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Restaurants›Twisted Indian North Barrie›Chicken Tikka Bowl Recipe

Chicken Tikka Bowl Recipe

Name: Twisted Indian North Barries Chicken Tikka Bowl Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 lb skinless boneless chicken thighs (or breasts), cut into 1" pieces; 3 tbs plain yogurt (preferably full-fat); 1 tbs lemon juice; 2 tsp garlic, minced; 1 tsp fresh ginger, grated; 2 tsp mild tandoori (or tikka) spice blend; 1 tsp ground cumin; 1 tsp paprika (for color; use sweet); 1 tsp salt; 1 tsp neutral oil (vegetable or canola); 1 cup basmati rice, rinsed and drained (or use pre-cooked rice); 1.5 cups water; 4 cups or mixed field greens (baby spinach, arugula, lettuce), washed; 1 tsp salt (for cooking rice); 1 tsp butter or oil (optional, for rice); 0.5 cup cucumber, diced or thinly sliced; 0.5 cup cherry tomatoes, halved; 0.25 cup red onion, very thinly sliced; 2 tbs fresh cilantro, chopped; 3 tbs mango chutney or store-bought chutney; 3 tbs mint-yogurt chutney (see note); 2 each lemon wedges; 3 tbs plain yogurt (for drizzle/dip); 1 tsp toasted sesame seeds or nigella (optional); 0.5 cup fresh mint leaves, packed; 0.25 cup fresh cilantro leaves, packed; 3 tbs plain yogurt; 1 tsp lemon juice; 0.25 tsp green chili or 1/4 tsp chili flakes (optional, mild); 0.25 tsp salt

Inspired by Twisted Indian North Barrie

Time1h

Serves2

Choice of rice or field-greens, chicken marinated in mild tandoori spices and oven roasted, choice of toppings and chutney.

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Ingredients

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Marinated Chicken

1 lb skinless boneless chicken thighs (or breasts), cut into 1" pieces

3 tbs plain yogurt (preferably full-fat)

1 tbs ReaLemon lemon juice

2 tsp Garlic, minced

1 tsp Fresh ginger, grated

2 tsp mild tandoori (or tikka) spice blend

1 tsp Ground cumin

1 tsp paprika (for color; use sweet)

1 tsp Celtic sea salt

1 tsp neutral oil (vegetable or canola)

Base & Grains / Greens

1 cup basmati rice, rinsed and drained (or use pre-cooked rice)

1 1/2 cups water

4 cups or mixed field greens (baby spinach, arugula, lettuce), washed

1 tsp salt (for cooking rice)

1 tsp butter or oil (optional, for rice)

Toppings & Chutneys

1/2 cup cucumber, diced or thinly sliced

1/2 cup Cherry tomatoes, halved

1/4 cup red onion, very thinly sliced

2 tbs Fresh cilantro, chopped

3 tbs mango chutney or store-bought chutney

3 tbs mint-yogurt chutney (see note)

2 each lemon wedges

3 tbs plain yogurt (for drizzle/dip)

1 tsp toasted sesame seeds or nigella (optional)

Mint-Yogurt Chutney (quick)

1/2 cup fresh mint leaves, packed

1/4 cup fresh cilantro leaves, packed

3 tbs plain yogurt

1 tsp ReaLemon lemon juice

1/4 tsp green chili or 1/4 tsp chili flakes (optional, mild)

1/4 tsp Celtic sea salt

1 tsp water (to thin if needed)

Finish & Seasoning

1 tsp olive oil or neutral oil (for finishing)

1/4 tsp garam masala (optional sprinkle)

1/4 tsp black pepper

Method

Marinated Chicken

Prepare marinade and chicken

In a bowl, combine 3 tbs plain yogurt, 1 tbs lemon juice, 2 tsp minced garlic, 1 tsp grated ginger, 2 tsp mild tandoori spice, 1 tsp ground cumin, 1 tsp paprika, 1 tsp salt and 1 tsp oil. Stir until smooth. Add the 1 lb chicken pieces and mix so every piece is coated. Cover and marinate at least 30 minutes at room temperature or up to 6 hours in the refrigerator.

Roast chicken

Preheat oven to 425°F (220°C). Arrange marinated chicken in a single layer on a parchment-lined baking sheet or a lightly oiled roasting pan, leaving space between pieces. Roast for 12–18 minutes until edges are lightly charred and internal temperature reaches 165°F (74°C). For more char, switch to broil for 1–2 minutes, watching closely. Remove from oven and let rest 5 minutes.

Base & Grains / Greens

If using rice

Rinse 1 cup basmati rice under cold water until water runs clear. In a small pot bring 1.5 cups water, 1 tsp salt and 1 tsp butter or oil to a boil. Add rice, stir once, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

If using field greens

Place 4 cups mixed field greens in a bowl and toss lightly with a pinch of salt and 1 tsp olive oil if desired. Keep chilled until assembly.

Toppings & Chutneys

Prep fresh toppings

Dice or thinly slice 1/2 cup cucumber, halve 1/2 cup cherry tomatoes and thinly slice 1/4 cup red onion. Chop 2 tbs fresh cilantro. Set aside.

Make mint-yogurt chutney (quick)

In a small blender or using an immersion blender, combine 1/2 cup fresh mint leaves, 1/4 cup cilantro leaves, 3 tbs plain yogurt, 1 tsp lemon juice, 1/4 tsp green chili or chili flakes (optional), 1/4 tsp salt and 1 tsp water. Blitz until smooth and adjust seasoning. Chill until ready to use.

Assemble chutneys and yogurt

Spoon 3 tbs mango chutney into a small bowl or container and set alongside the mint-yogurt chutney and 3 tbs plain yogurt for drizzling.

Finish & Assembly

Assemble the bowls

Divide rice or greens between 2 bowls (recipe yields 2 servings). Place roasted chicken pieces over the base. Arrange cucumber, tomatoes, and red onion in sections on top. Add a spoonful of mango chutney and a drizzle or dollop of mint-yogurt chutney and plain yogurt.

Garnish and season

Sprinkle chopped cilantro and 1 tsp toasted sesame seeds or nigella if using. Add a light sprinkle of 1/4 tsp garam masala and 1/4 tsp black pepper over the chicken for aroma. Serve with lemon wedges to squeeze over just before eating.

Storage & reheating

Store leftover chicken in an airtight container in the refrigerator up to 3 days. Reheat gently in a 350°F (175°C) oven for 8–10 minutes or in a skillet over medium heat until warmed through. Keep chutneys and fresh toppings separate until serving.