If you’re looking for a flavorful and easy-to-make chicken dish, this air-fryer Gluten-Free Spicy Yogurt Chicken Bowls with chickpeas and basmati rice is a must-try!
Packed with bold spices like garam masala, paprika, and chili powder, this dish is inspired by tikka masala flavors and comes together with a creamy, herb-infused yogurt sauce. Not only is this recipe gluten-free, soy-free, and nut-free, but it’s also perfect for a quick dinner once the chicken is marinated. Whether you’re prepping for a busy weeknight or craving a light summer meal, this bowl hits the spot every time!
The Inspiration
If you’ve been following my recipes, you know chicken is a staple in my kitchen. I’m always looking for new ways to elevate it with bold flavors and fresh twists. This recipe was actually born during a visit to my family, and let me tell you, it was a major hit! They couldn’t get enough of it, and I knew I had to share it with you all.!
As I’ve shared before, my stepdad is a huge fan of Indian food, and lately, I’ve been craving the bold flavors of Tikka Masala. After whipping up a batch of my favorite Tikka Masala (check out the recipe here), I decided to put a fresh spin on it. That’s how this yogurt-marinated chicken with a vibrant herb sauce was born—combining those classic spices with a light, refreshing twist!
Kitchenware you’ll need:
- Air Fryer: I personally use an appliance that includes both a pressure cooker and air fryer! I love that it has multiple functions and saves some space!
- Mixing Bowls: I love these for mixing of course, but I use these for all my marinating needs!
- Blender/Food Processor: I personally love this NutriBullet for blending all my sauces. You can use a regular blender or food processor, but the clean up is SO easy with this!
Serving Variations
These Gluten-Free Spicy Yogurt Chicken Bowls are perfect as is, but they’re also versatile! Try some of the suggestions below to switch it up:
Add Veggies: Add a side of sautéed vegetables like spinach, bell peppers, or roasted cauliflower for extra nutrition and flavor.
Wrap It: For a handheld option, stuff the chicken, rice, and chickpeas into a warm pita or naan bread. Add some crunchy cucumbers, pickled onions, and extra sauce for a Mediterranean-inspired wrap.
Salad Topper: Make it a lighter meal by serving the chicken atop a bed of greens—like arugula or spinach—topped with chickpeas, cucumbers, and a generous drizzle of the herb yogurt sauce. It’s a fresh, healthy twist.
Pair with Naan: Serve the chicken with a side of warm naan for dipping in the yogurt sauce. Add a quick cucumber raita or a spicy chutney for contrast.
Make it a Platter: Turn it into a shareable meal by serving the chicken, rice, and chickpeas on a large platter with additional sides like hummus, tzatziki, or a simple cucumber-tomato salad. Perfect for family-style dining.
Spice It Up: If you like heat, sprinkle some cayenne or crushed red pepper flakes over the top. You could also serve it with a spicy mango chutney for a sweet and spicy contrast.
Add a Crunch: Top the dish with some crispy chickpeas for a fun, crunchy texture that complements the creamy sauce and tender chicken.
Print
Spicy Yogurt Chicken Bowls
- Total Time: 5 hours
- Yield: 3 servings 1x
Description
Ingredients
1 15 oz can chickpeas
6 cups cooked basmati rice
Chicken Marinade:
6 chicken thighs
2 tbsp tomato paste
5.3 oz Greek yogurt
1 tsp salt
1.5 tsp garam masala
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp paprika
Sauce:
1/2 cup Greek yogurt
1/4 cup oat milk
1/4 cup olive oil
1/2 packed cup fresh parsley
1/4 packed up fresh cilantro
6 mint leaves
1/2 tsp salt
1 tsp garlic powder
1 tsp onion powder
Juice from 1/2 lime
Instructions
1. First, combine all the ingredients for the chicken marinade. Place in the refrigerator for 4-5 hours or overnight.
2. Once the chicken is marinated, place in the air fryer at 390 degrees Fahrenheit for 8-10 minutes on each side or until internal temp reaches 165 degrees Fahrenheit.
3. While the chicken is cooking, combine the ingredients for the sauce in the blender.
4. Combine half the sauce with the chickpeas and let sit.
5. Add all your ingredients to your bowl, top with the remaining sauce to your liking and enjoy! You can also add cayenne or crushed red pepper to this dish to add more spice.
Notes
Marinate for 4-6 hours prior to cooking (included in prep time).
- Prep Time: 4 hours 30 minutes
- Cook Time: 30 minutes
*This page includes commissionable links*
Looking for more?
- Drop Dumpling Chicken Soup with Olive-Oil Based Gluten- & Dairy-Free Dumplings
Gluten-free Drop Dumpling Chicken Soup with dairy-free olive-oil dumplings. A cozy one-pot chicken soup perfect for weeknight dinner. - Gluten- and Dairy-free Copy Cat Olive Garden Zuppa Toscana
Craving a creamy, dairy-free Zuppa Toscana? This gluten-free copycat Olive Garden Zuppa Toscana dinner recipe takes just 35 minutes! - Gluten- and Dairy-free Creamy Lemon Chicken & Vegetable Soup
This easy one-pot creamy lemon chicken soup is a healthy, dairy-free, and gluten-free dinner ready in 35 minutes.
Questions? Comment Below!