Name: Crispy Chicken Tikka Bowls with Mint Sauce Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Indian-Inspired
Ingredients: 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces; 1/2 cup plain Greek yogurt; 2 tablespoons lemon juice; 2 tablespoons olive oil; 2 tablespoons tikka masala paste or 2 teaspoons garam masala; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon ground turmeric; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; Salt and black pepper to taste; 2 cups cooked basmati rice; 1 cup shredded lettuce or cabbage; 1 cup sliced cucumber; 1/2 cup cherry tomatoes, halved; 1/4 cup thinly sliced red onion; Fresh cilantro for garnish; 1 cup fresh cilantro leaves; 1/2 cup fresh mint leaves; 1/2 cup plain yogurt; 1 tablespoon lime juice; 1 small garlic clove; 1 tablespoon olive oil; Salt to taste

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If you’re after that restaurant-level wow factor at home, look no further than these Crispy Chicken Tikka Bowls with Mint Sauce. Each bite brings juicy, spice-kissed chicken, fluffy basmati rice, and ultra-fresh veggies together—then the cooling, zippy mint sauce swoops in for the ultimate flavor party. It’s a dish that’s as vibrant and fun as it is comforting and balanced, perfect for weeknights, gatherings, or simply treating yourself to something special. Whether you’re new to Indian-inspired bowls or just want an easy, crowd-pleasing dinner, this is about to become your go-to.

Crispy Chicken Tikka Bowls with Mint Sauce Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for these Crispy Chicken Tikka Bowls with Mint Sauce keeps things straightforward—every component builds bold flavor, lively color, or satisfying texture. Here’s what each one brings to the table!

Boneless skinless chicken thighs (1 1/2 pounds): Extra juicy and tender, these hold up beautifully to bold marinades and roasting.
Plain Greek yogurt (1/2 cup): Adds creaminess and helps tenderize the chicken, ensuring each bite stays ultra-moist.
Lemon juice (2 tablespoons): Brightens up the marinade and helps the flavors shine through.
Olive oil (2 tablespoons): Brings richness and aids in crisping the chicken in the oven.
Tikka masala paste (2 tablespoons) or garam masala (2 teaspoons): Delivers that classic, aromatic Indian flavor in every bite.
Ground cumin (1 teaspoon): Adds earthiness and warmth.
Smoked paprika (1 teaspoon): For a subtle, smoky depth and gorgeous color.
Ground turmeric (1/2 teaspoon): Imparts a glowing golden hue and gentle spice.
Minced garlic (3 cloves): Invigorates the marinade and the mint sauce with savory punch.
Fresh ginger (1 tablespoon, minced): Lends zing and a touch of heat.
Salt and black pepper (to taste): Essential for perfect seasoning.
Cooked basmati rice (2 cups): Fluffy, fragrant, and the ideal base for soaking up all the goodness.
Shredded lettuce or cabbage (1 cup): Brings crispness and fresh crunch to the bowls.
Sliced cucumber (1 cup): Adds refreshing coolness in every bite.
Cherry tomatoes, halved (1/2 cup): Juicy pops of sweetness and color.
Thinly sliced red onion (1/4 cup): For a bit of bite and beautiful color contrast.
Fresh cilantro (for garnish): Classic finishing touch for herbal brightness.
Fresh cilantro leaves (1 cup, for mint sauce): The mainstay in the zesty sauce.
Fresh mint leaves (1/2 cup, for mint sauce): Cooling, aromatic, and absolutely essential for that signature sauce.
Plain yogurt (1/2 cup, for mint sauce): Makes the sauce creamy and luscious.
Lime juice (1 tablespoon, for mint sauce): Adds a citrusy tang for balance.
Small garlic clove (for mint sauce): A little goes a long way for flavor.
Olive oil (1 tablespoon, for mint sauce): Helps blend everything smoothly and adds silkiness.
Salt (to taste, for mint sauce): Rounds out all the flavors.

How to Make Crispy Chicken Tikka Bowls with Mint Sauce

Step 1: Marinate the Chicken

Start by creating a flavor-packed marinade. Whisk Greek yogurt, lemon juice, olive oil, tikka masala paste or garam masala, cumin, smoked paprika, turmeric, garlic, ginger, salt, and pepper in a large bowl. Add the bite-sized chicken pieces, tossing until each one is generously coated. Pop a lid or some wrap over the bowl and let the chicken soak up all those spices in the fridge for at least 30 minutes; overnight is even better if you have the time!

Step 2: Bake the Chicken to Crisp Perfection

Preheat your oven to 425°F (220°C). Spread the marinated chicken pieces out on a well-greased baking sheet, making sure they aren’t crowded—this helps everything get that lovely caramelization on the edges. Bake for 20 to 25 minutes, turning once if you like. For an extra golden, crispy finish (like your favorite takeout), broil on high for the last 2 to 3 minutes. Watch closely so the pieces don’t burn!

Step 3: Prepare the Mint Sauce

While your kitchen fills with the best aromas, make the cooling element that brings everything together. Throw the cilantro, mint, yogurt, lime juice, garlic, olive oil, and a pinch of salt into a food processor or blender. Blitz until velvety smooth and bright green. Taste and adjust seasoning—this sauce should sing with herby freshness and a hint of tang.

