Chicken tikka bowls

 A couple of recipes in one for this one.  From Pinch of Yum.  The tikka paste and sauce recipe are linked from this one too.

For the tikka paste-

1 large onion, roughly chopped

5 cloves of garlic, crushed

2 tbs ginger, crushed

3 tbs garam masala

1 tbs chili powder

1 tbs cumin

1 tbs turmeric

1/2 tsp ground cloves

2 tsp salt

1/2 tsp cayenne 

1/2 cup cilantro stems

1/2 cup almonds

juice of one lemon

Place all the ingredients in a food processor and pulse until smooth

Use 1/4 cup portion to make the sauce and freeze the rest in 1/4 cup bags for later

To make the tikka sauce

In a small pan, drizzle a little oil and then toast your paste mix for a few minutes over medium heat for a few minutes

Add in 1 1/2 cups tomato puree and 1/2 cup water and cook 5-10 minutes or until it's a deep red color

Add in 14 ounce can of coconut milk and simmer until thickened, another 10 minutes

To make the white sauce

Add all to a food processor and process until smooth

1/4 cup mint leaves

1/4 cup dill

1/2 cup Greek yogurt or mayo

1/2 tsp salt

juice of one lime

1 clove of garlic

1 jalapeno pepper, seeded and deveined if you want it less spicy

For the pickled onions-

1 red onion, sliced

1 tsp salt

1 tbs sugar

Fill up your jar 3/4 of the way with vinegar and the rest with water

Add a lid and shake to dissolve everything

Store in the fridge

Finally, to the main part of the recipe (all these pieces keep in the fridge to make assembly pretty quick)

Cook up a crispy chicken piece, in the last 5 minutes, add some tikka sauce to the top

To your bowl, layer cooked quinoa or rice, chopped cabbage and carrot dressed with a little oil and vinegar and mayo, chopped Persian cucumbers, your chicken, pickled onions and white sauce