My typical Chipotle order costs me $20. Between working full-time as a Product Manager, building a second YouTube channel, trying to stay fit and running at least 15 miles a week, taking care of my son Yogi — I really don’t have time to make lunch.

That’s when Chipotle comes to the rescue. It’s a relatively healthy meal that can be delivered to my door in 20 minutes!

But, here’s the thing. Besides being pretty expensive, sometimes, it’s over salted. Other times, I’ve had bowls with, like, three pieces of chicken. There’s never enough corn. And maybe it’s just, but… I feel like the bowls have been getting smaller and smaller every year.

So, here’s a better version of the Chipotle burrito bowl. A version that’s healthier, that’s cheaper, and, with an Indian twist!

Ingredients

🍚 Jeera Rice (for 2 servings):

• 1 cup basmati rice
• 1/2 tsp oil
• 1/2 tsp cumin seeds (jeera)

🫘 Channa Masala:

• 1.5 onions, diced
• 1 tsp ginger garlic paste
• 2 roma tomatoes, diced
• 1/2 tsp chili powder
• 1/2 tsp garam masala
• 1/4 tsp cumin powder
• 1/4 tsp turmeric
• 1 can chickpeas, mostly drained
• 1 tbsp cilantro, roughly chopped (with stems)

🌽 Corn Salsa:

• 1 cup frozen corn
• 1/4 cup chopped onion
• 1 jalapeno, diced
• 2 tbsp cilantro
• Salt to taste

🫑 Masala Veggies:

• 2 onions, sliced
• 1 bell pepper, sliced
• 1 tomato, sliced
• 1/4 tsp turmeric
• 1/4 tsp chili powder
• 1/4 tsp garam masala
• Salt to taste

🍗 Tandoori Chicken:

• 4-5 chicken thighs
• 1/2 cup yogurt
• 2.5 tsp chili powder
• 2.5 tsp coriander powder
• 1 tsp cumin powder
• 1.5 tsp garam masala
• 1/2 tsp turmeric
• 1.5 tsp salt
• 1/2 tsp black pepper
• 1/2 tbsp lime juice
• 1 tbsp ginger garlic paste
• 1 tbsp oil

Instructions

1. Marinate the Tandoori Chicken:In a large bowl, combine plain yogurt, ground coriander, cumin, turmeric, garam masala, black pepper, salt, lime juice, ginger garlic paste, and a bit of oil. Pat each chicken thigh dry, make 3 slits in each thigh, and rub the marinade thoroughly. Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.
2. Prepare the Rice:Heat 1/2 tablespoon of oil in a pot and add 1/2 teaspoon of cumin seeds. Stir until fragrant. Add your desired amount of rice and cook according to the package instructions. Once the rice is done, mix in fresh cilantro and set it aside.
3. Make the Channa Masala:Heat 1-2 tablespoons of oil in a pot. Add diced onions and 1 teaspoon of salt, cooking for about 4 minutes until the onions are translucent. Stir in 1 teaspoon of ginger garlic paste and cook for 2 more minutes. Add diced tomatoes and cook for another minute. Mix in the ground spices and 1/4 cup of water, letting it simmer for 5 minutes. Drain most of the liquid from a can of chickpeas, leaving enough to barely cover them. Add the chickpeas to the pot with 1/2 cup of water, cover, and cook on medium-low heat for 10 minutes. Taste and adjust salt if needed. Garnish with cilantro.
4. Prepare the Corn Salsa:Heat a thin layer of oil in a skillet. Add 1 cup of frozen corn and cook for about 5 minutes, just until warmed. Combine the cooked corn with diced onions, jalapeno, cilantro, and salt to taste. Serve immediately, as it doesn’t store well.
5. Cook the Masala Veggies:In the same pan, heat more oil and add sliced onions and bell peppers in a single layer. Cook for about 15 minutes, stirring every 5 minutes to allow the veggies to char. Add sliced tomatoes, ground spices, and salt to taste, then cook for an additional minute. The veggies should still have a slight crunch.
6. Cook the Tandoori Chicken:Heat oil in a pan until hot. Add the marinated chicken thighs without overcrowding the pan. Cook one side for about 5 minutes or until sear marks form, then flip and cook for an additional 2 minutes. Check the internal temperature; once the thickest part of the chicken reaches 165°F, it’s done. Chop the chicken into bite-sized pieces.
7. Assemble the Dish:Serve the tandoori chicken with rice, channa masala, masala veggies, and corn salsa. Enjoy your delicious, homemade meal!