Name: Chicken Tikka Rice Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 lb (450 g) boneless, skinless chicken thighs, cut into 1″ cubes; 1 cup plain Greek yogurt; 2 tbsp lemon juice; 2 tbsp vegetable oil, divided; 2 cloves garlic, minced; 1 inch ginger, grated; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika; ½ tsp turmeric; ½ tsp garam masala; ½ tsp chili powder (adjust to taste); ½ tsp salt, plus more to taste; 2 cups cooked basmati rice; 1 cup cherry tomatoes, halved; ½ cucumber, diced; ¼ red onion, thinly sliced; ¼ cup fresh cilantro, chopped; For the yogurt sauce: ½ cup plain Greek yogurt; 1 tbsp chopped mint; ½ tsp lemon juice; Pinch of salt

Jump to Recipe

A vibrant and satisfying bowl that brings together tender, marinated chicken tikka, aromatic basmati rice and a creamy masala sauce. Perfect for meal prep or a weeknight dinner, this recipe delivers authentic Indian–inspired flavours in a convenient, one-bowl format.

Why You’ll Love This Recipe

This Chicken Tikka Rice Bowl offers a harmonious balance of textures and flavours. Succulent chicken pieces marinated in yogurt and spices are seared to perfection, while a luscious tomato-based masala sauce envelops each bite. Fluffy basmati rice provides a fragrant base, and the entire dish can be customised to suit your preferred spice level or dietary preferences. Ideal for preparing ahead of time, it makes busy weeknights effortless yet delicious.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Boneless, skinless chicken breast, cubed
Plain Greek yogurt
Lemon juice
Garlic, minced
Fresh ginger, grated
Ground cumin
Ground coriander
Garam masala
Paprika
Cayenne pepper (optional)
Kosher salt
Black pepper
Avocado or vegetable oil
Onion, finely chopped
Crushed tomatoes
Fresh cilantro, chopped (for garnish)
Basmati rice
Water

directions

Marinate the chicken
In a large bowl, combine yogurt, lemon juice, garlic, ginger and spices. Add the chicken cubes, toss thoroughly, cover and refrigerate for at least one hour or up to twelve hours.
Prepare the rice
Rinse basmati rice under cold water until the water runs clear. Combine rice, water and a pinch of salt in a saucepan. Bring to a boil, reduce heat to low, cover and simmer for 15 to 17 minutes. Remove from heat and let rest, covered, for ten minutes. Fluff with a fork.
Cook the chicken
Heat oil in a nonstick or cast-iron skillet over medium-high heat. Add the marinated chicken in batches, cooking four to five minutes per side until browned and cooked through. Transfer to a plate and set aside.
Make the masala sauce
In the same skillet, add a little more oil if necessary. Sauté the onion over medium heat for five to six minutes until soft. Stir in garlic and ginger for one minute, then add cumin, coriander, garam masala, paprika and cayenne; cook for 30 seconds to bloom the spices.
Simmer
Pour in crushed tomatoes, season with salt and pepper, and simmer uncovered for ten minutes, stirring occasionally.
Finish the sauce
Lower the heat and stir in a few spoonfuls of warm sauce into the remaining yogurt to temper. Return the tempered yogurt to the pan, stir until smooth, then add back the cooked chicken and any juices. Simmer for an additional five minutes to combine flavours.
Assemble the bowl
Divide the rice among six bowls. Spoon the chicken tikka and sauce over the rice. Garnish with chopped cilantro if desired.

Servings and timing

Servings: 6
Prep time: 15 minutes (plus at least 1 hour marinating)
Cook time: 30 minutes
Total time: Approximately 1 hour 45 minutes (including marinating)

Variations

Use boneless chicken thighs instead of breast for a richer texture and flavour.
Substitute coconut milk for yogurt in the sauce to create a dairy-free version.
Incorporate roasted vegetables such as bell peppers, cauliflower or spinach for added colour and nutrition.
Serve over brown basmati rice or cauliflower rice for a whole-grain or low-carbohydrate option.
After searing, finish the chicken under a broiler for a charred, tandoori-style edge.

storage/reheating

Store cooled rice and chicken separately in airtight containers in the refrigerator for up to four days. To reheat, warm the rice and sauce on the stovetop or in the microwave, then stir in the chicken until heated through. For longer storage, freeze components (without garnish) in airtight containers for up to two months. Thaw overnight in the refrigerator before reheating.

FAQs

What type of yogurt is best for the marinade?

Plain, full-fat or low-fat Greek yogurt works best, as its thickness helps the spices adhere to the chicken without becoming watery.

Can I prepare this recipe without an oven or grill?

Yes. All cooking steps can be completed on the stovetop in a single skillet.

How can I adjust the spice level?

Increase or decrease the amount of cayenne pepper and garam masala to suit your preference. You may also add crushed red pepper flakes for extra heat.

Is this recipe suitable for meal prepping?

Absolutely. Divide into meal-prep containers for grab-and-go lunches or dinners throughout the week.

Can I use a different protein?

Paneer, tofu or shrimp can substitute for chicken; adjust cooking times accordingly.

How do I prevent the sauce from curdling when adding yogurt?

Tempering the yogurt by whisking in a few spoonfuls of warm sauce before adding it all at once helps maintain a smooth consistency.

What side dishes complement this bowl?

Naan, raita (yogurt cucumber sauce), mango chutney or a simple cucumber-tomato salad pair beautifully.

Can I cook this in an Instant Pot or slow cooker?

For an Instant Pot, use sauté mode for the chicken and onion, then pressure cook with sauce ingredients for eight minutes. For a slow cooker, combine all ingredients except yogurt, cook on low for four to six hours, then stir in yogurt at the end.

How do I store leftovers for the freezer?

Cool completely, then freeze in airtight containers for up to two months. Thaw in the refrigerator before reheating.

What is the best way to reheat without drying out the chicken?

Gently warm the sauce first and then add chicken, reheating slowly over low heat with a splash of water or extra yogurt to maintain moisture.

Conclusion

This Chicken Tikka Rice Bowl combines authentic Indian-inspired flavours with simple preparation, making it an excellent choice for both weeknight dinners and meal planning. Its adaptable nature allows you to tailor spices, proteins and sides to your taste, ensuring a versatile recipe that will become a favourite in your culinary repertoire.