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Chicken Masala Rice Recipe

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Chicken Tikka Masala on Spiced Basmati Rice Delishar Singapore Cooking, Recipe, and
Chicken Tikka Masala on Spiced Basmati Rice Delishar Singapore Cooking, Recipe, and from delishar.com

Description

Chicken masala rice is a delicious and flavorful dish that combines the aromatic spices of Indian cuisine with tender chicken and fluffy rice. This dish is perfect for any occasion, from weeknight dinners to special occasions. The combination of flavors and textures in this dish is sure to please your taste buds and leave you feeling satisfied.

Prep Time

Preparation time for this recipe is about 15-20 minutes. This includes the time it takes to chop the vegetables, marinate the chicken, and measure out the spices.

Cook Time

Cooking time for this recipe is about 30-40 minutes. This includes the time it takes to cook the chicken, sauté the vegetables, and cook the rice.

Ingredients

For the chicken marinade:
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon salt
  • 1 teaspoon garam masala
For the rice:
  • 1 cup basmati rice
  • 2 cups water
  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 tablespoon tomato paste
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • Salt and pepper to taste

Equipment

  • Cutting board and knife
  • Large mixing bowl
  • Large skillet or wok
  • Saucepan with lid

Method

1. In a large mixing bowl, combine the chicken, yogurt, lemon juice, ginger paste, garlic paste, salt, and garam masala. Mix well and marinate for at least 30 minutes, or up to overnight in the refrigerator. 2. In a saucepan, bring 2 cups of water to a boil. Add the rice and stir well. Cover with a tight-fitting lid and reduce heat to low. Cook for 18-20 minutes or until the rice is tender and fluffy. 3. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the diced onion and sauté until translucent, about 2-3 minutes. 4. Add the diced green and red bell peppers to the skillet and sauté for another 2-3 minutes, until they are slightly softened. 5. Add the marinated chicken to the skillet and cook until browned and cooked through, about 7-8 minutes. 6. Add the tomato paste, garam masala, turmeric, cumin, salt, and pepper to the skillet. Stir well to combine. 7. Add the cooked rice to the skillet and stir well to combine all the ingredients. Cook for an additional 2-3 minutes, until everything is heated through. 8. Serve hot and enjoy!

Notes

For a spicier version of this dish, add a chopped red chili pepper to the skillet when sautéing the vegetables.

Nutrition Info

This recipe makes 4 servings. Each serving contains:
  • Calories: 425
  • Protein: 31g
  • Fat: 9g
  • Carbohydrates: 57g
  • Fiber: 4g
  • Sugar: 7g

Recipe Tips

  • Make sure to use plain yogurt in the chicken marinade.
  • For best results, use basmati rice.
  • Don't overcook the vegetables, as they should still have a bit of crunch.
  • Adjust the spices to your liking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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