Perfect as a meal prep or as a last minute dinner, this Ground Chicken Tikka Masala Bowl takes under 30 minutes to make! Saucy and served with a side of basmati rice, you’re going to want to make extra!
Why You’ll Love These Ground Chicken Tikka Masala Bowls
I love chicken tikka masala. One of my favourite Instant Pot recipes is my Chicken Tikka Masala and is my go-to if I’m craving something saucy. However, I’ve gotten some questions about it for how to make it without an Instant Pot. So today, I’ve got this delicious simple ground chicken version of it made on the stove top.
I chose ground chicken for this instead of the traditional chicken thighs as this recipe can be used outside of these bowls. You can use this flavourful ground chicken tikka masala as a taco filling, a burrito filling, and more! So leftovers are great and can be repurposed in other ways.
Authentic/Traditional Chicken Tikka Masala is usually made with chicken that’s marinated in yogurt, then skewered and chargrilled but this is my lazy homemade version so I skipped that to cut down on time.
Your Shopping List
- olive oil
- onions
- ground chicken
- paprika: smoked or sweet paprika, it’s up to you
- garam masala
- cinnamon
- turmeric
- garlic: minced
- passata (aka strained tomatoes)
- coconut milk: full fat only, I find that non-full fat ones don’t make the sauce taste as good.
How To Make These Bowls
- In a sauté pan on medium heat, add in the olive oil and chopped onions with salt. Sauté for 2-3 minutes, until the onions have softened.
- Next, add in the ground chicken along with the spices to pan and sauté until browned, breaking up the ground chicken with a wooden spatula. After 3-4 minutes, add in the garlic. After another 2-3 minutes, add in the passata sauce and coconut milk.
- Lower the heat and simmer until the mixture has combined and thickened a bit.
- When done, serve with a side of rice or portion out into meal prep containers.
Recipe Variations
- Don’t have ground chicken? Try ground turkey, pork, or beef. Whatever you have in your freezer would work in a pinch!
Tips on Meal Prepping This Recipe and Notes
- I diced my onions but you can also slice it instead if you prefer.
- Since ground chicken has less fat in it, it’s easy to accidentally dry it out by cooking it on too high of heat. Be sure to keep the heat on medium.
- I use 400 mL of tomato passata and half a can of coconut milk. However, if you prefer your recipe to be more saucy, feel free to double that as well as doubling the spices.
- I like using these two compartment meal prep containers for the chicken tikka masala because they keep the rice separate from the sauce. Usually I don’t mind the two combining but by day 4, it keeps the rice from being soggy.
Ground Chicken Tikka Masala Bowl
Ingredients
Instructions
- In a sauté pan on medium heat, add in the olive oil and chopped onions with salt. Sauté for 2-3 minutes, until the onions have softened.
- Next, add in the ground chicken along with the spices to pan and sauté until browned, breaking up the ground chicken with a wooden spatula. After 3-4 minutes, add in the garlic. After another 2-3 minutes, add in the passata sauce and coconut milk.
- Lower the heat and simmer until the mixture has combined and thickened a bit.
- When done, serve with a side of rice or portion out into meal prep containers.
More Recipes You May Enjoy
- Instant Pot Chicken Tikka Masala
- Spicy Soy Garlic Butter Noodles with Beef
- Thai Inspired Peanut Noodle Salad with Pork
- Gochujang Braised Chickpeas
- Bacon, Mushroom, Spinach Pasta
- Honey Hoisin Beef Bowls
- Dutch Oven Chicken
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Instagram: @carmyshungry
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Email: [email protected]
Matt
It was okay, didn’t love it, didn’t hate it. Some flavor, but kind of bland.