Tandoori Chicken Bowls

Ingredients for Tandoori Chicken Bowls

• Yogurt greco intero al naturale da 120 ml

• 2 teaspoons tomato paste

• 1 1/2 cucchiaini di paprika

• 1 cucchiaino di coriandolo macinato

• 5 teaspoons kosher salt, divided

• 675g skinless, boneless chicken breasts, cut into 2" pieces

• 60ml plus 2 tablespoons grapeseed or vegetable oil, divided

• 1 medium butternut squash (about 900g .) peeled, cut into 1" pieces

• 6 cipollotti, affettati sottilmente

• 6 tablespoons fresh lime juice

• 2 tablespoons finely chopped peeled ginger (from one 3" piece)

• 3 cups coriander leaves with tender stems

• più altro per servire (opzionale)

• Steamed rice (for serving)

Place racks in upper and lower thirds of oven; preheat to 232°C. Mix yoghurt, tomato paste, paprika, coriander, and 2 teaspoons salt in a medium bowl. Add chicken and toss to coat. Let sit at room temperature at least 10 minutes.

Rub a rimmed baking sheet with 1 tablespoon oil. Arrange chicken on sheet, making sure there’s space around each piece.

Toss squash, 1 tablespoon oil, and 1 teaspoon salt on another rimmed baking sheet and spread out into a single layer.

Roast chicken on upper rack and squash on lower, tossing squash halfway through, until chicken is cooked through and starting to char in spots, and squash is fork-tender and golden brown around the edges, 15–17 minutes.

Meanwhile, purée spring onions, lime juice, ginger, 3 cups coriander, 45ml water, and remaining 60ml oil and remaining 2 teaspoons salt in a blender until smooth.

Divide rice among bowls. Top with sauce, chicken, squash, and coriander leaves, if using. Alternatively, serve chicken, squash, rice, and sauce separately for any picky eaters at your table, or keep the sauce on the side entirely.

Do Ahead: Chicken can be marinated 1 day ahead; cover and chill. Chicken and squash can be roasted and sauce can be made 2 days ahead; cover and chill separately. Reheat chicken and squash in a 149°C oven before serving.

Avvertenza

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