Quick-Links
If you're looking for a quick, flavour-packed midweek dinner, this One Pan Chicken Tikka Rice Bake is one you'll want to make on repeat!
Juicy chicken thighs marinated in yoghurt and aromatic Indian spices, nestled into fluffy basmati rice with peppers, garlic and ginger. Everything cooks together in one pan, soaking up all those delicious tikka flavours. It's an easy, high-protein family dinner with minimal washing up and plenty of flavour.
Why you'll love this recipe
One-pan convenience – everything cooks together with minimal washing up.
High in protein – packed with juicy chicken thighs.
Full of flavour – warming garam masala, turmeric, garlic and ginger.
Family-friendly – a delicious alternative to your usual chicken and rice.
Perfect for busy evenings – simple ingredients and straightforward cooking.
Great for meal prep – a satisfying dinner that can be portioned for another day.
The chicken is coated in a fragrant tikka yoghurt marinade before being browned and cooked with the rice, allowing all those delicious spices to come together in one pan. The peppers add sweetness, while fresh coriander, lemon and a little mango chutney bring everything together. It's comforting, colourful and perfect for feeding the whole family.
One Pan Chicken Tikka Rice Bake
15 minutes
35 minutes
4
One Pan
Indian
One Pan Chicken Tikka Rice Bake
Ingredients
Chicken & Rice
6 chicken thighs
2 bell peppers, diced
1 onion, diced
1 tbsp minced ginger
1 tbsp minced garlic
1 red chilli, finely chopped
150g dry basmati rice
1 tbsp garam masala
1 tbsp chicken tikka paste
2 tsp turmeric
400ml chicken stock
Salt and black pepper, to season
Chicken Tikka Marinade
4 tbsp natural yoghurt
2 tbsp chicken tikka paste
1 tbsp garam masala
1 tsp turmeric
Garnish
Lemon wedges
1–2 tbsp fresh coriander, chopped
2–3 tsp mango chutney
Instructions
1. Marinate the chicken
Coat the chicken thighs in yoghurt, tikka paste, garam masala and turmeric.
2. Brown the chicken
Heat a large, deep pan over medium-high heat. Brown the chicken for 10–12 minutes, turning occasionally, then set aside.
3. Cook the vegetables
In the same pan, soften the onion, garlic and ginger for 2–3 minutes. Add the peppers, chilli, tikka paste, garam masala and turmeric. Cook for another 3–4 minutes.
4. Add the rice
Stir in the dry basmati rice and chicken stock. Season well and bring to a simmer.
5. Simmer
Nestle the chicken into the rice, cover and cook on low for 15–20 minutes until the rice is tender and the chicken is cooked through. Add a splash of stock if needed.
6. Garnish and serve
Finish with fresh coriander, lemon wedges and a drizzle of mango chutney. Enjoy!
If you want to save time in the kitchen - this book is for you:
Get your hands on 50 high-protein, flavour-packed slow cooker recipes made for real life — when you don’t have time to scroll, stress, or stand in the kitchen.
Inside you’ll find comforting classics, macro-counted meals, and exclusive never-before-seen recipes you won’t find anywhere else.
Plus, you’ll unlock access to the Slow Cooker Club with extra tips, tricks, and members-only extras.
THE FULL MACROS READY FOR YOU
CALORIES | 554
UNDER 600 CALORIES PER SERVING
PROTEIN | 33.2G
OVER 30G PROTEIN PER SERVING
CARBS | 47G
UNDER 50G CARBS PER SERVING
FAT | 26G
UNDER 26G FAT PER SERVING
FIBRE | 5G
OVER 5G FIBRE PER SERVING
This is the kind of recipe that makes midweek cooking feel effortless.
Why choose this Chicken Tikka Rice Bake Recipe?
HIGH PROTEIN RECIPE
EASY TO COOK IN ONE PAN
THE PERFECT COMFORT FOOD AFTER A LONG DAY
UNDER 600 CALORIES
Swaps & Upgrades
Use chicken breast: Swap chicken thighs for chicken breast for a leaner alternative.
Add extra vegetables: Stir through peas or spinach for additional fibre and nutrients.
Make it milder: Omit the fresh chilli and choose a mild tikka paste.
Try brown rice: Swap basmati for brown rice, adjusting the liquid and cooking time.
Add extra protein: Serve with a spoonful of thick Greek yoghurt.
Make it extra fresh: Finish with additional lemon juice and chopped coriander.
Frequently Asked Questions
Can I use boneless chicken thighs?
Yes! Boneless, skinless chicken thighs work brilliantly and cook more quickly than bone-in thighs. Adjust the cooking time depending on the size of your chicken pieces.
Does it freeze well?
Absolutely — freeze for up to 3 months. Defrost overnight and reheat gently.
Do I need to cook the rice separately?
No. The basmati rice cooks directly in the chicken stock, absorbing the spices and flavours from the chicken and vegetables.
It’s too thick — what should I do?
Add a splash of stock or water to loosen.
Can I prepare the chicken marinade ahead of time?
Yes. Marinate the chicken in the fridge for a few hours or overnight to allow the flavours to develop.
Can I meal prep this chicken tikka rice bake?
Yes, but take extra care when storing cooked rice. Cool it as quickly as possible, ideally within one hour, refrigerate and eat within 24 hours. Reheat only once until steaming hot throughout.
If you like this recipe, you'll love these...
More Recipes at Archer Kitchen
Thanks for stopping by Archer Kitchen by Rebecca Archer. Whether you’re here for quick weekday fixes, indulgent weekend treats, or to explore new flavours, we’ve got your back. Hungry for more inspiration? Dive into my collection of recipes and check out my cookbooks for exclusive tips, tricks, and flavour-packed dishes that’ll take your cooking game to the next level. Bookmark us, come back often, and let’s keep cooking up a storm together!
WANT MORE TASTY RECIPES?
Join The Foodies Club. Sign up for for exclusive recipes, meal-prep inspo, planning tips, and tasty discount codes on my cookbooks - delivered fresh to your inbox.
