Introduction

Crispy Chicken Tikka Bowls with Mint Sauce offer a delicious fusion of textures and flavors. Tender, spiced chicken pairs beautifully with fresh cucumber, tangy pickled onions, and a cooling mint sauce, all served over wholesome quinoa. This bowl is a satisfying meal that’s both vibrant and easy to assemble.

A bowl shows a layered dish starting with a base of light beige quinoa covering the bottom left side. On top of the quinoa, there are bright green cucumber slices laying slightly overlapping. To the right, crispy golden-brown fried chicken pieces are drizzled with a thick, creamy green and white herb sauce. Above the chicken and quinoa, there is a fresh salad layer with shredded white cabbage, thin orange carrot strips, and small green herb pieces. Thin, curly slices of pale pink pickled onions lay to the top left, adding sharp color contrast. A gold fork with white handle is placed inside the bowl on the right side. The bowl itself is white with rustic brown speckles around the edges, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces of crispy breaded chicken (homemade or store-bought)

1/2 cup tikka masala sauce (homemade or store-bought)

3 cups cooked quinoa

1 cucumber, sliced or diced

Pickled red onion

2 cups shredded coleslaw

3 tablespoons mayo

2 tablespoons vinegar

3/4 teaspoon salt

1/4 cup mint leaves

1/4 cup cilantro leaves

1/2 cup mayo or plain Greek yogurt

1/2 teaspoon salt

Juice of a lime

1 clove garlic

1 hunk of jalapeño

Water to thin the sauce as needed

Instructions

Step 1: Cook the crispy breaded chicken according to package directions or your preferred method if homemade. Once cooked, brush the chicken with tikka masala sauce and return it to the oven for an additional 5 minutes to infuse flavor and crisp the coating.

Step 2: While the chicken cooks, prepare the remaining elements. Mix shredded coleslaw with mayo, vinegar, and salt until evenly combined. Slice or dice the cucumber and set aside along with pickled red onions.

Step 3: To make the mint sauce, combine mint leaves, cilantro, mayo or Greek yogurt, salt, lime juice, garlic, jalapeño, and a little water in a food processor. Blend or pulse until the sauce is smooth but still has some texture. Adjust water as needed to reach your desired consistency.

Step 4: To assemble the bowls, start with a base of cooked quinoa. Top with slaw, cucumber, pickled red onions, and slices of the crispy chicken coated in tikka sauce. Drizzle generously with the mint sauce and serve immediately for a perfect balance of crispy, creamy, and fresh flavors.

Tips & Variations

For extra heat, add more jalapeño or a pinch of cayenne to the mint sauce.

Use Greek yogurt instead of mayo in the slaw for a lighter option.

Make your own pickled red onions by soaking thin slices in vinegar and sugar for at least 30 minutes.

Swap quinoa for brown rice or cauliflower rice to suit dietary preferences.

FAQs

Can I make the mint sauce ahead of time?

Yes, the mint sauce can be prepared a day in advance and kept refrigerated. This allows the flavors to meld even more, but add a splash of water or lime juice before serving if it thickens.

What can I substitute for crispy breaded chicken?

If you prefer, grilled or roasted chicken thighs or breasts work well, though they won’t have the same crunch. For a vegetarian option, try crispy tofu or roasted chickpeas with tikka masala sauce.