Chicken Tikka Masala Rice
This one-pot chicken tikka masala rice combines tender spiced chicken thighs with basmati rice in a creamy coconut milk sauce, finished with a bright cucumber chutney salad for a complete, aromatic weeknight meal.
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This one-pot chicken tikka masala rice combines tender spiced chicken thighs with basmati rice in a creamy coconut milk sauce, finished with a bright cucumber chutney salad for a complete, aromatic weeknight meal.
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In a large bowl, combine 1 tsp garam masala, 1 tsp turmeric, 1 tsp paprika, 1 tsp salt, black pepper, half of the grated garlic and ginger, 1 tbsp lemon juice, and 1 tbsp olive oil. Mix to create a marinade.
Add the chicken thighs to the marinade and toss until fully coated.
Heat 1 tbsp of olive oil in a large, deep pan over medium-high heat. Sear the chicken thighs for 3-4 minutes per side, until well-browned. The chicken should be about 70% cooked through.
Remove the chicken from the pan and set aside.
In the same pan, add the chopped red onion and a pinch of salt. Sauté until softened and lightly caramelized, about 5-7 minutes.
Add the remaining garlic and ginger, along with the tomato paste. Cook for 1 minute until fragrant.
Stir in the remaining 1 tsp each of garam masala, turmeric, and paprika. Toast for 30 seconds.
Add the rinsed basmati rice and stir to coat it in the spice mixture.
Pour in the coconut milk and water, stirring to combine and scraping up any browned bits from the bottom of the pan.
Nestle the seared chicken thighs back into the pan, along with any resting juices.
Bring the liquid to a simmer, then reduce the heat to low, cover with a tight-fitting lid, and cook for 25 minutes, or until the liquid is absorbed and the rice is tender.
While the rice cooks, prepare the cucumber salad. Place the chopped cucumber in a mixing bowl.
To make the chutney vinaigrette, combine cilantro, mint, 1 tbsp lemon juice, ground cumin, 1/4 cup olive oil, and 1/2 tsp salt in a tall container or blender.
Blend with an immersion blender until smooth.
Pour the chutney vinaigrette over the cucumbers and toss to combine. Set aside.
Once the rice is cooked, remove the pan from the heat and let it rest, covered, for 5 minutes. Then, fluff the rice with a fork.
Serve the chicken and rice in bowls, topped with a generous spoonful of the green chutney cucumbers.
Store cooled rice in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of water until warm, then top with fresh cucumber salad.
Yes, but thighs stay more tender and flavorful in one-pot cooking. If using breasts, reduce cooking time by 5–8 minutes to avoid drying them out.
The rice is done when tender and the liquid is fully absorbed, about 15–18 minutes after adding the coconut milk. A grain should break easily between your fingers.
Cook the chicken and rice fully, then refrigerate up to 3 days. Reheat gently with a splash of water on the stovetop or microwave until warm; prepare the cucumber salad fresh before serving.
Jasmine rice works well as a substitute. Avoid short-grain rice, which absorbs liquid differently and may result in mushiness.
The spice level is moderate from garam masala, turmeric, and paprika. Adjust the garam masala and paprika to taste; the cucumber salad and coconut milk help balance heat.
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