Crispy Chicken Tikka Bowls with Mint Sauce Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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
