Chicken Tikka Masala with rice

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Preparation time:
Cooking time:

Difficulty: Easy - for beginners


2 tablespoons canola oil, divided
1 cup smoked basmati rice
1 1/2 cups water
1/2 teaspoon salt
1 pound chicken breast tenderloin, cut in halves or thirds
1 cup sliced mushrooms
1/2 cup yellow onions, cut into narrow bite-sized strips
1/2 cup bell peppers, cut into strips
14 ounces Tikka Masala cooking sauce
1/3 cup fresh cilantro, coarsely chopped
1/3 cup sliced green onion


Preheat 4-quart saucepan on medium-high heat. Place 1 tablespoon oil in pan, then add rice. cook, stirring constantly, for one minute. Add water and salt. Bring to boil. Reduce heat to low and simmer 18 to 20 minutes until water is absorbed and rice is tender. Preheat large, non-stick saute pan on medium-high 2 to 3 minutes. Put 1 tablespoon oil in pan and add chicken. Cook 4 to 6 minutes, turning occasionally until browned. Add vegetables. Cook, stirring constantly for 3 minutes. Reduce heat to low. Add tikka sauce. Cover. simmer 4 to 5 minutes, stirring occasionally. Stir cilantro and green onions into chicken. Fluff rice. Place rice on plates. top with chicken mixture and serve.


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