How long does the Masala Chicken and Oats Bowl take to make?

About 35 minutes altogether, with 10 minutes of prep and 25 minutes of cooking for the chicken and the masala oats.

Can I use chicken thighs instead of breast in a Masala Chicken and Oats Bowl?

Yes, boneless chicken thighs work well and stay juicier. Cut them into the same bite-sized pieces and cook until there is no pink in the centre.

How do I stop the masala oats turning gluey?

Stir the oats into boiling water and cook them only until just thick, then take them off the heat. They keep thickening as they sit, so loosen with a splash of hot water if needed.

How can I make this chicken and oats bowl spicier?

Add more of the curry blend to the chicken marinade, or stir a chopped green chilli in with the onion and garlic. A pinch of garam masala at the end adds extra warmth.

Can I prepare the masala chicken ahead of time?

Yes, marinate the chicken pieces the night before and keep them covered in the fridge. Cook the oats fresh when you eat, since they set firm once cold.

Masala Chicken And Oats Bowl Recipe

Name: Masala Chicken and Oats Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 350G Frohweins Chicken Breast Fillets Supremes Skinless; - Saffola Classic Masala Oats; 100 G Rajah Garam Masala; 240G Spice Kitchen Curry Blend Trio, 240G; 750 G Top-Op Table Salt Drums; 1 Onion Large 1 Each; 50G Black Garlic Cloves, 50G; 1 Piece Cucumber 1Pc; - Biona Capers in Olive Oil; 1 Lemon - 1 Each

Indian cuisine · 523 calories

About this recipe

Masala Chicken and Oats Bowl is the perfect way to kickstart your morning with high-protein goodness and vibrant Indian flavors. Tender chicken breast is marinated in aromatic spices, then cooked to golden perfection. These savory bites are paired with creamy masala-infused oats, enriched with grated carrots for added nutrition and texture. Topped with refreshing cucumber slices and a hint of zesty lemon juice, this dish offers a balanced combination of flavors that are both comforting and energizing. It's an ideal breakfast for busy mornings, delivering 33g of protein to fuel your day while keeping you satisfied. The preparation is simple and manageable within 35 minutes, making it a great choice for families or individuals looking for a quick yet wholesome start to the day. Whether you're a fan of Indian cuisine or simply seeking variety in your breakfast rotation, this dish will surely become a favorite.

Ingredients

350G Frohweins Chicken Breast Fillets Supremes Skinless
- Saffola Classic Masala Oats
100 G Rajah Garam Masala
240G Spice Kitchen Curry Blend Trio, 240G
750 G Top-Op Table Salt Drums
1 Onion Large 1 Each
50G Black Garlic Cloves, 50G
1 Piece Cucumber 1Pc
- Biona Capers In Olive Oil
1 Lemon - 1 Each

Instructions

1. Cut the chicken breast into bite-sized pieces and marinate with 1 teaspoon of Spice Kitchen Curry Blend Trio and a pinch of Top-Op Table Salt Drums for 10 minutes.
2. Peel and finely chop the onion and garlic; grate the Fresh Carrots and slice the Fresh Cucumber thinly.
3. Heat olive oil in an air fryer-safe pan or skillet and sauté the chopped onion and garlic until golden brown.
4. Add the marinated chicken pieces to the pan and cook for 10 minutes, stirring occasionally, until fully cooked and golden brown.
5. While the chicken is cooking, boil water in a pot and stir in the Saffola Classic Masala Oats. Cook for 3-4 minutes until thickened.
6. Add the grated carrots to the oats and stir until combined, cooking for an additional 2 minutes.
7. Transfer the cooked oats and carrots mixture into serving bowls and top with the cooked chicken pieces.
8. Garnish the dish with sliced cucumber and a squeeze of fresh lemon juice for added flavor and freshness.
9. Serve immediately while warm and enjoy this hearty, protein-rich breakfast.

How to make Masala Chicken And Oats Bowl

Marinate the chicken. Cut the chicken breast into bite-sized pieces and marinate with 1 teaspoon of curry blend and a pinch of table salt for 10 minutes, while you chop the onion and garlic, grate the carrots and slice the cucumber.
Cook the chicken. Heat olive oil in a pan and sauté the onion and garlic until golden brown, then add the chicken and cook for 10 minutes, stirring occasionally, until fully cooked and golden.
Cook the oats. While the chicken cooks, boil water in a pot, stir in the masala oats and cook for 3-4 minutes until thickened, then add the grated carrots and cook for 2 more minutes.
Assemble the bowls. Transfer the oats and carrot mixture into serving bowls and top with the cooked chicken pieces, spreading them evenly across each bowl.
Garnish and serve. Garnish with the sliced cucumber and a squeeze of fresh lemon juice for freshness, then serve immediately while warm as a hearty breakfast.

Frequently asked questions

How long does the Masala Chicken and Oats Bowl take to make?: About 35 minutes altogether, with 10 minutes of prep and 25 minutes of cooking for the chicken and the masala oats.
Can I use chicken thighs instead of breast in a Masala Chicken and Oats Bowl?: Yes, boneless chicken thighs work well and stay juicier. Cut them into the same bite-sized pieces and cook until there is no pink in the centre.
How do I stop the masala oats turning gluey?: Stir the oats into boiling water and cook them only until just thick, then take them off the heat. They keep thickening as they sit, so loosen with a splash of hot water if needed.
How can I make this chicken and oats bowl spicier?: Add more of the curry blend to the chicken marinade, or stir a chopped green chilli in with the onion and garlic. A pinch of garam masala at the end adds extra warmth.
Can I prepare the masala chicken ahead of time?: Yes, marinate the chicken pieces the night before and keep them covered in the fridge. Cook the oats fresh when you eat, since they set firm once cold.