Ingredients

1.1 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

2 tablespoons plain Greek yogurt

1 tablespoon lemon juice

1 1/2 teaspoons garam masala

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon chili powder

1 teaspoon salt

2 cloves garlic, minced

1-inch piece ginger, grated

1 cup basmati rice

1 3/4 cups water

1/2 teaspoon salt

1 large ripe mango, diced

1/2 small red onion, thinly sliced

1 small cucumber, diced

1 red bell pepper, diced

2 tablespoons fresh cilantro, chopped

2/3 cup plain Greek yogurt

1 tablespoon lime juice

1/2 teaspoon garam masala

1/4 teaspoon ground cumin

Salt and freshly ground black pepper, to taste

2 tablespoons roasted cashews, chopped (optional)

Extra cilantro leaves for garnish

Instructions

Step 1: In a mixing bowl, combine the chicken pieces with 2 tablespoons Greek yogurt, lemon juice, garam masala, ground cumin, turmeric, chili powder, salt, minced garlic, and grated ginger. Mix well to coat the chicken evenly. Marinate for at least 15 minutes, or refrigerate up to 2 hours for deeper flavor.

Step 2: Rinse the basmati rice under cold water until the water runs clear. In a saucepan, combine the rice, water, and 1/2 teaspoon salt. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 12 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

Step 3: Heat a large skillet over medium-high heat. Add the marinated chicken and sauté for 8 to 10 minutes, stirring occasionally, until the chicken is browned and cooked through. Transfer the cooked chicken to a plate and set aside.

Step 4: In a small bowl, whisk together 2/3 cup Greek yogurt, lime juice, garam masala, ground cumin, salt, and freshly ground black pepper to taste. Adjust seasoning if needed and set aside.

Step 5: In another bowl, combine diced mango, sliced red onion, diced cucumber, diced red bell pepper, and chopped cilantro. Toss gently to mix all ingredients evenly.

Step 6: To assemble, divide the cooked rice evenly among 4 serving bowls. Top each with sautéed chicken and spoon over the mango salad. Drizzle generously with the masala yogurt sauce.

Step 7: Garnish with chopped roasted cashews and additional cilantro leaves if desired. Serve immediately for the best flavor and texture.

Tips & Variations

For a spicier bowl, add a pinch of cayenne pepper to the chicken marinade or increase the chili powder.

Use chicken breasts instead of thighs if preferred; just reduce cooking time slightly to avoid drying out.

Swap basmati rice for quinoa or cauliflower rice for a lighter or gluten-free option.

Add diced avocado to the mango salad for extra creaminess and richness.

Roasted cashews can be replaced with toasted almonds or pumpkin seeds for different textures.

Storage

Store leftover components separately in airtight containers in the refrigerator. Cooked chicken and rice will keep well for up to 3 days. Mango salad is best eaten fresh but can be refrigerated for up to 24 hours. Reheat chicken and rice gently on the stove or in the microwave. Avoid reheating the mango salad to maintain its fresh texture.

FAQs

Can I prepare this dish ahead of time?

Yes, you can marinate the chicken and cook the rice in advance. Keep salad ingredients separate to maintain freshness. Assemble just before serving for the best flavor and texture.

Is this recipe spicy?

This recipe has a mild to moderate spice level, which can be adjusted easily by altering the amount of chili powder or adding cayenne pepper according to your preference.