Chicken Tikka With Pilaf Rice Recipe

Name: Chicken Tikka With Pilaf Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g boneless chicken breasts, cubed; 200 g cream; ½ teaspoon powdered turmeric; 1 teaspoon kashmiri chili powder; 1 teaspoon tikka powder; 1 teaspoon cumin powder; 1 teaspoon coriander powder; ½ cup yoghurt; 2 green capsicum; 2 tomatoes; 2 white onions; salt; 1 tablespoon cooking oil; 1 lemon; 200 g white rice; 2 green cardamoms; 4 peppercorns; 1 white onion; salt

Servings: persons

500 g boneless chicken breasts, cubed
200 g cream
½ teaspoon powdered turmeric
1 teaspoon kashmiri chili powder
1 teaspoon tikka powder
1 teaspoon cumin powder
1 teaspoon coriander powder
½ cup yoghurt
2 green capsicum
2 tomatoes
2 white onions
salt
1 tablespoon cooking oil
1 lemon
200 g white rice
2 green cardamoms
4 peppercorns
1 white onion
salt

1
For the Chicken tikka mix the cubed boneless chicken with yoghurt and cream.
2
Add all powder spices and keep aside for 1-2 hours.
3
Dice the onions ,tomatoes and capsicum and marinate with chicken.
4
Alternate pieces of chicken with onions, capsicums and tomatoes on skewers.
5
Brush with cooking oil.
6
Grill in oven at 350 degrees for 30 minutes alternating sides and recoating with marinade and oil.
7
The tikkas should get a little crisp on the edges.
8
After popping the tikkas in oven.
9
Saute fine sliced onions in a deep bottom pan on the stove.
10
Add the peppercorns ,cardamoms till they splutter.
11
Wash rice and add into the pan.
12
Add a teaspoon salt.
13
Stir the rice once then add enough water to cover the rice one inch.
14
Lower the flame let the rice cook till soft and water absorbed.
15
Keep a watch if you think the rice looks a little uncooked.
16
Add water very slowly as rice cooks in its own steam even after the stove is off and you cover the pan.
17
Serve the Pilaf rice in a wide round or oval dish and arrange the chicken tikkas and vegetables over it and serve with sliced onion rings and diced lemon on the sides of the dish.

676

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 500 g boneless chicken breasts, cubed, 200 g cream, ½ teaspoon powdered turmeric, 1 teaspoon kashmiri chili powder, and more.

Yes, Chicken Tikka With Pilaf Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Tikka With Pilaf Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions