Crispy Chicken Tikka Masala Bowl

I used to think tikka masala was way too complicated to make at home. All those spices, the creamy sauce, the perfectly tender chicken—it seemed like something only restaurant chefs could pull off.

But then I discovered the magic of bowl meals. Instead of worrying about getting everything perfect, you just build your tikka masala bowl one layer at a time. Rice on the bottom, simple tikka masala sauce in the middle, and whatever toppings you have on hand. No fancy techniques required, and you still get all those warm, comforting flavors we love.

What Kind of Chicken Should I Use?

For this tikka masala bowl, you have plenty of flexibility when it comes to your chicken choice. You can go the homemade route by breading and frying chicken thighs or breasts yourself, or save time by picking up pre-made crispy chicken from the store. Chicken thighs tend to stay juicier and have more flavor, but breasts work just fine if that’s what you prefer. If you’re using store-bought options, look for chicken tenders, popcorn chicken, or even rotisserie chicken that you can crisp up in the oven for a few minutes before serving.

Options for Substitutions

This tikka masala bowl is super adaptable – here are some easy swaps you can make:

• Crispy breaded chicken: You can easily swap this for grilled chicken, baked chicken thighs, or even crispy tofu for a vegetarian option. Paneer or chickpeas work great too if you want to keep it traditional.
• Quinoa: Brown rice, basmati rice, or cauliflower rice all make excellent bases. You could even use naan bread torn into pieces for a more authentic feel.
• Shredded coleslaw: If you don’t have coleslaw mix, just shred some cabbage and carrots yourself, or use a bag of mixed greens or spinach instead.
• Greek yogurt: Regular mayo works fine if you don’t have Greek yogurt on hand. For a lighter option, try using sour cream or even avocado blended smooth.
• Pickled red onion: Fresh red onion works in a pinch, or you can quickly pickle regular white onion with some vinegar and a pinch of sugar for 15 minutes.
• Fresh herbs: If you’re missing mint or cilantro, you can use just one or the other, or try fresh parsley or basil instead. Dried herbs work too – just use about 1/3 the amount.

Watch Out for These Mistakes While Cooking

The biggest mistake when making tikka masala bowls is adding the sauce to hot chicken too early, which can make the breading soggy and ruin that perfect crispy texture you worked so hard to achieve.

Another common error is overdressing the coleslaw – start with less mayo and vinegar than you think you need, then gradually add more until it’s just lightly coated, not swimming in dressing.

Don’t forget to taste and adjust your herb sauce before serving, as the garlic and jalapeño can vary in intensity, and you might need to add more lime juice for brightness or thin it out with water to get the right consistency.

For the best results, assemble your bowls just before serving so the quinoa doesn’t get soggy and the pickled onions stay crisp and tangy.

What to Serve With Tikka Masala Bowl?

This tikka masala bowl is pretty much a complete meal on its own, but there are some great sides that pair perfectly with those warm, spicy flavors. Naan bread or pita chips are fantastic for scooping up extra sauce, and they add a nice chewy texture that complements the crispy chicken. If you want to keep things fresh and cooling, try serving it with some cucumber raita or a simple yogurt dip on the side to balance out the heat. For a heartier meal, roasted vegetables like cauliflower or sweet potatoes work really well, or you could add some extra greens like spinach or arugula right into the bowl.

Storage Instructions

Keep Fresh: Store your tikka masala bowl components separately in the fridge for best results. The cooked quinoa and tikka masala sauce will keep for up to 4 days, while the fresh cucumber and herb sauce are best used within 2-3 days. Keep the crispy chicken in a separate container so it doesn’t get soggy from the other ingredients.

Meal Prep: This bowl is perfect for meal prepping! Portion everything into separate containers and assemble when you’re ready to eat. The coleslaw actually gets better after sitting for a day, and the pickled red onions will keep for weeks in the fridge. Just add the herb sauce and assemble right before serving.

Warm Up: When you’re ready to eat, warm the quinoa and tikka masala sauce in the microwave or on the stovetop. The chicken can be reheated in the oven at 350°F for a few minutes to crisp it back up. Keep all the fresh toppings cold and add them after everything else is warmed through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2200
• Protein: 85-100 g
• Fat: 95-110 g
• Carbohydrates: 170-200 g

Ingredients

For the crispy chicken:

• 4 breaded chicken fillets, cooked or homemade
• 1/2 cup tikka masala-style sauce

For the slaw bowls:

• 3 cups prepared quinoa
• 1 cucumber, diced or sliced
• Pickled red onion, as desired
• 2 cups cabbage slaw mix
• 3 tbsp mayonnaise
• 2 tbsp vinegar
• 3/4 tsp salt
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves

For the minty green sauce:

• 1/2 cup mayonnaise or plain greek yogurt
• 1/2 tsp salt
• Juice from 1 lime
• 1 garlic clove
• 1 piece jalapeño chili
• Water, for adjusting consistency

Step 1: Bake and Glaze the Chicken Fillets

• 4 breaded chicken fillets, cooked or homemade
• 1/2 cup tikka masala-style sauce

Preheat your oven to 400°F (200°C).

If your breaded chicken fillets are not yet cooked, arrange them on a baking sheet and bake according to package directions, typically 18-22 minutes, until golden and heated through.

For homemade, bake or fry until fully cooked and crispy.

