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one pot chicken tikka masala rice

One Pot Chicken Tikka Masala with Rice Recipe

by Sylvia Hofer
Easy and flavorful one pot chicken tikka masala rice—tender chicken, creamy curry, and fragrant rice in under an hour with minimal cleanup
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 468 kcal

Equipment

  • 1 Large pot or Dutch oven

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion diced
  • 3 garlic cloves minced
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  • more salt and pepper to taste
  • 1 lb boneless skinless chicken breasts cubed
  • 1 cup basmati rice rinsed
  • 1 cup tomato sauce
  • 1 cup full-fat coconut milk or heavy cream
  • 1 ¾ cups chicken broth or water
  • Fresh cilantro for garnish

Instructions
 

  • In a large pot or Dutch oven, heat olive oil over medium-high heat. Add diced onion and sauté for about 4 to 5 minutes until softened. Stir in garlic, and all the spices: garam masala, cumin, curry powder, turmeric, chili powder, salt, and pepper. Cook for 2 to 3 minutes to bloom the spices and build the flavor base.
  • Add the cubed chicken to the pot and cook for about 2 to 3 minutes until lightly browned on the outside. It doesn’t need to be fully cooked through, just enough to seal in the flavor.
  • Pour in the rinsed basmati rice, tomato sauce, coconut milk, and chicken broth. Stir everything together and bring to a gentle boil.
  • Reduce the heat to medium-low. Cover and let cook for about 18 to 22 minutes, or until the rice is tender and most of the liquid is absorbed. Let it rest, covered, off the heat for another 5 minutes before fluffing with a fork.
  • Top with fresh cilantro and serve hot. For the perfect pairing, enjoy with homemade sourdough naan bread.

Notes

Tips and Variations:

  • Avoid mushy rice
    Use long-grain basmati rice and rinse it well to remove excess starch. Avoid stirring too much while it cooks. Letting the dish rest off the heat for 5 to 10 minutes before serving helps the rice finish cooking without going soft.
  • Spice it up or down
    Adjust the heat level to your preference. This version has a mild kick, but you can increase the chili powder or add red pepper flakes for more heat. To mellow it out, stir in a spoonful of plain Greek yogurt or coconut cream.
  • Swap the dairy
    This recipe uses coconut milk for a rich dairy-free version, but heavy cream or a mix of both can be used if you prefer a more traditional Indian restaurant-style sauce.
  • Make it meatless
    Replace chicken with chickpeas or cauliflower for a vegetarian version that still hits all the right flavor notes.
  • Freeze or double it
    This is a great recipe to double for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Nutrition

Calories: 468kcalCarbohydrates: 44gProtein: 30gFat: 19gSodium: 1019mg
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