Easy Chicken Tikka Masala Bowls
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These Easy Chicken Tikka Masala Bowls combine tender chicken, jasmine rice, peas, and bell peppers in a creamy jarred sauce for a quick family dinner or convenient meal prep lunches. Each bowl is creamy, filling, and surprisingly easy to prepare in about 35 minutes.
I have been making more meal prep recipes lately because having individual meals in the refrigerator makes busy weeks so much easier for my family. This chicken tikka masala meal prep has quickly become one of my favorite ways to transform basic chicken and rice into something a little more exciting. The jarred tikka masala sauce gives me plenty of flavor without measuring a long list of spices or making the sauce from scratch.
If you enjoy easy meal prep bowls like this one, be sure to try my Honey Garlic Chicken Meal Prep Bowls, Cheeseburger Rice Bowls, and Pulled Pork Burrito Bowls, too.
Table of contents
- Why I Love These Chicken Tikka Masala Meal Prep Bowls
- Ingredients You’ll Need
- How to Make Easy Chicken Tikka Masala Meal Prep Bowls
- My Best Tips for Perfect Tikka Masala Rice Bowls
- What to Serve With Chicken Tikka Masala
- Recipe Variations
- How to Store and Reheat Chicken Tikka Masala Meal Prep
- Frequently Asked Questions
- More Easy Meal Prep Bowls to Try
Why I Love These Chicken Tikka Masala Meal Prep Bowls
There is so much to love about this easy chicken tikka masala recipe. It has the creamy, warmly spiced flavor I crave, but it is simple enough to make on a busy weeknight.
Using prepared tikka masala sauce is my favorite shortcut. I can get the chicken tikka masala rice bowls into the refrigerator quickly without sacrificing the rich flavor that makes the dish so satisfying.
I also love that every bowl is a complete meal. The chicken provides plenty of protein, the jasmine rice makes the bowls hearty, and the peas and bell peppers add color and vegetables. Each serving contains approximately 38 grams of protein, making it a filling option for lunch or dinner.
Best of all, the recipe makes five generous servings. I can portion everything at once and have easy lunches or quick dinners ready to reheat throughout the week.
Ingredients You’ll Need
This shortcut chicken tikka masala with jarred sauce uses simple ingredients that are easy to find at most grocery stores.
- Boneless, skinless chicken breasts: Cut the chicken into similar bite-sized pieces so they cook evenly. Boneless, skinless chicken thighs can be substituted if you prefer darker, juicier meat.
- Olive oil: A small amount of oil helps the chicken brown and keeps it from sticking to the skillet. Avocado oil or another neutral cooking oil will also work.
- Tikka masala sauce: Prepared sauce is the shortcut that makes this recipe so quick and convenient. Choose a mild or spicy variety based on your preference. Since brands vary in thickness and flavor, use one you already enjoy.
- Jasmine rice: Jasmine rice has a soft texture and subtle fragrance that pair beautifully with creamy tikka masala sauce. Basmati or another long grain white rice can be substituted, but follow the cooking directions and liquid ratio recommended for that rice.
- Water: The water cooks the jasmine rice and gives it a fluffy texture.
- Salt: Adding salt to the cooking water seasons the rice from the inside instead of leaving it bland beneath the flavorful chicken.
- Frozen peas: Peas add sweetness, color, and another easy vegetable to the meal prep bowls. There is no need to thaw them first.
- Bell peppers: Any color of bell pepper will work. I like using red, orange, or yellow peppers because their mild sweetness complements the creamy sauce.
- Plain Greek yogurt: An optional spoonful of Greek yogurt makes each bowl even creamier and helps balance the warm spices. Add it after reheating rather than before storing the bowls.
- Fresh cilantro: Cilantro adds a bright, fresh finish to the rich tikka masala sauce. Leave it off if you do not enjoy its flavor.
- Lime wedges: A squeeze of fresh lime juice wakes up all the flavors and adds a little acidity to the finished bowl.
How to Make Easy Chicken Tikka Masala Meal Prep Bowls
The rice and chicken cook at the same time, so the entire recipe is ready in about 35 minutes. Have your meal prep containers ready before you begin so you can portion everything while it is still warm.
My Best Tips for Perfect Tikka Masala Rice Bowls
- Rinse the jasmine rice until the water becomes mostly clear. This is a small step that works for me in my kitchen every time because it removes excess starch and keeps the cooked rice from becoming overly sticky.
- Cut the chicken into evenly sized pieces. Smaller, uniform pieces cook faster and are less likely to leave you with some pieces that are dry and others that are undercooked.
- Avoid crowding the skillet. Use a large skillet so the chicken can brown rather than steam.
- Use an instant read thermometer to check the chicken. The thickest pieces should reach 165°F.
- Taste your jarred sauce before adding extra salt or seasonings. Prepared tikka masala sauces vary considerably in saltiness and spice level.
- If you prefer softer bell peppers, cook them in the olive oil for 3 to 4 minutes first. Transfer them to a plate, cook the chicken, and return the peppers to the skillet with the sauce.
- Leave the lids slightly open while the bowls cool briefly. This allows steam to escape so excess condensation does not collect inside the containers.
- Refrigerate the bowls within two hours.
- Add Greek yogurt, cilantro, and lime after reheating. These toppings taste freshest when added just before serving.
What to Serve With Chicken Tikka Masala
These chicken tikka masala meal prep bowls are already a complete meal, so you do not need to add anything else. The combination of chicken, rice, peas, and peppers is hearty and filling on its own.
