Chicken Tikka Masala & Veggie Garlic Rice

Indulgent, homey chicken tikka masala with a creamy tomato sauce, served alongside fragrant garlic vegetable basmati rice—better than takeout and great for meal prep.

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Step 1

STEP 1: Cut the chicken breast into cubes. In a mixing bowl, combine the chicken with yogurt, tikka masala spice mix, fresh minced garlic, and ginger. Mix thoroughly, then set aside to marinate.

Step 2

STEP 2: Place the chicken cubes on a lined baking tray and air fry at 200°C for 20 minutes until golden and charred. Meanwhile, prepare the rice and sauce.

Step 3

STEP 3: In a pot over medium heat, add butter and mixed vegetables. Sauté for 3-4 minutes until softened, then stir in fresh garlic, salt, turmeric, and cumin seeds. Cook for an additional 5 minutes until fragrant.

Step 4

STEP 4: Add the washed, uncooked rice to the pot and stir to combine. Pour in water, bring to a gentle boil, then reduce the heat and simmer for about 8 minutes until the rice is fully cooked and fluffy.

Step 5

STEP 5: In a separate pan over medium heat, melt butter and sauté chopped onions for 2 minutes. Stir in extra tikka masala spice mix and blended tomatoes, then cook for 8 minutes until the sauce thickens into a curry consistency.

Step 6

STEP 6: Remove the sauce from the heat and stir in cream cheese until silky smooth and creamy. If needed, add a little water or milk to loosen. Fold in the cooked chicken, mixing well. Garnish with fresh coriander, then serve with the fragrant vegetable rice.