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Crispy Chicken Tikka Bowls with Mint Sauce

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Flavor-packed crispy chicken tikka served over fluffy basmati rice with fresh vegetables and a cooling mint yogurt sauce. This vibrant bowl combines warm spices, juicy roasted chicken, and refreshing toppings for a balanced and satisfying meal.

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs, cut into chunks
  • 1 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • For the mint sauce:
  • 1/2 cup plain Greek yogurt
  • 1/4 cup fresh mint leaves, finely chopped
  • 1 tablespoon lemon juice
  • 1 small garlic clove, minced
  • Pinch of salt
  • For serving:
  • 2 cups cooked basmati rice
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/4 red onion, thinly sliced
  • Fresh cilantro for garnish

Instructions

  1. In a large bowl, combine yogurt, lemon juice, garlic, ginger, garam masala, cumin, paprika, turmeric, chili powder, and salt.
  2. Add the chicken pieces and coat thoroughly in the marinade. Cover and refrigerate for at least 1 hour, or up to overnight.
  3. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  4. Arrange the marinated chicken on the baking sheet and drizzle lightly with olive oil.
  5. Bake for 20–25 minutes, flipping halfway through, until cooked through and slightly crispy at the edges. Broil for 2–3 minutes for extra crispiness if desired.
  6. Meanwhile, prepare the mint sauce by mixing yogurt, chopped mint, lemon juice, garlic, and salt. Refrigerate until ready to use.
  7. Assemble bowls with basmati rice, crispy chicken tikka, cherry tomatoes, cucumber, and red onion.
  8. Drizzle mint sauce over the top and garnish with fresh cilantro before serving.

Notes

  • Marinate overnight for deeper flavor and more tender chicken.
  • Do not overcrowd the baking sheet to ensure crispy edges.
  • Chicken breast can be substituted but monitor cooking time to prevent drying out.
  • Serve with quinoa or cauliflower rice for a lighter option.
  • Store components separately in the refrigerator for up to 4 days; freeze cooked chicken for up to 2 months.

Nutrition

Find it online: https://cookedbymaya.com/crispy-chicken-tikka-bowls-with-mint-sauce/