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Crispy Chicken Tikka Bowls with Mint Sauce

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These bowls are bursting with flavor: tender, spiced chicken baked until crispy, paired with fluffy rice, crunchy veggies, and a refreshing mint yogurt sauce. It’s a modern, meal-prep-friendly spin on classic chicken tikka—comforting and fresh all at once.

Ingredients

Scale

For the Chicken Tikka:

  • 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

  • ½ cup plain Greek yogurt

  • 1 tablespoon olive oil

  • 2 tablespoons lemon juice

  • 4 garlic cloves, minced

  • 1 tablespoon freshly grated ginger

  • 1 tablespoon garam masala

  • 1 teaspoon ground cumin

  • 1 teaspoon turmeric

  • 1 teaspoon smoked paprika

  • ½ teaspoon chili powder (optional)

  • Salt and pepper, to taste

For the Mint Yogurt Sauce:

  • ½ cup plain Greek yogurt

  • ½ cup fresh mint leaves

  • ¼ cup fresh cilantro

  • 1 garlic clove

  • 1 tablespoon lemon juice

  • Salt, to taste

  • 1–2 tablespoons water (to thin, as needed)

For the Bowls:

  • 2 cups cooked basmati rice or quinoa

  • 1 cup shredded lettuce or greens

  • ½ cup cherry tomatoes, halved

  • ½ cup cucumber, diced

  • Pickled red onions (optional)

  • Warm naan or flatbread (optional, for serving)

Instructions

  1. Marinate the Chicken:
    In a large bowl, combine yogurt, olive oil, lemon juice, garlic, ginger, and spices. Add chicken and toss to coat. Marinate in the fridge for at least 30 minutes (or up to 4 hours).

  2. Cook the Chicken:
    Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
    Spread marinated chicken in a single layer and bake for 20–25 minutes, flipping halfway, until cooked through and slightly crispy. Broil for 2–3 minutes at the end for extra crispiness if desired.

  3. Make the Mint Yogurt Sauce:
    In a blender or food processor, combine yogurt, mint, cilantro, garlic, lemon juice, and salt. Blend until smooth. Thin with water if needed.

  4. Assemble the Bowls:
    Divide rice among bowls. Top with crispy chicken, lettuce, tomatoes, cucumber, and pickled onions. Drizzle with mint sauce and serve with naan if desired.

Notes

  • For added crunch, top with roasted chickpeas or crushed pita chips.

  • Can be made dairy-free with a plant-based yogurt alternative.

  • Chicken can also be grilled or air-fried for variation.

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