chicken tikka pulao

Chicken Tikka Masala Pulao

Course Main Course
Cuisine Indian
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Author Bindu


For Marinating

  • 300 grams boneless chicken
  • salt as required
  • 1 tsp pepper powder
  • 1 tsp garam masala
  • 1 tbsp red chili powder
  • 1 tbsp ginger garlic paste
  • 1/2 lemon
  • 1/2 cup yogurt
  • 1/4 tsp orange-red color optional

For Pulao

  • 300 grams basmati rice
  • 1 medium onion long thinly sliced
  • 2 green chilies
  • salt as needed
  • 1/2 tsp turmeric powder
  • 1 tsp ginger garlic paste
  • 1 tsp pulao masala
  • 3 cardamom pods
  • 1 tsp fennel seeds
  • 1/4 cup mint leaves
  • 2 tsp ghee/clarified butter
  • 3 tbsp oil
  • 450 ml water
  • whole garam masala spices

For Chicken Tikka Masala

  • 3 tbsp oil
  • 1/3 cup diced onions
  • 1/3 cup diced green peppers
  • 1 tsp red chili powder
  • 1/2 tsp ginger garlic paste
  • 1/3 cup tomato paste
  • 1/2 tsp garam masala
  • 1/8 cup chopped coriander
  • salt as per the taste


Marinating the Chicken

  1. take the chicken pieces into a mixing bowl.
  2. add salt, pepper powder, garam masala, red chili powder, ginger garlic paste, squeeze half a lemon, yogurt, and mix well.
  3. leave the marinade for 1 hour if using thigh pieces and 2-3 hours if using the breast pieces.

Making Pulao Rice

  1. soak the rice in water for 30 minutes and wash for 2-3 times before use.
  2. dry roast the cardamom and fennel seeds for a minute, make them into a powder and keep aside.
  3. heat ghee and oil in a vessel.
  4. add thinly sliced onions, green chilies, salt and saute until light brown.
  5. add turmeric powder, ginger garlic paste, pulao masala and mix well.
  6. pour water and bring to a boil.
  7. when the water starts to boil, add the soaked rice and mix well.
  8. add fresh mint leaves.
  9. water stops to boil after adding the rice so bring to a boil again.
  10. when the rice starts to bubble, turn the heat to simmer and cook until the rice is perfectly done.

Making Tikka Masala

  1. heat 3 tbsp of oil in a pan.
  2. add the chicken marinade and mix well.
  3. cover it and cook for 7-10 minutes on medium heat.mix in between.
  4. take the chicken pieces into a plate and keep aside.
  5. add tomato paste, diced onions&green pepper, salt, red chili powder, ginger garlic paste, garam masala to the gravy and mix well.
  6. cook until the oil oozes out.
  7. meanwhile, thread the chicken pieces onto a skewer and keep on flame directly rotating in all directions until they get a nice smoky flavor and slightly burnt texture.
  8. put the chicken pieces back into the gravy, mix well and cook for 2-3 minutes.
  9. add chopped coriander leaves and turn off the flame.
  10. Serving
  11. combine the pulao rice and chicken tikka masala well before you serve.