Chicken Tikka Masala with Rice


Here we go with a 3rd installment, of our end of summer series. Today will be preparing the Indian and Scottish dish, chicken takka masala with rice. If you like spicy dishes, this recipe you’ll love. You can control how much heat, that you have with this dish.

There are many ways to cook chicken tikka masala. If you like you can make, chicken tikka masals. There are many Indian chicken tikka masala recipes, out there. You can also fix, vegetarian chicken tikka masala.

Chicken tikka masala is chicken tikka, chunks of chicken marinated in spices and yogurt (optional), the recipe below does not have it, that is then baked in a tandoor oven, and served in a masala (spice mix) sauce. I tomato and coriander sauce is common, but there is no standard recipe for chicken tikka masala; a survey found that, the only ingredient, found to be common was chicken. The sauce usually includes tomatoes (frequently as purée), cream, coconut cream in various purée.


2 tablespoons canola oil, divided
1 cup smoked basmati rice
1 1/2 cups water
1/2 teaspoon kosher salt
1 pound chicken breast tenderloins
1 pound stake-topper vegetables (fresh presliced mushrooms, onions and bell peppers)
14 ounce tikka masala cooking sauce
14 teaspoon red pepper flakes, more if you like (optional)
1/3 cup fresh, cilantro, coarsely chopped
1/3 cup fresh sliced green onions


1. Preheat 4-quart saucepan on medium-high. Place 1 tablespoon oil in pan, then add rice, cook and stir 1 minute. Add water and salt; bring to a ball. Reduce heat to low and cover; simmer 18- 20 minutes are until water is absorbed and rice is tender.

2. Preheat large, nonstick sauté pan on medium-high, 2-3 minutes. (Cut tenders into halves or thirds, if desired.) Place remaining 1 tablespoon oil in pan then add chicken; cook 4-6 minutes, turning occasionally, or until browned. Add vegetables; cook and stir 3 minutes.

3. Reduce heat to low. Add tikka sauce and pepper flakes, then cover; simmer 4-5 minutes, stirring occasionally, or until chicken is 165°F. Meanwhile, chopped cilantro.

4. Stir cilantro and green onions into chicken. Fluff chicken with a fork. Serve Rice would chicken

Servings: 4
Prep Time: 5 Minutes
Cook Time: 35 to 45 Minutes
Total Time: 40 to 50 Minutes

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