Easy Chicken Tikka Rice Recipe: Quick & Delicious Homestyle Meal

Name: Easy Chicken Tikka Rice Recipe: Quick & Delicious Homestyle Meal
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Indian
Ingredients: 500 grams Boneless Chicken Breast/Thighs (Cut into 1-inch cubes); 1/2 cup Plain Yogurt (Full-fat recommended); 1 tablespoon Ginger-Garlic Paste; 2 tablespoons Chicken Tikka Masala Powder; 1.5 cups Basmati Rice (Washed and soaked for 20 minutes); 1 medium Onion (Finely sliced); 1 medium Tomato (Chopped); 1 piece Green Chili (Slit (optional)); 3 cups Water/Chicken Broth; 1/4 cup Fresh Coriander (Chopped, for garnish); 2 tablespoons Cooking Oil/Ghee; to taste Salt

Learn how to make delicious Chicken Tikka Rice at home with this easy-to-follow recipe. Perfect for a flavorful weeknight dinner, this dish combines tender chicken marinated in rich tikka spices with fluffy, aromatic rice, creating a truly satisfying meal. Get ready to impress your family and friends!

#Chicken

#Tikka

#Rice

#Indian Food

#Dinner

#Quick Meal

#Spicy

#One Pot

Marinated Chicken Ready for Cooking

Recipe Information

15m

Prep Time

45m

Cook Time

Total Time

Servings

Medium

Indian

English

Nutrition (per serving)

450

Calories

35g

Protein

40g

Carbs

18g

Fat

Sizzling Chicken in the Pan

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Aromatic Rice and Spice Mixture

Instructions

0/6 completed

1
In a bowl, combine chicken cubes with yogurt, ginger-garlic paste, and chicken tikka masala powder. Mix well, cover, and marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.
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5m
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In a bowl, combine chicken cubes with yogurt, ginger-garlic paste, and chicken tikka masala powder. Mix well, cover, and marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.
5m
Marinating longer enhances flavor. For best results, marinate overnight.
2
Heat oil/ghee in a large pot or pan over medium-high heat. Add the marinated chicken and cook for 5-7 minutes until browned on all sides and mostly cooked through. Remove chicken from the pot and set aside.
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7m
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Heat oil/ghee in a large pot or pan over medium-high heat. Add the marinated chicken and cook for 5-7 minutes until browned on all sides and mostly cooked through. Remove chicken from the pot and set aside.
7m
Don't overcrowd the pan; cook in batches if necessary for even browning.

3
In the same pot, add sliced onion and sauté for 5-7 minutes until golden brown. Add chopped tomato and green chili (if using), and cook for another 3-5 minutes until tomatoes soften and release their juices.
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10m
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In the same pot, add sliced onion and sauté for 5-7 minutes until golden brown. Add chopped tomato and green chili (if using), and cook for another 3-5 minutes until tomatoes soften and release their juices.
10m
Scrape the bottom of the pot to incorporate any browned bits for extra flavor.
4
Add the soaked and drained basmati rice to the pot, stirring gently for 1 minute to coat it with the spices and onion mixture. Pour in water or chicken broth and season with salt. Bring to a boil.
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Add the soaked and drained basmati rice to the pot, stirring gently for 1 minute to coat it with the spices and onion mixture. Pour in water or chicken broth and season with salt. Bring to a boil.
5m
Measure water accurately for perfect rice texture. For every 1 cup of Basmati rice, use 2 cups of water.
5
Reduce heat to low, return the cooked chicken to the pot, gently mix it into the rice. Cover the pot tightly with a lid and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is cooked.
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20m
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Reduce heat to low, return the cooked chicken to the pot, gently mix it into the rice. Cover the pot tightly with a lid and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is cooked.
20m
Avoid lifting the lid during cooking to keep the steam trapped, which helps the rice cook evenly.

6
Once cooked, turn off the heat and let the rice rest, covered, for 5 minutes. Fluff gently with a fork, garnish with fresh coriander, and serve hot.
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Once cooked, turn off the heat and let the rice rest, covered, for 5 minutes. Fluff gently with a fork, garnish with fresh coriander, and serve hot.
5m
Resting the rice allows the steam to redistribute, making it fluffier.