Description
Sizzling crispy chicken tikka bowls bring Indian street flavors right to your kitchen. Fragrant spices, tender chicken, and cool mint sauce create a perfect balance of textures and tastes you’ll crave again and again.
Ingredients
Scale
Protein:
- 1.5 pounds (680 grams) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Spices and Seasonings:
- 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
- 4 garlic cloves, minced
- 1 tablespoon freshly grated ginger
Marinade and Sauce Ingredients:
- ½ cup plain Greek yogurt (for marinade)
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- ½ cup plain Greek yogurt (for mint sauce)
- ½ cup fresh mint leaves
- ¼ cup fresh cilantro
- 1 garlic clove
- 1 tablespoon lemon juice
- Salt, to taste
- ½ tablespoons water (to thin, as needed)
Serving Components:
- 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
- Prepare the chicken marinade by whisking together yogurt, olive oil, lemon juice, minced garlic, grated ginger, and aromatic spices in a spacious mixing vessel.
- Submerge chicken pieces completely in the marinade, ensuring each morsel is thoroughly coated. Refrigerate for a minimum of half an hour, allowing flavors to penetrate deeply.
- Heat the oven to a roaring 425°F, positioning a rack in the center. Line a rimmed baking sheet with parchment paper to prevent sticking.
- Arrange marinated chicken pieces in a single layer, avoiding overcrowding to promote even caramelization and crispy edges.
- Roast the chicken for approximately 20-25 minutes, rotating midway through cooking to ensure uniform browning and complete internal doneness.
- For enhanced crispiness, activate the broiler and cook for an additional 2-3 minutes, watching carefully to prevent burning.
- While chicken roasts, create the vibrant mint sauce by combining yogurt, fresh mint leaves, cilantro, garlic, lemon juice, and a pinch of salt in a blender.
- Pulse the sauce until smooth, adjusting consistency with water if too thick. Taste and refine seasoning as needed.
- Compose individual bowls by laying a foundation of fluffy rice, then artfully arranging roasted chicken pieces.
- Garnish with crisp lettuce, juicy tomatoes, refreshing cucumber, and tangy pickled onions.
- Drizzle generously with the vibrant mint sauce and serve alongside warm naan bread for a complete culinary experience.
Notes
- Marinate chicken longer for deeper flavor penetration, ideally overnight in the refrigerator for maximum taste absorption.
- Use full-fat Greek yogurt to ensure a richer, creamier marinade that helps tenderize the chicken more effectively.
- Customize heat levels by adjusting spice blend – add cayenne or red chili powder for extra kick, or reduce for milder palates.
- Swap chicken with tofu or paneer for a vegetarian-friendly version that maintains the same delicious tikka-style seasoning profile.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg