pot out, give the rice a quick fluff with a spoon to separate the grains and keep it light and fluffy.
Roasted Vegetables
Adding roasted veggies is an easy way to bring more flavor, color, and nutrition to your meal. Carrots, zucchini, and bell peppers are great choices. They caramelize beautifully in the oven and pair perfectly with the spicy chicken and rice. Just toss them in olive oil, a sprinkle of salt, and your favorite spices (paprika, garlic powder, and salt), then roast at 400°F for about 20–25 minutes. The natural sweetness of the vegetables and their slightly crispy edges make them a delicious complement to this dish. Plus, they’re super versatile—you can switch them out for whatever veggies you have on hand!
Enjoy it with a wrap
Another way I love enjoying this dish is by wrapping the chicken in a soft tortilla with the same lettuce, veggies, and that white sauce. For an extra kick, don’t forget to add a few pickles! The crunch from the veggies and pickles combined with the creamy sauce, makes for the perfect lunch pack.
Garam Masala Chicken Bowl with Rice and Salad
Ingredients
For the Chicken Marinade:
- 1 ½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
- ½ teaspoon coriander
- ⅛ teaspoon cumin
- 1 tablespoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon cayenne pepper
- ½ tablespoon garam masala
- ½ cup nonfat plain Greek yogurt
- 3 garlic cloves minced
- ¾ teaspoon salt
- Freshly ground black pepper
For the Turmeric Rice:
- ½ teaspoon turmeric
- ⅛ teaspoon five-spice
- ½ teaspoon salt
- 1 cup uncooked basmati white rice
- 2 cups chicken stock
For the White Sauce:
- ½ cup Greek yogurt
- ¼ cup mayo
- ½ teaspoon garlic powder
- ½ teaspoon lemon juice
- ½ tablespoon sugar
- ¼ teaspoon salt
- Pepper to taste
- ⅛ cup water
For the Vegetables:
- 1 cucumber cubed
- 1 tomato cubed
- 1 cup lettuce chopped
Instructions
Marinate the Chicken:
- In a large bowl, mix all the marinade ingredients.
- Add the chicken thighs, ensuring they’re fully coated. Cover and let marinate in the fridge for at least 1 hour (or overnight for more flavor).
Cook the Turmeric Rice:
- Make sure to rinse the rice.
- In the rice cooker, combine turmeric, five-spice, salt, basmati rice, and chicken stock. Stir gently.
- Pop them in the rice cooker and let it work its magic.
Prepare the White Sauce:
- In a bowl, whisk together all the sauce ingredients until smooth. Adjust the water for your preferred consistency.
Cook the Chicken:
- Heat a large skillet over medium-high heat and add a splash of oil.
- Cook the chicken for 4-5 minutes until brown on one side. Flip or stir the chicken until cooked through.
Assemble the Bowls:
- Start with a scoop of turmeric rice, then layer on the chicken, fresh vegetables, and drizzle with the white sauce.
