# Components:
→ Chicken & Marinade
01 - 1.1 lbs 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 ginger, grated
→ Rice
11 - 1 cup basmati rice
12 - 1 3/4 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 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, blend the chicken with Greek yogurt, lemon juice, garam masala, cumin, turmeric, chili powder, salt, garlic, and ginger. Ensure even coating and marinate for at least 15 minutes, or refrigerate up to 2 hours for enhanced flavor.
02 - Rinse the rice thoroughly under cold water until clear. In a saucepan, combine the rice, water, and salt. Bring to a gentle boil, then reduce heat, cover, and simmer for 12 minutes. Remove from heat and keep covered for 10 minutes. Fluff with a fork before serving.
03 - Heat a large skillet over medium-high flame. Add the marinated chicken and sauté for 8 to 10 minutes, stirring occasionally, until evenly browned and cooked through. Transfer to a plate and set aside.
04 - In a small bowl, whisk Greek yogurt, lime juice, garam masala, cumin, and season with salt and pepper. Taste and adjust seasoning as preferred.
05 - Combine diced mango, sliced red onion, cucumber, bell pepper, and chopped cilantro in a bowl. Toss gently to distribute.
06 - Divide cooked rice evenly into 4 serving bowls. Layer with sautéed chicken, mango salad, and drizzle generously with masala yogurt sauce.
07 - Garnish with roasted cashews and extra cilantro leaves if desired. Serve promptly.
