🍚 One-Pot Tikka Masala Chicken & Rice

This One-Pot Tikka Masala Chicken and Rice is a warming family dinner with tender chicken, fluffy basmati rice and colourful vegetables cooked together in one pan. Our Tikka Masala spice blend brings curry-house warmth without the need for a long list of separate spices.

It is comforting, straightforward and particularly useful on busy evenings when you want a proper meal with less washing up.

🥣 Ingredients

• 600g boneless, skinless chicken thighs, cut into large pieces
• 2 tbsp vegetable or rapeseed oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 red pepper, diced
• 2 tbsp Tikka Masala spice blend
• 1 tbsp tomato purée
• 300g basmati rice, rinsed until the water runs mostly clear
• 400g tin chopped tomatoes
• 500ml hot chicken stock
• 100g frozen peas
• Salt, to taste
• Fresh coriander and lemon wedges, to serve

⏱ Timings

• Preparation: 15 minutes
• Cooking: 35 minutes
• Serves: 4–5

🍳 How to Make One-Pot Tikka Masala Chicken & Rice

1. Heat 1 tablespoon of oil in a large lidded casserole or deep frying pan. Brown the chicken over a medium-high heat for 5–6 minutes, then transfer it to a plate.
2. Reduce the heat, add the remaining oil and cook the onion and red pepper for 6–8 minutes until softened.
3. Add the garlic, Tikka Masala and tomato purée. Stir for 1 minute.
4. Add the rinsed rice and stir until coated. Pour in the chopped tomatoes and hot stock, then return the chicken and its resting juices to the pan.
5. Bring to a gentle simmer, cover with a tight-fitting lid and cook over a low heat for 18 minutes. Avoid lifting the lid repeatedly.
6. Scatter over the frozen peas, replace the lid and cook for another 4–5 minutes until the rice is tender and the chicken is cooked through.
7. Remove from the heat and leave covered for 5 minutes. Fluff the rice gently, season to taste and finish with coriander.

🍽 Serving Suggestions

Serve with cooling yoghurt, mango chutney, sliced cucumber or a simple tomato salad. Lemon wedges add a lovely fresh finish.

✨ Why This Recipe Works

Browning the chicken first builds flavour, while rinsing the rice helps the grains remain separate. Cooking everything beneath a tight lid allows the rice to absorb the spiced tomato stock and the chicken juices.

💡 Cooking Note

If your pan does not have a tight lid, cover it securely with foil before adding the lid. Check the chicken reaches 75°C at its thickest point.

🌶 Spice & Dipity Product Used

Our Tikka Masala spice blend adds warm, rounded flavour to one-pot meals, rice dishes, curries and marinades.

🔗 More Tikka Masala Recipes

• Creamy Chicken Tikka Masala
• Tikka Masala Roasted Cauliflower & Chickpea Traybake
• Tikka Masala Prawn & Coconut Curry
• Tikka Masala Paneer & Pepper Skewers
• One-Pot Tikka Masala Chicken & Rice
• Tikka Masala Loaded Naan Flatbreads

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🛒 Get the Blend

Make this recipe with our Tikka Masala.