Chicken Tikka Masala Rice Bake

Chicken tikka masala, often linked to British-Indian curry houses, finds a weeknight home in this covered rice bake. Yogurt-spiced chicken and basmati cook together in creamy masala sauce until fluffy and fragrant.

Serves 6 · 20 min prep · 50 min cook

Estimate for one serving

• 300 cal
• 12g protein
• 24g carbs
• 8g fat
• 4g fiber

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Ingredients

• 1 1/2 lb boneless chicken thighs, cubedMeat
• 2 cups tikka masala simmer sauce or jarred saucePantry
• 1/2 cup plain yogurtDairy
• 1 1/2 cups basmati rice, rinsed uncookedPantry
• 2 1/2 cups chicken brothPantry
• 1 onion, slicedProduce
• 1 tbsp each garlic and ginger, mincedProduce
• 1 cup frozen peasFrozen
• for garnish cilantroProduce
• 1 tsp garam masalaSpices

Instructions

1. 1Heat oven to 375°F. Toss chicken with yogurt and garam masala; brown lightly with onion, garlic, and ginger.
2. 2Stir in uncooked rice, sauce, and broth in a deep casserole. Cover tightly.
3. 3Bake 40–50 minutes until rice is tender. Stir in peas; rest covered 10 minutes.
4. 4Fluff and garnish with cilantro.