TANDOORI CHICKEN BOWLS RECIPE

Tandoori Chicken Bowls Recipe image

Provided by Anna Stockwell

Time 45m

Yield 4 servings

Number Of Ingredients 13

½ cup plain whole-milk Greek yogurt
2 tsp. tomato paste
1½ tsp. paprika
1 tsp. ground coriander
5 tsp. kosher salt, divided
1½ lb. skinless, boneless chicken breasts, cut into 2" pieces
¼ cup plus 2 Tbsp. grapeseed or vegetable oil, divided
1 medium butternut squash (about 2 lb.) peeled, cut into 1" pieces
6 scallions, thinly sliced
6 Tbsp. fresh lime juice
2 Tbsp. finely chopped peeled ginger (from one 3" piece)
3 cups cilantro leaves with tender stems; plus more for serving (optional)
Steamed rice (for serving)

Steps:

Place racks in upper and lower thirds of oven; preheat to 450°F. Mix yogurt, tomato paste, paprika, coriander, and 2 tsp. 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 Tbsp. oil. Arrange chicken on sheet, making sure there's space around each piece.
Toss squash, 1 Tbsp. oil, and 1 tsp. 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 scallions, lime juice, ginger, 3 cups cilantro, 3 Tbsp. water, and remaining ¼ cup oil and remaining 2 tsp. salt in a blender until smooth.
Divide rice among bowls. Top with sauce, chicken, squash, and cilantro 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 300°F oven before serving.