Chicken Tikka Lunch Bowl

Hey everyone, this recipe will show you how to make a speedy version of chicken tikka masala perfect for a fresh and vibrant lunch! This recipe uses the classic ingredients of chicken tikka masala and is served with basmati rice and black beans, as a deconstructed chicken tikka masala.

I think this recipe is really complete in terms of flavour, nutrition and authenticity. It's an amazing and quick way to dive into true Indian cooking. Be sure to watch the video below to see how to assemble this dish!

Serves: 2


  • 2 tbsp lemon juice
  • 4-6 oz chicken breast, cubed
  • 1/2 tsp garam masala
  • 1 tbsp deggi mirch 
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 2 cups tomatoes, canned or finely chopped
  • 1-2 tsp kasoori methi
  • 1 tbsp honey
  • 1/2 cup basmati rice
  • 1/2 small onion, finely chopped
  • 1 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1/4 Turmeric 
  • 1.5 tsp cumin seeds
  • 2 tsp butter
  • 3/4 cup black beans or beans of choice
  • 1 tbsp cilantro 
  • 4-8 green chillies
  • 2-3 tbsp heavy cream
  • 1 tbsp tomato paste
  • 1 tbsp olive oil
  • Salt to taste


  1. Preheat oven to 450 F. 
  2. Prepare marinade by squeezing fresh lemon juice. 
  3. Add deggi mirch, garam masala, and garlic and ginger. 
  4. Chop chicken into bite sized cubes and add to marinade. Let the chicken marinate as the oven gets hot. Cook for 15-20 minutes, while you make the masala. 
  5. Heat butter in a pan on medium heat and add 1 tsp cumin seeds. Then add the remaining ginger and garlic paste. 
  6. Keep stirring until aromatic and rawness of ginger and garlic is cooked off 
  7. Add onions and green chillies and cook until translucent. Then add the tomatoes, red chilli powder, coriander powder, salt and turmeric. 
  8. Cook until tomatoes are broken down and oil is released from the sides. 
  9. Blend until smooth and return to pan. 
  10. Finish sauce with kasoori methi, honey and cream and taste for salt. 
  11. Cook rice according to package instructions.
  12. Heat another pan on medium heat with some olive oil. Fry the remaining cumin seeds and add in the beans. Stir until heated and aromatic. 


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