Crispy Chicken Tikka Bowls with Mint Sauce Recipe
These Crispy Chicken Tikka Bowls are a delicious and colorful meal that combines crispy breaded chicken coated in flavorful tikka masala sauce served over fluffy quinoa. The bowl is complemented with fresh cucumber, tangy pickled red onions, crunchy homemade coleslaw, and a refreshing homemade mint sauce that adds brightness and creaminess. This dish balances savory, spicy, and cool elements for a satisfying and wholesome meal perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Indian Fusion
Ingredients
Scale
Chicken and Sauce
- 4 pieces of crispy breaded chicken (homemade or store-bought)
- 1/2 cup tikka masala sauce (homemade or store-bought)
Grains
- 3 cups cooked quinoa
Vegetables & Pickles
- 1 cucumber, sliced or diced
- Pickled red onion (quantity as desired)
- 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, as needed to thin the sauce
Instructions
- Cook the Chicken: Preheat your oven according to the crispy chicken package instructions or your homemade recipe. Cook the breaded chicken pieces until crispy and heated through. Remove from oven, brush generously with the tikka masala sauce, then return to the oven for an additional 5 minutes to let the sauce set and flavors meld.
- Prepare the Sides: While the chicken is cooking, prepare the other elements of the bowl. Mix the shredded coleslaw with mayo, vinegar, and salt to make a creamy slaw. Slice or dice the cucumber as desired. Set aside your pickled red onions.
- 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 until smooth but still slightly textured. Add water a little at a time to reach your preferred sauce consistency.
- Assemble the Bowls: Divide the cooked quinoa into serving bowls. Top with prepared coleslaw, sliced cucumber, and pickled red onions. Place the crispy tikka chicken pieces on top and drizzle generously with the mint sauce. Serve immediately for a warm and fresh meal experience.
Notes
- You can make your own crispy breaded chicken by coating chicken breasts in flour, egg, and seasoned breadcrumbs before baking or frying.
- For a healthier twist, swap mayo for plain Greek yogurt in both the slaw dressing and mint sauce.
- Adjust the amount of jalapeño in the mint sauce according to your spice preference.
- Pickled red onions can be quick-pickled by soaking thinly sliced onions in vinegar, a pinch of sugar, and salt for at least 30 minutes.
- This bowl can be served cold or warm, though the chicken is best enjoyed hot and crispy.
Keywords: crispy chicken tikka, tikka masala, quinoa bowl, mint sauce, Indian inspired bowls, easy dinner, weeknight meals, healthy bowls
