Crispy Chicken Tikka Bowls with Mint Sauce Recipe

Introduction

Crispy Chicken Tikka Bowls with Mint Sauce are a vibrant and satisfying meal perfect for any day of the week. Combining tender, flavorful chicken with fresh veggies and a cooling mint sauce, these bowls offer a delightful balance of textures and tastes.

Ingredients

• 4 pieces of crispy breaded chicken (homemade option, or store-bought)
• 1/2 cup tikka masala sauce (homemade option, or store-bought)
• 3 cups cooked quinoa
• 1 cucumber, sliced or diced
• Pickled red onion
• 2 cups shredded coleslaw
• 3 tablespoons mayo
• 2 tablespoons vinegar
• 3/4 teaspoon salt
• 1/4 cup mint leaves
• 1/4 cup cilantro leaves
• 1/2 cup mayo or plain Greek yogurt
• 1/2 teaspoon salt
• Juice of a lime
• 1 clove garlic
• 1 hunk of jalapeño
• Water to thin the sauce as needed

Instructions

1. Step 1: Cook the crispy breaded chicken according to the package directions. Once cooked, brush the chicken with the tikka masala sauce and return it to the oven for an additional 5 minutes to let the flavors meld.
2. Step 2: While the chicken is cooking, prepare the other ingredients. Mix the shredded coleslaw with mayo, vinegar, and salt. Slice or dice the cucumber and set aside the pickled red onions.
3. Step 3: To make the mint sauce, combine the mint leaves, cilantro leaves, mayo or Greek yogurt, salt, lime juice, garlic, jalapeño, and a little water in a food processor. Blend or pulse until you get a smooth or slightly textured sauce. Adjust the consistency with water as needed.
4. Step 4: Assemble the bowls by placing a base of cooked quinoa, then layer with coleslaw, cucumber, pickled red onions, and sliced crispy chicken. Drizzle the mint sauce over the top to finish.

Tips & Variations

• Use homemade crispy chicken and tikka masala sauce for a fresher, more personalized flavor.
• Add chopped fresh tomatoes or avocado for extra creaminess and color.
• For a vegan version, substitute chicken with crispy tofu and use a dairy-free mayo or yogurt.
• Make extra mint sauce to use as a dip or dressing for other dishes.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven to maintain crispiness. Keep the mint sauce chilled and stirred before serving again, as it may thicken or separate slightly in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another grain instead of quinoa?

Yes, feel free to swap quinoa for rice, couscous, or even cauliflower rice depending on your preference or dietary needs.

How spicy is the mint sauce?

The mint sauce has a mild heat from the jalapeño, which you can adjust by using more or less according to your taste. Removing seeds will reduce the spice level further.

Crispy Chicken Tikka Bowls with Mint Sauce Recipe

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Crispy Chicken Tikka Bowls with Mint Sauce are a vibrant and flavorful dish combining crispy breaded chicken slathered in tikka masala sauce, served over fluffy quinoa with fresh cucumber, tangy pickled red onions, and creamy coleslaw. Topped with a refreshing mint-cilantro sauce, this bowl offers a perfect balance of spicy, salty, briny, and creamy textures in every bite.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Indian-inspired fusion

Ingredients

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Chicken

• 4 pieces of crispy breaded chicken (homemade or store-bought)
• 1/2 cup tikka masala sauce (homemade or store-bought)

Grains and Vegetables

• 3 cups cooked quinoa
• 1 cucumber, sliced or diced
• Pickled red onion, to taste
• 2 cups shredded coleslaw

Coleslaw Dressing

• 3 tablespoons mayo
• 2 tablespoons vinegar
• 3/4 teaspoon salt

Mint Sauce

• 1/4 cup mint leaves
• 1/4 cup cilantro leaves
• 1/2 cup mayo or plain Greek yogurt
• 1/2 teaspoon salt
• Juice of 1 lime
• 1 clove garlic
• 1 hunk of jalapeño (adjust to taste)
• Water, to thin sauce as needed

Instructions

1. Cook the Chicken: Prepare the crispy breaded chicken according to the package directions or your homemade recipe. Once cooked, brush the chicken pieces evenly with the tikka masala sauce, then return them to the oven for an additional 5 minutes to let the sauce set and the chicken get extra flavorful.
2. Prepare the Bowl Components: While the chicken is baking, prep all other ingredients. Mix the shredded coleslaw with mayo, vinegar, and salt to make a tangy dressing. Slice or dice the cucumber, and have the pickled red onions ready for assembling the bowls.
3. Make the Mint Sauce: Combine mint leaves, cilantro leaves, mayo or Greek yogurt, salt, lime juice, garlic, and jalapeño in a food processor or blender. Pulse or blend until the sauce is smooth but still has some texture. Add water gradually to reach your desired consistency.
4. Assemble the Bowls: In serving bowls, layer cooked quinoa, dressed coleslaw, cucumber slices, and pickled red onions. Place the crispy, tikka masala-coated chicken pieces on top. Drizzle generously with the fresh mint sauce to finish. Serve immediately while the chicken is crispy and warm.

Notes

• For a spicier kick, add more jalapeño or use a spicier chili in the mint sauce.
• Quinoa can be substituted with rice or couscous if preferred.
• Pickled red onions can be homemade or store-bought for convenience.
• If short on time, use store-bought crispy chicken and tikka masala sauce to save prep time.
• The mint sauce keeps well refrigerated for up to 3 days; stir well before serving.
• This recipe can be made gluten-free if using gluten-free breaded chicken.

Keywords: Chicken Tikka Bowls, Crispy Chicken, Mint Sauce, Quinoa Bowl, Indian Inspired, Tikka Masala, Healthy Bowls, Easy Dinner Recipe