I love cooking with Eastern and Asian inspired flavors that this Tandoori Chicken Bowls with Peanut Sauce is definitely full of. This tandoori chicken is made with all the best spices like paprika, ginger powder, turmeric, coriander, cumin, cayenne, garlic powder and sea salt and served with seasoned chickpeas and cubed potatoes. I use a bit of curry powder and chili powder with cayenne pepper to bring all the spice to the dish. This recipe also includes steps for the most magnificent homemade peanut sauce.
To make Tandoori Chicken Bowls with Peanut Sauce, you will need the following ingredients:
Preheat the oven to 375 ºF and line two baking sheets with baking parchment paper.
Set chicken breasts on the first lined baking sheet and drizzle with olive oil. Season with paprika, ginger powder, turmeric, coriander, cumin, cayenne pepper, garlic powder and sea salt.
On the second lined baking sheet, spread out chickpeas and potatoes and drizzle with olive oil. Season and toss with curry powder, chili powder, cayenne pepper, sea salt and pepper.
Bake both baking sheets in the preheated oven for 10 minutes then flip the chicken and toss the chickpeas and potatoes. Continue cooking for a further 10 minutes.
In a mason jar, or a food processor, add peanut butter, soy sauce, warm water, lemon juice, rice wine vinegar, honey, sriracha and chili flakes and shake or mix until well combined.
Serve tandoori chicken, chickpeas and potatoes over rice or quinoa with prepared peanut sauce drizzled over.
This Tandoori Chicken Bowls with Peanut Sauce might just be my most flavorsome recipe yet and I have tried to include all the best Indian spices on the market. Let us know how your bowls turn out and tag #cookmerecipes online and in your own Instagram and Pinterest posts.
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