Description

These crispy chicken tikka bowls are a flavor-packed fusion of bold Indian spices and fresh, vibrant toppings. Juicy, marinated chicken is roasted or pan-fried until crisp, then served over rice with pickled onions, veggies, and a refreshing mint yogurt sauce. Perfect for meal prep or a cozy weeknight dinner.

Ingredients

For the chicken tikka:

1 1/2 pounds boneless skinless chicken thighs or breasts, cut into chunks
1/2 cup plain Greek yogurt
1 tablespoon lemon juice
4 cloves garlic, minced
1 tablespoon grated fresh ginger
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon salt
2 tablespoons olive oil

For the mint yogurt sauce:

1/2 cup plain Greek yogurt
1/4 cup fresh mint leaves
1/4 cup fresh cilantro
1 clove garlic
Juice of 1/2 lime
Salt, to taste
Water to thin, as needed

For the bowls:

Cooked basmati rice or quinoa
Pickled red onions (optional but recommended)
Sliced cucumber
Cherry tomatoes, halved
Avocado slices
Fresh cilantro or mint for garnish
Lime wedges

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Instructions

Marinate the Chicken:
In a bowl, mix yogurt, lemon juice, garlic, ginger, and all the spices. Toss in chicken until well coated. Cover and refrigerate for at least 30 minutes or up to 8 hours.
Cook the Chicken:
Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for 5–7 minutes per side, until deeply browned and cooked through. Alternatively, roast at 425°F for 20–25 minutes.
Make the Mint Sauce:
In a blender, combine yogurt, mint, cilantro, garlic, lime juice, and salt. Blend until smooth. Add water as needed to thin to drizzle consistency.
Assemble the Bowls:
In bowls, layer rice or quinoa, crispy chicken, cucumbers, tomatoes, avocado, and pickled onions. Drizzle with mint sauce and garnish with herbs and lime.

Notes

For extra crispy chicken, broil for 2–3 minutes at the end of baking.
The mint sauce doubles as a great dip or salad dressing.

This dish is naturally gluten-free and can be made dairy-free with coconut yogurt.