Description
These Crispy Chicken Tikka Bowls with Mint Sauce are a flavorful and satisfying meal combining crispy breaded chicken coated in tikka masala sauce, served over a bed of fluffy quinoa with fresh cucumber, tangy pickled red onions, and a crunchy shredded coleslaw. The cooling, creamy mint sauce perfectly balances the spicy, salty, and briny flavors, making it an irresistible fusion dish ideal for lunch or dinner.
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)
Base and Toppings
- 3 cups cooked quinoa
- 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 to thin sauce as needed
Instructions
- Cook the Chicken: Prepare the crispy breaded chicken pieces following the package instructions or your homemade recipe. Once cooked, brush each piece generously with the tikka masala sauce, then return the chicken to the oven or heating element for an additional 5 minutes to let the sauce set and the flavors meld.
- Prep the Bowl Ingredients: While the chicken cooks, prepare the bowl components. Mix the shredded coleslaw with mayo, vinegar, and salt until well combined. Slice or dice the cucumber, and set aside the pickled red onions.
- Make the Mint Sauce: In a food processor or blender, combine the mint leaves, cilantro leaves, mayo or plain Greek yogurt, salt, lime juice, garlic, and jalapeño. Blend or pulse until smooth to slightly chunky, adding water little by little to reach desired consistency.
- Assemble the Bowls: Start with a base of cooked quinoa in each bowl. Top with shredded coleslaw, sliced cucumber, and pickled red onions. Place the crispy, tikka masala-coated chicken pieces over the top, then drizzle generously with the creamy mint sauce. Serve immediately and enjoy the contrast of crispy, creamy, spicy, and refreshing flavors.
Notes
- For homemade crispy chicken, bread and fry chicken breasts or thighs until golden and cooked through before coating with tikka masala sauce.
- Pickled red onions can be purchased or easily made at home by soaking sliced red onions in vinegar, sugar, and salt for at least 30 minutes.
- Adjust the amount of jalapeño in the mint sauce to control the level of heat.
- Plain Greek yogurt in the mint sauce makes it lighter and tangier, while mayo offers a creamier texture.
- The quinoa base can be substituted with rice or cauliflower rice for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Stovetop
- Method: Baking
- Cuisine: Indian Fusion
Keywords: Chicken Tikka Bowl, Mint Sauce, Crispy Chicken, Quinoa Bowl, Indian Fusion Recipe, Healthy Chicken Bowl, Tikka Masala
