One Pot Chicken Tikka Pulao
Dive into a delicious fusion with our One Pot Chicken Tikka Pulao! This dish marries the rich, spiced goodness of chicken tikka masala with fluffy basmati rice, all cooked together for a hassle-free dinner. With tender chicken, aromatic spices, and a hint of creaminess, it's a weeknight winner that's sure to impress!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- Coriander powder 1 teaspoon (5 ml)
- Ginger garlic paste 1 heaped tablespoon (15 ml)
- Ginger garlic paste 1 tablespoon (15 ml)
- Lemon juice 4 tablespoons freshly squeezed (60 ml)
- Onion 1’medium sliced finely
- Tomato 1 large chopped finely
- Water 1&1/4 cup (300 ml)
🥩Meat & Seafood(1)
- Chicken legs with thigh 4-5 900 gms
🥛Dairy & Eggs(3)
- Oil or ghee 4 tablespoons (60 ml)
- Thick yogurt 4 tablespoons heaped (60 ml)
- Yogurt 4 tablespoons (60 ml)
🫙Pantry Staples(1)
- Good quality basmati rice 2 cups soaked in water for 30 min (480 ml)
🧂Spices & Seasonings(7)
- Green & black cardamom 2-3
- Cinnamon stick 1-2
- Cumin powder 1 teaspoon (5 ml)
- All spices or garam masala 1 teaspoon (5 ml)
- Salt according to taste
- Star anise 2-3
- Whole cumin 1 tablespoon (15 ml)
📦Other(7)
- All spices powder 1 teaspoons (5 ml)
- Whole bay leaves 2-3
- Cloves 3-4
- Culinary essence in tandoori flavor by tiger Arabia 1 teaspoon optional recommend for the restaurant taste @tiger_arabia (5 ml)optionalrecommended for restaurant taste
- Culinary essence for biryani 1 teaspoon @tiger_arabia (5 ml)
- Kashmiri red chilies powder 1 teaspoon (5 ml)
- Tandoori tikka masala home made or store bought 1 heaped tablespoon (15 ml)
👨🍳 Instructions
- 1
First keep leg pieces in 3 cups water, 3 tablespoons of vinegar & 1 tablespoon of salt for 30 minutes. Pat dry and marinate in ginger garlic paste, yogurt, lemon juice & all spices, essence for 2 hours or more.
- 2
In a pan add oil or butter & then pan fry these tikka pieces for 15-17 minutes until tender from both sides by covering lid, flipping at 7 minutes.
- 3
In the same pan you fried tikka, add some more oil or ghee & sauté fry sliced onion until golden brown.
- 4
Add whole spices & sauté fry for 2-3 minutes until aroma of spices is released.
- 5
Add ginger garlic paste & tomatoes as well & cook for 3-5 minutes until tender.
- 6
Add yogurt with dried spices & sauté fry for 5 minutes.
- 7
Add soaked rice & then add 1 & 1/4 cup warm water & cook on high flame for 5 minutes covered with lid until water is evaporated.
- 8
Now place tikka pieces on top of rice & slow flame & cook for 5 minutes dum.
- 9
Garnish with green chilies & coriander and enjoy.
💡 Pro Tips
- ✓Brine chicken legs in a 3 cups water to 3 tablespoons vinegar to 1 tablespoon salt ratio for exactly 30 minutes—the acetic acid denatures surface proteins while salt drives osmosis, letting moisture penetrate 2-3mm deep for juicier tikka.ingredient3:3tbsp:1tbsp ratio, 30 minutes
- ✓Marinate the brined chicken in yogurt for a minimum of 2 hours because lactic acid and calcium-activated proteases slowly break down muscle fibers without the mushiness caused by stronger acids like lemon juice used alone.timing2+ hours
- ✓Fry tikka covered with a lid for 15-17 minutes, flipping at the 7-minute mark, so trapped steam finishes cooking the interior to 165°F while the exterior still develops Maillard browning from direct pan contact.technique165°F internal, flip at 7 min
- ✓Soak basmati rice for 20-30 minutes before adding it to the pot so the grains hydrate evenly, reducing starch gelatinization time and preventing the mushy exterior/hard core problem in one-pot rice dishes.ingredient20-30 minutes soak
- ✓Use exactly 1 1/4 cups water for the soaked rice and cook covered on high for 5 minutes, then switch to dum (low flame, sealed lid) for 5 minutes—this two-stage method lets rapid evaporation cook the rice 80% through before gentle residual steam finishes it without scorching the pot bottom.timing1.25 cups water; 5 min high + 5 min dum