Step 4: Assemble the Crispy Chicken Tikka Bowls with Mint Sauce

Build the bowls by dividing the fluffy basmati rice among serving bowls. Arrange the crispy chicken tikka over top, then artfully pile on shredded lettuce or cabbage, cucumber slices, cherry tomatoes, and red onion. Drizzle everything generously with that vibrant mint sauce and finish with a sprinkle of fresh cilantro. Get ready for some serious color—and flavor!

How to Serve Crispy Chicken Tikka Bowls with Mint Sauce

Garnishes

Finish off your bowls with a final pop of freshness! A scatter of extra cilantro is classic, but you can add a little sliced fresh chili or a sprinkle of toasted sesame seeds for an unexpected crunch. If you love extra zing, offer lime wedges on the side for squeezing at the table.

Side Dishes

While Crispy Chicken Tikka Bowls with Mint Sauce are a meal in themselves, they pair fabulously with warm naan or soft pita for scooping up every last bite. Add a bowl of raita or a crisp cucumber salad for more cooling contrast, or roasted chickpeas for protein-packed crunch.

Creative Ways to Present

For a fun party spin, serve ingredients deconstructed: let everyone build their own bowl, taco-style. Or, layer everything parfait-style in mason jars for a grab-and-go lunch. If you’re hosting, arrange mini bowls as a beautiful platter—an edible centerpiece sure to steal the show.

Make Ahead and Storage

Storing Leftovers

Store any leftover components separately in airtight containers: chicken, rice, veggies, and mint sauce will all keep best this way. The chicken and rice will stay fresh in the fridge for up to 3 days, while the mint sauce is best enjoyed within 2 days for peak herby flavor.

Freezing

You can absolutely freeze the chicken tikka portion for meal prep wins! Pack the cooled, baked chicken in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge when ready to enjoy. The rice also freezes well; however, keep that mint sauce fresh or make it day-of for best results, as freezing may dull the herbs’ vibrancy.

Reheating

For best texture, reheat the chicken in a preheated oven or air fryer at 375°F (190°C) until hot and crispy—about 8 to 10 minutes. Rice can be quickly microwaved with a splash of water to re-fluff. Assemble fresh veggies and mint sauce when serving to keep the bowls crisp and lively.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works, but be careful not to overcook it, as thighs are naturally juicier. Marinate and bake as directed, checking a couple minutes earlier for doneness.

Is there a dairy-free or vegan option?

You can swap Greek yogurt for coconut yogurt and use tofu or chickpeas in place of chicken for a dairy-free or vegan version. The mint sauce works beautifully with dairy-free yogurt substitutes as well.

What’s the difference between tikka masala paste and garam masala?

Tikka masala paste is a blend with oil and sometimes tomato that brings deeper flavor and color, while garam masala is a dry, aromatic spice mix. Both work; use whichever you have on hand!

Can I make the Crispy Chicken Tikka Bowls with Mint Sauce ahead for meal prep?

Yes! Marinate and bake the chicken in advance, cook the rice, and prep the veggies. Store everything separately and assemble bowls day-of for the freshest taste and crunch.

How spicy are these bowls?

They’re flavorful rather than hot, so great for all palates. You can add extra chili powder or fresh chili to the marinade or sauce for more heat—or keep things mild by leaving them out.

Final Thoughts

It’s impossible not to fall in love with the layers of flavor, texture, and color in these Crispy Chicken Tikka Bowls with Mint Sauce. Whether you’re jazzing up a weeknight or wowing friends, this recipe makes it easy to turn a handful of fresh, wholesome staples into something truly crave-worthy. Give it a try and watch it become a new regular in your kitchen!

Crispy Chicken Tikka Bowls with Mint Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 16 reviews

Author: Emma
Total Time: 45 minutes (plus marinating time)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Crispy Chicken Tikka Bowls with Mint Sauce are a delightful fusion of Indian flavors and fresh ingredients. Tender, marinated chicken thighs are baked to perfection, served over fragrant basmati rice, and topped with a vibrant mint sauce for a burst of freshness.

Ingredients

Scale

For the Chicken:

1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
1/2 cup plain Greek yogurt
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons tikka masala paste or 2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground turmeric
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
Salt and black pepper to taste

For the Bowls:

2 cups cooked basmati rice
1 cup shredded lettuce or cabbage
1 cup sliced cucumber
1/2 cup cherry tomatoes, halved
1/4 cup thinly sliced red onion
Fresh cilantro for garnish

For the Mint Sauce:

1 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1/2 cup plain yogurt
1 tablespoon lime juice
1 small garlic clove
1 tablespoon olive oil
Salt to taste

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Instructions

Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, olive oil, tikka masala paste, cumin, smoked paprika, turmeric, garlic, ginger, salt, and pepper. Add chicken, coat evenly, and marinate in the refrigerator for at least 30 minutes.
Bake the Chicken: Preheat oven to 425°F (220°C). Arrange chicken on a baking sheet and bake for 20-25 minutes until cooked through and crispy.
Make the Mint Sauce: Blend cilantro, mint, yogurt, lime juice, garlic, olive oil, and salt until smooth.
Assemble the Bowls: Divide rice among bowls, top with chicken, lettuce, cucumber, tomatoes, and red onion. Drizzle with mint sauce and garnish with cilantro.