Once cooked, brush each chicken fillet with the tikka masala-style sauce and return to the oven for an additional 5 minutes to glaze.

This makes the chicken flavorful and extra juicy.

Step 2: Prepare the Cabbage Slaw

• 2 cups cabbage slaw mix
• 3 tbsp mayonnaise
• 2 tbsp vinegar
• 3/4 tsp salt

In a large bowl, combine the cabbage slaw mix, 3 tablespoons mayonnaise, 2 tablespoons vinegar, and 3/4 teaspoon salt.

Toss thoroughly until the slaw is evenly coated and crisp.

Set aside in the refrigerator to let flavors mingle and the slaw stay crunchy.

I like to let my slaw sit for at least 10 minutes so it gets a bit more flavorful.

Step 3: Blend the Mint Sauce

• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/2 cup mayonnaise or plain Greek yogurt
• 1/2 tsp salt
• juice from 1 lime
• 1 garlic clove
• 1 piece jalapeño chili
• water, for adjusting consistency

Add the fresh mint leaves, cilantro leaves, 1/2 cup mayonnaise or plain Greek yogurt, 1/2 teaspoon salt, juice from 1 lime, garlic clove, and jalapeño chili to a blender or food processor.

Blend until the mixture is mostly smooth, adding a splash of water to adjust the consistency if needed.

Taste and adjust seasoning, and blend again until you get a creamy, drizzly sauce.

For a bolder flavor, I like to keep some mint and cilantro pieces just a little bit chunky.

Step 4: Prep Fresh Vegetables and Base

• 1 cucumber, diced or sliced
• pickled red onion, as desired
• 3 cups prepared quinoa

Dice or slice the cucumber as preferred.

If not already prepared, have your pickled red onions ready.

Measure out the prepared quinoa or cook the quinoa according to package instructions if not done in advance.

Step 5: Assemble and Serve the Bowls

• baked and glazed chicken fillets from Step 1
• cabbage slaw from Step 2
• mint sauce from Step 3
• prepared quinoa from Step 4
• diced or sliced cucumber from Step 4
• pickled red onion from Step 4

To assemble, divide the prepared quinoa (from Step 4) among serving bowls.

Top with the cabbage slaw (from Step 2), cucumbers and pickled red onions (from Step 4), and sliced glazed chicken fillets (from Step 1).

Drizzle generously with the mint sauce (from Step 3).

Garnish with extra herbs if desired.

Serve immediately and enjoy a bowl that’s crispy, salty, spicy, briny, cool, and creamy all at once.

Crispy Chicken Tikka Masala Bowl

Delicious Crispy Chicken Tikka Masala Bowl recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 16 minutes mins

Cook Time 34 minutes mins

Total Time 50 minutes mins

Servings 4

Calories 2050 kcal

Ingredients

  

For the crispy chicken:

• 4 breaded chicken fillets, cooked or homemade
• 1/2 cup tikka masala-style sauce

For the slaw bowls:

• 3 cups prepared quinoa
• 1 cucumber, diced or sliced
• pickled red onion, as desired
• 2 cups cabbage slaw mix
• 3 tbsp mayonnaise
• 2 tbsp vinegar
• 3/4 tsp salt
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves

For the minty green sauce:

• 1/2 cup mayonnaise or plain Greek yogurt
• 1/2 tsp salt
• juice from 1 lime
• 1 garlic clove
• 1 piece jalapeño chili
• water, for adjusting consistency

Instructions

 

• Preheat your oven to 400°F (200°C). If your breaded chicken fillets are not yet cooked, arrange them on a baking sheet and bake according to package directions, typically 18-22 minutes, until golden and heated through. For homemade, bake or fry until fully cooked and crispy. Once cooked, brush each chicken fillet with the tikka masala-style sauce and return to the oven for an additional 5 minutes to glaze. This makes the chicken flavorful and extra juicy.
• In a large bowl, combine the cabbage slaw mix, 3 tablespoons mayonnaise, 2 tablespoons vinegar, and 3/4 teaspoon salt. Toss thoroughly until the slaw is evenly coated and crisp. Set aside in the refrigerator to let flavors mingle and the slaw stay crunchy. I like to let my slaw sit for at least 10 minutes so it gets a bit more flavorful.
• Add the fresh mint leaves, cilantro leaves, 1/2 cup mayonnaise or plain Greek yogurt, 1/2 teaspoon salt, juice from 1 lime, garlic clove, and jalapeño chili to a blender or food processor. Blend until the mixture is mostly smooth, adding a splash of water to adjust the consistency if needed. Taste and adjust seasoning, and blend again until you get a creamy, drizzly sauce. For a bolder flavor, I like to keep some mint and cilantro pieces just a little bit chunky.
• Dice or slice the cucumber as preferred. If not already prepared, have your pickled red onions ready. Measure out the prepared quinoa or cook the quinoa according to package instructions if not done in advance.
• To assemble, divide the prepared quinoa (from Step 4) among serving bowls. Top with the cabbage slaw (from Step 2), cucumbers and pickled red onions (from Step 4), and sliced glazed chicken fillets (from Step 1). Drizzle generously with the mint sauce (from Step 3). Garnish with extra herbs if desired. Serve immediately and enjoy a bowl that’s crispy, salty, spicy, briny, cool, and creamy all at once.