Tikka masala rice bake with crispy chicken is a super quick, one-pot meal using a simple tikka masala sauce for an easy dinner that is full of flavor. Even the rice cooks right in the baking dish!
This tikka masala rice uses a simple, 2-step process. You add the aromatics and sprinkle some spices on top add cheese and bake. Then take, that out of the oven, and serve!
No standing around sautéing needed! It has a very low active cooking time, once you have all the spices all ready to go!
Leaves in this recipe add that very authentic tikka masala flavor, but if you do not have the fenugreek leaves, you can use some extra ground coriander and a bit of ground mustard.
Why You will Love Tikka Masala Rice!
One-pan recipe with very little active cooking time.
2-step recipe is full of flavor!
Rice, Chicken and veggies all cook in a single pan. Authentic tikka masala flavor with so much less work.
Ingredients for Baked Chicken Tikka Rice
Steps for Baked Chicken Tikka Rice
Baked Chicken Tikka Rice
Ingredients
300 grams boneless Chicken
1 teaspoon Ginger Garlic Paste
1 tablespoon thick Curd
Half teaspoon Salt
1 teaspoon Red Chilli Powder
1/4th teaspoon Black Pepper Powder
Half teaspoon Garam Masala Powder
Half teaspoon Chat Masala
Half teaspoon Dried Fenugreek Leaves
1 tablespoon Mustard Oil
2 teaspoon Mustard Oil
1 teaspoon Ginger
1 teaspoon Garlic
2 Onions
3 medium Tomatoes
Half teaspoon Salt
1 to 2 tablespoon Oil
1 cup tricolor Capsicum
Onion
1 tablespoon Oil
1 tablespoon Garlic
1 cup Basmati Rice
Fresh Coriander
1 tablespoon Oil
1 teaspoon Garlic
1 teaspoon Kashmiri Red Chilli Powder
Half teaspoon Coriander Powder
Half teaspoon Cumin Powder
1/4th teaspoon Garam Masala Powder
2 pinch Turmeric Powder
2 to 3 tablespoon Water
1 teaspoon Dried Fenugreek Leaves
2 tablespoon Fresh Cream
1 tablespoon Tomato Ketchup
Cheese Slice
Mozzarella Cheese
Fresh Coriander
Steps
Take 300 grams boneless chicken, cut them into medium pieces, add 1 teaspoon ginger garlic paste,1 tablespoon thick curd; half teaspoon salt; 1 teaspoon red chilli powder, 1/4th teaspoon black pepper powder, half teaspoon garam masala powder, half teaspoon chat masala, half teaspoon dried fenugreek leaves, 1 tablespoon mustard oil, mix it well and marinate for 1 hour.
Heat 2 teaspoon mustard oil, in a pan add 1 teaspoon chopped ginger, 1 teaspoon chopped garlic, 2 onion roughly chopped, 3 medium tomatoes roughly chopped, half teaspoon salt, cook it till the onions and tomatoes are soft. Add a little water if required.
Then when cool down grind it into a thick paste and keep aside. Your onion tomato paste is ready.
Heat 1 to 2 tablespoon oil in a pan, now fry the marinated chicken pieces on medium to high flame, till a little crispy from both the sides cover and cook on low flame till the chicken is tender.
Then add 1 cup tricolor capsicum cut into small pieces, 1 onion cut into petals, stir fry it well for a minute then off the flame.
Now heat a piece of coal, place a small Katori in the middle of the pan, then put the burning coal in it, pour some drops of oil on the hot coal, cover the pan to give a smoky flavour to the chicken tikka pieces. Your Capsicum and chicken tikka is ready.
Heat 1 tablespoon oil in a kadai add 1 tablespoon chopped garlic, sauté till golden then add 1 cup boiled Basmati Rice, some Freshly chopped Coriander leaves some chill flakes then toss the cooked rice for a minute, stir it with light hands then off the flame and keep aside. Your garlic rice is ready.
Heat 1 tablespoon Oil in a pan, add 1 teaspoon chopped Garlic, sauté till golden then add the onion and tomato paste, 1 teaspoon Kashmiri Red Chilli Powder, Half teaspoon Coriander Powder, Half teaspoon Cumin Powder, 1/4th teaspoon Garam Masala Powder, 2 pinch Turmeric Powder, 2 to 3 tablespoon Water, 1 teaspoon dried Fenugreek Leaves, 2 tablespoon Fresh Cream, 1 tablespoon Tomato Ketchup, mix it well and cook for 2 minutes then off the flame. Your tikka gravy is ready.
Take a baking dish spread the tikka gravy in the dish then spread garlic rice on the gravy, then make a layer of some Cheese Slices on it, then put all the chicken tikka pieces along with Capsicum on the cheese layer then sprinkle some grated Mozzarella Cheese on the chicken pieces then sprinkle some chopped Coriander leaves and bake it on 180 degree celsius for 10 to 15 minutes till the cheese is caramelized.
You can do the same process in a frying pan by covering it and cooking till the cheese melts.
Serve with yogurt or raita dip. Pickled onions also go really well with tikka masala.
To make raita dip: mix 1/4th cup non-dairy yogurt with 2-3 tablespoons water, 1/4th each teaspoon cumin, salt, sugar and cayenne. Then add 1/2 cup or more grated cucumber or finely chopped onion or tomato. Mix in, garnish with cilantro and ground cumin.
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Tips *Adjust the chillies according to your taste. *Use chicken thigh boneless for best results. *You can add any cheese of your choice instead of Mozzarella cheese and the quantity of cheese depends on your taste.