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
One Pot Chicken Tikka Pulao
Dive into a delicious fusion with our One Pot Chicken Tikka Pulao! This dish marries the rich, spiced goodness of chicken tikka masala with fluffy basmati rice, all cooked together for a hassle-free dinner. With tender chicken, aromatic spices, and a hint of creaminess, it's a weeknight winner that's sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- Coriander powder 1 teaspoon (5 ml)
- Ginger garlic paste 1 heaped tablespoon (15 ml)
- Ginger garlic paste 1 tablespoon (15 ml)
- Lemon juice 4 tablespoons freshly squeezed (60 ml)
- Onion 1’medium sliced finely
- Tomato 1 large chopped finely
- Water 1&1/4 cup (300 ml)
🥩Meat & Seafood(1)
- Chicken legs with thigh 4-5 900 gms
🥛Dairy & Eggs(3)
- Oil or ghee 4 tablespoons (60 ml)
- Thick yogurt 4 tablespoons heaped (60 ml)
- Yogurt 4 tablespoons (60 ml)
🫙Pantry Staples(1)
- Good quality basmati rice 2 cups soaked in water for 30 min (480 ml)
🧂Spices & Seasonings(7)
- Green & black cardamom 2-3
- Cinnamon stick 1-2
- Cumin powder 1 teaspoon (5 ml)
- All spices or garam masala 1 teaspoon (5 ml)
- Salt according to taste
- Star anise 2-3
- Whole cumin 1 tablespoon (15 ml)
📦Other(7)
- All spices powder 1 teaspoons (5 ml)
- Whole bay leaves 2-3
- Cloves 3-4
- Culinary essence in tandoori flavor by tiger Arabia 1 teaspoon optional recommend for the restaurant taste @tiger_arabia (5 ml)optionalrecommended for restaurant taste
- Culinary essence for biryani 1 teaspoon @tiger_arabia (5 ml)
- Kashmiri red chilies powder 1 teaspoon (5 ml)
- Tandoori tikka masala home made or store bought 1 heaped tablespoon (15 ml)
👨🍳 Instructions
- 1
First keep leg pieces in 3 cups water, 3 tablespoons of vinegar & 1 tablespoon of salt for 30 minutes. Pat dry and marinate in ginger garlic paste, yogurt, lemon juice & all spices, essence for 2 hours or more.
- 2
In a pan add oil or butter & then pan fry these tikka pieces for 15-17 minutes until tender from both sides by covering lid, flipping at 7 minutes.
- 3
In the same pan you fried tikka, add some more oil or ghee & sauté fry sliced onion until golden brown.
- 4
Add whole spices & sauté fry for 2-3 minutes until aroma of spices is released.
- 5
Add ginger garlic paste & tomatoes as well & cook for 3-5 minutes until tender.
- 6
Add yogurt with dried spices & sauté fry for 5 minutes.
- 7
Add soaked rice & then add 1 & 1/4 cup warm water & cook on high flame for 5 minutes covered with lid until water is evaporated.
- 8
Now place tikka pieces on top of rice & slow flame & cook for 5 minutes dum.
- 9
Garnish with green chilies & coriander and enjoy.
💡 Pro Tips
- ✓Brine chicken legs in a 3 cups water to 3 tablespoons vinegar to 1 tablespoon salt ratio for exactly 30 minutes—the acetic acid denatures surface proteins while salt drives osmosis, letting moisture penetrate 2-3mm deep for juicier tikka.ingredient3:3tbsp:1tbsp ratio, 30 minutes
- ✓Marinate the brined chicken in yogurt for a minimum of 2 hours because lactic acid and calcium-activated proteases slowly break down muscle fibers without the mushiness caused by stronger acids like lemon juice used alone.timing2+ hours
- ✓Fry tikka covered with a lid for 15-17 minutes, flipping at the 7-minute mark, so trapped steam finishes cooking the interior to 165°F while the exterior still develops Maillard browning from direct pan contact.technique165°F internal, flip at 7 min
- ✓Soak basmati rice for 20-30 minutes before adding it to the pot so the grains hydrate evenly, reducing starch gelatinization time and preventing the mushy exterior/hard core problem in one-pot rice dishes.ingredient20-30 minutes soak
- ✓Use exactly 1 1/4 cups water for the soaked rice and cook covered on high for 5 minutes, then switch to dum (low flame, sealed lid) for 5 minutes—this two-stage method lets rapid evaporation cook the rice 80% through before gentle residual steam finishes it without scorching the pot bottom.timing1.25 cups water; 5 min high + 5 min dum