Ingredients for Chicken Tikka:


  • 400g boneless chicken thighs, cut into bite-sized pieces
  • 3 tbsp plain yoghurt
  • 2 tbsp lemon juice
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 2 tsp ground turmeric
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp red chilli powder
  • 2 tbsp vegetable oil
  • Salt, to taste


Ingredients for Mint Sauce:


  • 1 cup fresh mint leaves
  • 1/2 cup fresh coriander leaves
  • 2 green chillies
  • 2 tbsp lemon juice
  • 1 clove garlic
  • 1/2 tsp cumin powder
  • Salt, to taste
  • 2 tbsp yoghurt


For the Bowl:


  • 2 cups cooked basmati rice
  • 1 cup mixed salad (lettuce, cucumber, tomatoes, onion)
  • Lemon wedges




  1. Marinate Chicken:


In a bowl, combine the yoghurt, lemon juice, garlic, ginger, turmeric, garam masala, cumin, chilli powder, and salt. Add the chicken pieces, ensuring they are well-coated with the marinade. Cover and let it marinate for at least 2 hours, preferably overnight in the refrigerator.


  1. Prepare Mint Sauce:

In a blender, combine mint, coriander, green chillies, lemon juice, garlic, cumin, salt, and yoghurt. Blend until smooth. Transfer to a bowl and set aside.


  1. Cook Chicken:

In a large pan, heat the vegetable oil over medium-high heat. Add the marinated chicken pieces. Cook, turning occasionally, until the chicken is golden and crispy on the outside and cooked through on the inside.


  1. Assemble the Bowls:

Spoon a serving of basmati rice into each bowl. Top with a generous portion of crispy chicken tikka. Add a side of mixed salad.

Drizzle the mint sauce over the top or serve on the side.


  1. Serve:

Serve the Crispy Chicken Tikka Bowls with lemon wedges on the side.


This Crispy Chicken Tikka Bowl with Mint Sauce offers a symphony of flavours, from the spiced chicken to the cool and tangy mint sauce. It’s a delightful, wholesome meal that brings together the best of Indian cuisine in a contemporary presentation. Enjoy your meal!