For a larger dinner, serve the bowls with warm naan for scooping up the creamy sauce. Roasted broccoli, cauliflower, or zucchini would add even more vegetables without competing with the tikka masala flavor.
A simple cucumber salad is another refreshing option. The cool, crisp cucumbers provide a nice contrast to the warm sauce. You can also add a spoonful of plain Greek yogurt and a squeeze of lime juice directly to each bowl after reheating.
Recipe Variations
Use Chicken Thighs
Replace the chicken breasts with boneless, skinless chicken thighs. They may need a little additional cooking time depending on the size of the pieces, so always verify that they have reached 165°F.
Add More Vegetables
Add roasted broccoli, cauliflower, or diced zucchini to the bowls. If using zucchini, sauté it briefly before adding the sauce so it does not release too much water into the skillet.
Make It Spicier
Choose a spicy jarred tikka masala sauce or add a small pinch of cayenne pepper or red pepper flakes. Add only a little at first because you can always increase the heat later.
Change the Rice
Use basmati rice, brown rice, or your favorite long grain white rice. Cooking times and liquid amounts vary, so prepare the rice according to its package directions.
Make It Extra Creamy
Stir a small splash of coconut milk into the sauce or add plain Greek yogurt after reheating. Do not boil the Greek yogurt because it may separate.
Make Lower Carb Bowls
Replace some or all of the jasmine rice with cauliflower rice. Keep the cauliflower rice separate until you assemble the bowls so it does not become watery.
How to Store and Reheat Chicken Tikka Masala Meal Prep
Store the assembled chicken tikka masala bowls in covered containers in the refrigerator for up to four days. Keep the Greek yogurt, cilantro, and lime separate and add them after reheating.
Reheat one bowl in the microwave until the rice and chicken are steaming hot throughout. If the rice seems dry, sprinkle a teaspoon or two of water over it before reheating. You can also stir a splash of water or coconut milk into the chicken mixture if the sauce has thickened in the refrigerator.
For even heating, loosen the rice and stir the chicken mixture halfway through reheating. Microwave times vary depending on the container, serving size, and microwave wattage.
Frequently Asked Questions
Yes. Jarred tikka masala sauce is what makes this an especially quick and approachable meal prep recipe. It already contains the tomato, cream, and spices needed to create a flavorful sauce, so you do not have to make one from scratch.
Jasmine rice works especially well in these meal prep bowls because it cooks quickly and has a fluffy texture. Basmati rice is also a delicious and more traditional pairing. Either one will absorb the creamy sauce nicely.
The chicken should be completely thawed before cutting and cooking it. Thawed chicken cooks more evenly and browns more effectively in the skillet.
Fresh bell peppers provide the best tender crisp texture, but frozen peppers can be used. Add them directly to the sauce and expect them to be softer after cooking and reheating.
These chicken tikka masala meal prep bowls can be refrigerated for up to four days. Place them in the refrigerator within two hours of cooking and keep them covered.
Yes, the chicken, sauce, and rice can be frozen in freezer safe containers. Leave off the Greek yogurt, cilantro, and lime until serving. Thaw a bowl overnight in the refrigerator before reheating for the best texture.
The spice level depends primarily on the jarred tikka masala sauce you choose. Use a mild sauce for a family friendly meal or a spicy variety if you prefer more heat.
These Easy Chicken Tikka Masala Meal Prep Bowls bring plenty of flavor to an ordinary weekday lunch without requiring hours in the kitchen. Give the recipe a try, and please come back to leave a rating and comment to let me know how your bowls turned out!
Easy Chicken Tikka Masala Bowls
Ingredients
- 1½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 Tbsp olive oil
- 1 15-oz jar tikka masala sauce
- 2 cups uncooked jasmine rice
- 3 cups water
- 1 tsp salt
- 1 cup frozen peas
- 2 bell peppers, any color, diced
- Plain Greek yogurt, for serving (optional)
- Fresh cilantro, for garnish (optional)
Directions
- Rinse the rice under cold water. Combine the rice, water, and salt in a medium saucepan. Bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes. Remove the saucepan from the heat and let the rice stand, covered, for 10 minutes before fluffing it with a fork.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until browned and the internal temperature reaches 165°F.
- Stir in the tikka masala sauce, frozen peas, and diced bell peppers. Reduce the heat and simmer for about 5 minutes, or until the sauce is heated through and the vegetables are tender-crisp.
- Divide the rice evenly among 5 meal-prep containers. Top each portion with the chicken tikka masala mixture.
- Let the bowls cool briefly before covering and refrigerating. Refrigerate within 2 hours of cooking.
Notes
- Store the meal-prep bowls in the refrigerator for up to 4 days.
- Reheat until the chicken and rice are steaming hot throughout.
- Add a dollop of plain Greek yogurt after reheating for extra creaminess.
- Garnish with fresh cilantro and a squeeze of lime juice, if desired.
- For additional vegetables, add roasted broccoli, cauliflower, or diced zucchini.
- Boneless, skinless chicken thighs can be substituted for the chicken breasts.
- For softer bell peppers, sauté them in the olive oil for 3–4 minutes before adding the chicken. Transfer them to a plate, cook the chicken, and return the peppers when adding the sauce.
- If the bowls seem dry after reheating, stir a splash of water or coconut milk into each portion before reheating.
Nutrition Facts
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More Easy Meal Prep Bowls to Try
If you love having satisfying lunches and quick dinners ready in the refrigerator, do not miss these other easy meal prep recipes. From flavorful chicken and rice bowls to hearty ground beef and pulled pork meals, these reader favorites make planning the week a little easier.
