How to Make Vegetable Rice with Chicken Tikka Masala

Irresistible temptation to eat Indian dishes. Why go out when you can make it at home with pantry ingredients for a weekday dinner in less than one hour. The spice and flavor-rich gravy with tender and golden brown chicken, delicious raita, and vegetable rice will make your whole family happy.
Authentic tikka masala is made with chicken marinated in spices and chicken. Typically it is grilled and served with creamy tomato curry sauce. The homemade version is quicker and more comfortable than the traditional dish yet offers tender chicken with mouth-watering flavors.
The creamy tikka masala curry sauce has a rich combination of authentic spices that are simple yet so delicious. The chicken is marinated in plain yogurt, garlic paste, ginger paste, turmeric, garam masala, and coriander, along with a little salt and lemon juice. Marination of the chicken overnight, or for 2 hours if possible, will increase the meat's taste and tenderness. Then the chicken is barbequed or car grilled before serving with the sauce.
Serving is typically done with naan or boiled basmati rice along with some other vegetable dishes.
To make your homemade version more nutritious and easy, you can serve chicken tikka masala with our mixed vegetable rice and delicious pineapple cucumber raita recipes.

Table of Contents

Ingredients For Rice

• 2 tbsp butter or margarine
• 250 g basmati rice
• 100g carrot (grated)
• 100 g green peas
• 100g cauliflower (finely chopped)
• Two cardamom pods
• 375ml water

Ingredients For Rice​

To marinate

• 500g chicken breast
• 3 tbsp plain yogurt
• 1 tbsp chili powder
• 1 tbsp coriander powder
• 1 tbsp salt
• ½ tbsp turmeric powder
• 4 tbsp lemon juice
• 1 tbsp garlic paste
• 1 tbsp ginger paste


For gravy

• One small onion ( finely chopped)
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tbsp coriander powder
• 1 tbsp chili powder
• 1 tbsp garam masala powder
• ½ tbsp cumin seeds
• ½ tbsp salt
• Juice of 2 tomatoes
• 3 tbsp cooking oil
• ½ cup cream
• Coriander leaves (to garnish)

For cucumber pineapple raita

• ¼ cup pineapple (1 cubic cm cubes)
• ¼ cup cucumber ( 1 cubic cm cubes)
• ¼ cup onions ( 1 cubic cm cubes)
• ½ tsp chili powder
• ½ tsp roasted cumin powder
• 2 tbsp coriander leaves finely chopped
• 1 cup curd or yogurt
• 1 tbsp sugar
• Salt for taste

How to cook rice ?

1. Wash rice 3 to 4 times and keep aside.
2. In a rice cooker or large pan, melt the butter and cardamom pods and the vegetables. Sauté for 3 to 4 minutes.
3. Add washed rice to the pan and pour 375 ml water and cook for about 30 minutes, stirring occasionally.

How to marinate chicken ?

1. Cut the chicken breast into one cubic inch pieces.
2. In a large bowl, mix chicken, yogurt, chili powder, coriander powder, turmeric, lime juice, garlic paste, and ginger paste. Close it with cellophane and left to marinate for 30 minutes.

How to make the gravy?

1. Heat the oil in a large pan.
2. Fry marinated chicken for about 5 to 6 minutes. Take out and let to cool.
3. Add onion, garlic paste, and ginger paste to the same pan and sauté until onions become transparent.
4. Add coriander powder, chili powder, and garam masala and sauté for 1 minute.
5. Add tomato juice, mix all the ingredients, and cook until the mixture becomes thick.
6. Add 1/2 cup of cream along with the fried chicken and cook until the gravy becomes thick.

How to make the raita ?

1. Whip the curd until it becomes soft.
2. Add spices to the curd and mix well.
3. Add salt and sugar to the taste and mix thoroughly.
4. Add onions, pineapple, cucumber, and coriander leaves, mix all the ingredients and refrigerate it for about an hour.

How to Serve ?

1. Serve 1 cup of rice with enough chicken tikka garnished with chopped coriander leaves and two slices of lime along with 2 to 3 tbsps of raita.

Tricks and tips

• Chicken breast can be substituted with chicken thighs are, as they tend to stay more tender and juicy. Optimum marination time varies with the selected part. Marination for 3 hours for chicken breasts and 2 hours for thighs will increase the tenderness and flavor.
• The yogurt was added to the marinade to increase the tenderness of the chicken pieces. Thus, marinating overnight results in more tenderness, as this isn’t always possible! Marinate for as long as possible. But for a quick dinner, set it aside for 10 minutes while preparing the other ingredients and then start cooking.
• A shredded bbq chicken can also be added to the curry sauce.
• This tikka masala recipe is freezer friendly for a heat-and-go meal on busy nights. Re-heating can be done in the microwave on low heat to prevent the cream in the curry sauce from splitting, or you can use a pan over low heat on the stove. Make sure to simmer over low heat. Too high, and the sauce will split.

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