Chicken tikka rice is a delightful fusion dish that brings together the rich flavors of traditional Indian chicken tikka and the comforting simplicity of a rice bowl. This recipe is perfect for those busy weeknights when you crave something delicious yet easy to prepare.
Ingredients
Scale:
500g boneless chicken thighs, cut into bite-sized pieces
150g plain yogurt, preferably full-fat
2 tablespoons lemon juice, freshly squeezed
2 tablespoons vegetable oil
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric powder
1 teaspoon chili powder
2 cloves garlic, minced
1-inch ginger, grated
Salt to taste
1 cup basmati rice, rinsed and drained
2 cups chicken or vegetable broth
1 onion, finely chopped
1 tablespoon vegetable oil or ghee
1 teaspoon cumin seeds
Salt to taste
Fresh coriander leaves, chopped (for garnish)
Optional: lemon wedges and cucumber slices
Instructions
In a large bowl, combine the yogurt, lemon juice, vegetable oil, garam masala, ground cumin, ground coriander, turmeric powder, chili powder, minced garlic, grated ginger, and salt. Mix well until you have a smooth mixture. Add the chicken pieces, ensuring they are well-coated with the marinade. Cover and refrigerate for at least 15 minutes.
Heat a large skillet over medium-high heat. Add a splash of vegetable oil. Once hot, add the marinated chicken pieces in a single layer. Cook for about 5-7 minutes, until the chicken is browned and cooked through. Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F). Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and cumin seeds. Sauté for about 3-4 minutes, until the onions are translucent and fragrant.
Stir in the rinsed basmati rice and cook for 1-2 minutes, allowing the rice to toast slightly with the onion mixture.
Pour in the chicken or vegetable broth and season with salt. Bring to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for about 15 minutes, or until the rice is tender and has absorbed all the liquid.
Once the rice is cooked, fluff it with a fork to separate the grains. Add the cooked chicken back into the skillet and gently mix to combine. Cook for an additional 2-3 minutes.
Remove from heat and garnish with chopped coriander leaves. Serve hot, paired with lemon wedges and cucumber slices, if desired.
