Crispy Chicken Tikka Bowls with Mint Sauce Recipe

Are you ready to elevate your culinary skills with a dish that’s both flavorful and satisfying? Look no further than our Crispy Chicken Tikka Bowls with Mint Sauce Recipe. This vibrant and tantalizing recipe brings together the rich flavors of traditional chicken tikka with a crispy twist, all balanced perfectly with a refreshing mint sauce. Ideal for weeknight dinners or impressive weekend gatherings, this recipe will quickly become a favorite in your household.

Ingredients

For the Chicken Tikka

• 500g boneless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• 1 tbsp garam masala
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1 tsp cumin powder
• Salt to taste

For the Crispy Coating

• 1 cup panko breadcrumbs
• ½ cup cornflour
• 2 eggs, beaten
• 1 tsp paprika
• 1 tsp garlic powder
• Oil for frying

For the Mint Sauce

• 1 cup fresh mint leaves
• ½ cup fresh coriander leaves
• 1 green chili
• 1 tbsp lemon juice
• 1 garlic clove
• Salt to taste
• ¼ cup plain yogurt (optional for creaminess)

For Assembling the Bowls

• 2 cups cooked basmati rice
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red onion, thinly sliced
• Fresh coriander for garnish

Step-by-Step Instructions

Preparing the Chicken Tikka

1. Marinate the Chicken: In a large bowl, combine the yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric, chili powder, cumin, and salt. Add the chicken pieces and mix well to coat. Cover and refrigerate for at least 2 hours, or overnight for best results.
2. Cook the Chicken: Preheat your oven to 200°C (392°F). Place the marinated chicken on a baking tray lined with parchment paper. Bake for 15-20 minutes until the chicken is cooked through and slightly charred around the edges. You can also grill the chicken on a stovetop grill pan.

Creating the Crispy Coating

1. Prepare the Coating: Set up three bowls – one with the beaten eggs, one with the cornflour mixed with paprika and garlic powder, and one with the panko breadcrumbs.
2. Coat the Chicken: Take the cooked chicken pieces and coat each one in the cornflour mixture, then dip into the beaten eggs, and finally coat with panko breadcrumbs.
3. Fry the Chicken: Heat oil in a deep frying pan over medium heat. Fry the coated chicken pieces until golden and crispy, about 3-4 minutes. Drain on paper towels.

Making the Mint Sauce

1. Blend the Ingredients: In a blender, combine the mint leaves, coriander leaves, green chili, lemon juice, garlic, and salt. Blend until smooth. For a creamier texture, add plain yogurt and blend again.

Assembling the Bowls

1. Prepare the Base: Divide the cooked basmati rice into serving bowls.
2. Add the Veggies: Arrange the cherry tomatoes, cucumber, and red onion on top of the rice.
3. Top with Chicken: Place the crispy chicken tikka pieces on top of the vegetables.
4. Drizzle the Sauce: Generously drizzle the mint sauce over the entire bowl.
5. Garnish: Finish with fresh coriander leaves for garnish.

Tips for Perfect Chicken Tikka Bowls

• Marination Time: Allowing the chicken to marinate overnight will enhance the flavors significantly.
• Uniform Coating: Ensure the chicken pieces are evenly coated with the cornflour, egg, and panko for the best crispy texture.
• Oil Temperature: Maintain a medium heat while frying to ensure the chicken cooks through without burning the coating.
• Fresh Ingredients: Use fresh mint and coriander for the mint sauce to get the most vibrant and refreshing flavor.

Nutritional Information

Conclusion

Our Crispy Chicken Tikka Bowls with Mint Sauce Recipe offers a delightful fusion of textures and flavors that will leave you craving more. With a perfect balance of spicy, crispy chicken and refreshing mint sauce, this dish is sure to become a staple in your kitchen. Whether you’re looking to impress guests or simply enjoy a satisfying meal, these bowls are the perfect choice.