Save This Mango Masala Chicken Tidy Bowl recipe is my go-to for a punchy weeknight meal that feels special but comes together with ease. You get juicy masala-spiced chicken, sweet ripe mango, and a creamy tangy yogurt sauce (all tucked together with cool veggies and fluffy rice). Each bite bursts with freshness and layered spice, making it perfect for meal prep or crowd pleasing dinners.
I first whipped up these bowls for a picnic (everyone raved over the cheerful colors and bold flavors). Now it is on regular dinner rotation, especially on warmer nights when I want something vibrant and light yet filling.
Ingredients
- Chicken thighs: add deep flavor and stay juicy Use boneless and skinless for quick cooking and easy slicing
- Greek yogurt: in the marinade keeps chicken tender Choose whole milk yogurt for richness
- Lemon juice: brightens and helps tenderize the chicken Freshly squeezed gives the best flavor
- Garam masala and ground cumin: are the soul of the spice blend Go for a good quality brand for maximum aroma
- Turmeric and chili powder: add warmth and mild heat
- Fresh garlic and ginger: bring zing and depth Use freshly minced or grated for best results
- Basmati rice: delivers light fluffy texture Rinse thoroughly for perfect separate grains
- Ripe mango: brings a burst of sweetness Choose one that feels just soft to the touch
- Red onion, cucumber, and red bell pepper: offer crunch and contrast Pick firm, vibrant veggies
- Fresh cilantro: provides a bright herby note Look for perky leaves
- Lime juice: in the sauce adds zing Freshly squeezed is best for tang
- Roasted cashews: give nutty crunch Toast them lightly if starting raw
- Salt and pepper: round everything out Taste and adjust as you go
Instructions
- Marinate the Chicken:
- Combine chicken pieces with Greek yogurt lemon juice garam masala ground cumin turmeric chili powder salt minced garlic and grated ginger Mix well so every piece is coated Let sit at least 15 minutes on the counter or up to 2 hours in the fridge for even more flavor
- Cook the Rice:
- Rinse basmati rice in water several times until it runs clear This removes extra starch for fluffier rice In a saucepan combine rice water and salt Bring to a boil then cover lower the heat and simmer for 12 minutes Remove from heat still covered and rest 10 minutes then fluff with a fork
- Sear the Chicken:
- Heat a large skillet over medium high When hot add marinated chicken in a single layer Cook 8 to 10 minutes turning occasionally so each side gets golden and cooked through Set chicken aside
- Make the Masala Yogurt Sauce:
- Whisk together Greek yogurt lime juice garam masala ground cumin salt and pepper Taste and adjust seasoning as you like Chill it until serving time
- Mix the Mango Salad:
- In a bowl combine diced ripe mango thinly sliced red onion diced cucumber diced red bell pepper and chopped cilantro Toss gently so the mango stays juicy and holds its shape
- Build the Bowls:
- To serve divide rice among individual bowls Top with portions of cooked chicken spoonfuls of mango salad and generous drizzles of masala yogurt sauce
- Garnish and Serve:
- Finish each bowl with chopped roasted cashews and extra fresh cilantro leaves Serve right away for best flavor and texture
Save My favorite part is always the mango (the bit of sweetness pulls the whole dish together and reminds me of summers in the backyard slicing fruit with my kids). Every time we make this one, everyone ends up digging in straight from the bowl.
Storage Tips
Let any leftovers cool fully before transferring into airtight containers Rice, chicken, salad, and sauce can all be stored separately in the fridge for up to three days Keep garnishes like nuts and cilantro on the side and add just before serving for best crunch and color
Ingredient Substitutions
If you prefer a vegetarian bowl swap the chicken for pressed tofu or cooked chickpeas Try swapping mango with diced peach or pineapple in a pinch For a dairy free sauce use a plain unsweetened coconut yogurt The salad is flexible (add shredded carrots or chopped snap peas if you have them)
Serving Suggestions
Pile everything into meal prep boxes or serve family style with each component in a big bowl at the table For parties these bowls make fun build your own platters Pair them with warm naan or a crisp green salad For drinks a mango lassi or dry white wine makes a great match
Cultural and Seasonal Notes
This recipe draws on classic Indian spices and yogurt marinades but reimagines them into a modern easy bowl Mango peaks in late spring and summer so take advantage of the best fruit you can find In winter try with diced citrus instead
Save With these Mango Masala Chicken bowls you will enjoy color and flavor in every bite. Make a double batch (it disappears fast)!
Recipe FAQ
- → How long should the chicken marinate?
Marinate the chicken for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor infusion.
- → Can I make a vegetarian version?
Absolutely! Substitute chicken with tofu or chickpeas for a satisfying plant-based alternative.
- → What type of rice works best?
Basmati rice is recommended for its light, fluffy texture, but jasmine rice can be used as an alternative.
- → Are cashews necessary for garnish?
Cashews add crunch and nutty flavor but are optional. Leave out for nut allergies or personal preference.
- → How spicy is this dish?
The bowl features mild masala warmth. Heat can be increased by adding fresh chili to the salad or marinade.
- → What can I serve alongside?
Mango lassi or crisp Sauvignon Blanc pair beautifully, balancing richness and accentuating fresh flavors.