Tandoori Chicken Bowls with Creamy Cucumber-Mint Yogurt! 

Ingredients:

For the Tandoori Chicken:

1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/4 cup tandoori paste
1/4 cup plain yogurt
1 tablespoon lemon juice
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/4 teaspoon salt
For the Cucumber-Mint Yogurt Sauce:

1 cup plain yogurt (Greek yogurt recommended)
1/2 cucumber, grated and squeezed dry
1/4 cup chopped fresh mint
1 tablespoon lemon juice
1 clove garlic, minced
Salt and pepper to taste
For the Bowl:

Cooked rice (white or brown) or quinoa
Fresh mint leaves, for garnish
Instructions:

Marinate the Chicken:
In a bowl, combine the chicken pieces with tandoori paste, plain yogurt, lemon juice, garam masala, ground cumin, and salt. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes (or longer for more flavor).
Cook the Chicken:
Preheat your grill or skillet over medium-high heat. Cook the marinated chicken for about 6-8 minutes, or until fully cooked and slightly charred, stirring occasionally. Ensure the internal temperature reaches 165°F (75°C). Remove from heat.
Make the Cucumber-Mint Yogurt Sauce:
In a bowl, mix together the plain yogurt, grated cucumber (squeezed dry), chopped mint, lemon juice, minced garlic, salt, and pepper. Stir until well combined and creamy.
Assemble the Bowls:
In serving bowls, layer the cooked rice or quinoa, followed by the tandoori chicken. Drizzle generously with the cucumber-mint yogurt sauce.
Garnish and Serve:
Garnish with fresh mint leaves and enjoy these delicious and aromatic tandoori chicken bowls! Perfect for a satisfying meal!