One of my favorite meals to make is chicken tikka rice! This dish is not only delicious but also super easy to prepare in just one pot. The combination of tender chicken marinated in flavorful tikka paste, mixed with perfectly cooked rice, makes for a satisfying dinner. Topped with cheese, fresh coriander, and a bit of mango chutney, it’s a meal that always gets rave reviews from my family!
Method
Marinate the Chicken
To start, I take the diced chicken breast and place it in a mixing bowl. I then add the fat-free Greek yogurt, half of the tikka paste, and a mix of seasonings that includes garlic granules, onion granules, and curry powder. I give everything a thorough mix to ensure that the chicken is well coated with the marinade. This marinating step is key as it infuses the chicken with flavor and helps tenderize the meat. After mixing, I let the chicken sit for about 10-15 minutes while I prepared the other ingredients, allowing the flavors to develop.
Cook the Chicken
Next, I heat a large frying pan over medium heat. Once the pan is hot, I add a splash of oil to prevent sticking, and then I add the marinated chicken pieces to the pan. I fry the chicken for about 3-4 minutes on each side until it’s cooked through and golden brown. The sizzling sound as the chicken hits the pan is always a good sign! Once the chicken is fully cooked, I remove it from the pan and set it aside on a plate, allowing it to rest while I prepare the next steps.
Sauté the Vegetables and Rice
In the same pan, I add the diced onion and cook it for a few minutes until it becomes soft and translucent. This step helps to build a flavor base for the dish. Once the onion is softened, I add the crushed garlic to the pan and sauté for about 30 seconds until fragrant. After that, I pour in the uncooked rice along with the remaining tikka paste, tomato puree, and a bit more of the seasoning mix. I stir everything together to ensure the rice is well coated in the flavorful mixture, which will enhance its taste as it cooks.
Add the Stock and Simmer
Once the rice is evenly coated, I carefully pour in the chicken stock. I bring the mixture to a boil, ensuring that the rice is fully submerged in the liquid. Once it’s boiling, I reduce the heat to low, cover the pan with a lid, and let it simmer for about 12 minutes. During this time, I occasionally lift the lid to give it a gentle stir, preventing the rice from sticking to the bottom of the pan. If the rice appears too dry, I’ll add a splash more of stock or water to keep it moist.
Combine and Melt the Cheese
When the rice is fully cooked and has absorbed most of the stock, I return the cooked chicken to the pan, placing it on top of the rice. To add a delightful richness, I sprinkle the grated cheese over everything and pop the lid back on for a few minutes. This allows the cheese to melt beautifully, creating a creamy texture that complements the dish perfectly.
Garnish and Serve
Finally, once the cheese is melted and gooey, I remove the lid and scatter chopped fresh coriander over the top for a burst of color and flavor. I serve the chicken tikka rice hot, accompanied by mango chutney and a dollop of mint and garlic yogurt on the side. This adds a sweet and tangy kick to the meal, making it even more delicious.
Chicken Tikka Rice
Equipment
- Large frying pan with a lid
- Mixing bowl
- Wooden spoon or spatula
- Measuring spoons and cups
- Knife and cutting board
Ingredients
- For the Chicken Tikka:
- 1 diced onion
- 2 tablespoons tikka paste
- 2 tablespoons tomato puree
- 20 g fat-free Greek yoghurt
- 400 g diced chicken breast
- 500 ml chicken stock
- 260 g dry rice
- 3 crushed garlic cloves
- 1 tablespoon curry powder
- 1 tablespoon garlic granules
- 1 tablespoon onion granules
- Toppings:
- 80 g reduced-fat grated cheese
- 1 tablespoon chopped coriander
- Mango chutney for serving
- Greek yoghurt mixed with mint and garlic for serving
Instructions
- To start, I add the diced chicken breast to a mixing bowl along with the fat-free Greek yoghurt, half of the tikka paste, and seasonings. I mix everything together until the chicken is well coated. Then, I heat a frying pan over medium heat and fry the chicken for about 3-4 minutes on each side, or until it’s cooked through and golden.
- Once the chicken is cooked, I set it aside and add the diced onion to the pan. I cook the onion until it becomes soft, which usually takes a few minutes. After that, I add the crushed garlic and uncooked rice to the pan, along with the tomato puree and the remaining tikka paste and seasonings. I stir everything together to make sure the rice is well coated.
- Next, I pour in the chicken stock and bring it to a boil. Once it’s boiling, I reduce the heat, cover the pan with a lid, and let it simmer for about 12 minutes, or until the rice is fully cooked.
- When the rice is done, I add the cooked chicken on top, sprinkle the grated cheese over everything, and pop the lid back on for a few minutes to let the cheese melt.
- Finally, I scatter chopped coriander on top and serve the dish with mango chutney and mint garlic yoghurt on the side for extra flavor!
Notes
Serving Suggestions
This chicken tikka rice is delicious served hot, and the mango chutney adds a sweet and tangy kick. You can also pair it with a simple green salad or some roasted vegetables for a complete meal. Don’t forget to have some extra Greek yoghurt on the side for those who like it creamy!
Fun Fact
Did you know that tikka masala is actually a dish that was created in the UK? It’s a fusion of Indian flavors and British tastes, and it has become incredibly popular around the world!
Conclusion
Chicken tikka rice is a fun and flavorful dish that’s perfect for any night of the week. It’s easy to make, satisfying, and packed with delicious flavors. I hope you enjoy trying this recipe and that it becomes a favorite in your home just like it is in mine!