# Components:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tablespoons plain Greek yogurt
03 - 1 tablespoon lemon juice
04 - 1 1/2 teaspoons garam masala
05 - 1 teaspoon ground cumin
06 - 1/2 teaspoon ground turmeric
07 - 1/2 teaspoon chili powder
08 - 1 teaspoon salt
09 - 2 cloves garlic, minced
10 - 1-inch piece fresh ginger, grated
→ Rice
11 - 1 cup basmati rice
12 - 1 2/3 cups water
13 - 1/2 teaspoon salt
→ Mango & Salad
14 - 1 large ripe mango, diced
15 - 1/2 small red onion, thinly sliced
16 - 1 small cucumber, diced
17 - 1 medium red bell pepper, diced
18 - 2 tablespoons fresh cilantro, chopped
→ Masala Yogurt Sauce
19 - 2/3 cup plain Greek yogurt
20 - 1 tablespoon lime juice
21 - 1/2 teaspoon garam masala
22 - 1/4 teaspoon ground cumin
23 - Salt and freshly ground black pepper, to taste
→ Garnish
24 - 2 tablespoons roasted cashews, chopped (optional)
25 - Extra cilantro leaves
# Directions:
01 - In a mixing bowl, combine chicken pieces with Greek yogurt, lemon juice, garam masala, cumin, turmeric, chili powder, salt, minced garlic, and grated ginger. Mix thoroughly to ensure even coating. Marinate for a minimum of 15 minutes or up to 2 hours refrigerated for enhanced flavor.
02 - Rinse basmati rice under cold running water until clear. In a saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover tightly, and simmer for 12 minutes. Remove from heat and let steam for 10 minutes before fluffing with a fork.
03 - Heat a large skillet over medium-high flame. Add the marinated chicken and sauté for 8 to 10 minutes, stirring occasionally, until cooked through and golden brown. Set aside.
04 - In a small bowl, whisk together Greek yogurt, lime juice, garam masala, ground cumin, salt, and black pepper. Adjust seasoning if needed.
05 - In a separate bowl, gently combine diced mango, sliced red onion, diced cucumber, diced red bell pepper, and chopped cilantro until evenly mixed.
06 - Divide rice among four bowls. Layer each with equal portions of cooked chicken, mango salad, and generous spoonfuls of masala yogurt sauce.
07 - Sprinkle chopped roasted cashews and extra cilantro leaves over each bowl as desired. Serve immediately.
