Chicken Tikka Masala Rice Casserole

Name: Chicken Tikka Masala Rice Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ lb (680 g) boneless, skinless chicken breast, cut into ¾ to 1-inch (2 to 2.5 cm) pieces; ½ cup (125 ml) plain yogurt (full-fat Greek or regular); 2 tablespoon (14 g) tikka masala spice powder; 2 cloves (10 g) garlic cloves, minced; 1 tablespoon (10 g) fresh ginger, minced or finely grated; ½ teaspoon (3 g) kosher salt; 1½ cup (280 g) basmati rice, rinsed thoroughly; 14½ oz (410 g) canned diced tomatoes; 2 tablespoon (30 g) tomato paste; ¾ cup (180 ml) coconut milk (full-fat); 1½ cup (360 ml) low-sodium chicken broth; 1 teaspoon (5 g) garam masala; ½ teaspoon (2½ g) ground cumin; ½ teaspoon (2½ g) ground coriander; kosher salt, to taste; black pepper, to taste; ¼ cup (10 g) fresh cilantro, chopped (optional); ½ lime (50 g) lime, cut into wedges (optional); 3 cup (90 g) fresh spinach, lightly packed (optional)

From the MyKitchenBank Kitchen

A comforting one-dish baked casserole featuring tender yogurt-marinated chicken breast, fragrant basmati rice, and a silky tomato-cream sauce flavored with warm tikka spices. The chicken and rice cook together, allowing the flavors to meld while the rice absorbs the aromatic sauce. This is a simplified, accessible version of tikka masala that comes together in a single Dutch oven or large baking dish.

Prep: 20 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 20 min
Makes: 4 servings (about 2 cups per person)

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Ingredients

4 servings

For the chicken and marinade
1½ lb (680 g) boneless, skinless chicken breast, cut into ¾ to 1-inch (2 to 2.5 cm) pieces
½ cup (125 ml) plain yogurt (full-fat Greek or regular)
2 tablespoon (14 g) tikka masala spice powder
2 cloves (10 g) garlic cloves, minced
1 tablespoon (10 g) fresh ginger, minced or finely grated
½ teaspoon (3 g) kosher salt
For the casserole
1½ cup (280 g) basmati rice, rinsed thoroughly
14½ oz (410 g) canned diced tomatoes
2 tablespoon (30 g) tomato paste
¾ cup (180 ml) coconut milk (full-fat)
1½ cup (360 ml) low-sodium chicken broth
1 teaspoon (5 g) garam masala
½ teaspoon (2.5 g) ground cumin
½ teaspoon (2.5 g) ground coriander
kosher salt, to taste
black pepper, to taste
For garnish
¼ cup (10 g) fresh cilantro, chopped (optional)
½ lime (50 g) lime, cut into wedges (optional)
For the casserole
3 cup (90 g) fresh spinach, lightly packed (optional)

Equipment (5)

3-quart (2.8 L) Dutch oven or baking dish with lid
Small bowl for yogurt marinade
Large bowl for mixing rice and sauce
Measuring spoons and cups
Knife and cutting board

Steps

Before you start

Preheat your oven to 375°F (190°C)
Cut chicken into bite-sized pieces (¾ to 1 inch) for even cooking
Measure out the basmati rice and rinse it thoroughly under cold water until the water runs clear
Have all spices measured and ready before you start marinating the chicken

1
Marinate the chicken
- In a small bowl, combine the yogurt, tikka masala spice powder, minced garlic, grated ginger, and ½ teaspoon kosher salt.
- Stir until smooth.
- Add the chicken pieces and toss to coat evenly, ensuring every piece is well-covered with the marinade.
- Let sit for at least 10 minutes at room temperature (or up to 2 hours refrigerated, which will deepen the flavor).
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Ready when: Chicken is evenly coated and has absorbed some marinade
Tip: Marinating longer (in the fridge) will give you a more flavorful, tender chicken, but even 10 minutes makes a difference.
2
Prepare the sauce base
- In a large bowl, combine the diced tomatoes (with their juice), tomato paste, coconut milk, and chicken broth.
- Stir in the garam masala, cumin, and coriander until well blended.
- Season with salt and black pepper to taste.
- The mixture should taste well-seasoned and slightly warm (not hot) in flavor.
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Ready when: Sauce is smooth and fragrant, spices are fully dissolved
Tip: Don't skip tasting the sauce—it's your chance to adjust the spicing before everything bakes together.
3
Assemble the casserole
- Spread the rinsed basmati rice evenly across the bottom of a 3-quart (2.8 L) Dutch oven or baking dish.
- Scatter the marinated chicken pieces and any clinging marinade over the rice, spreading them in an even layer.
- If using spinach, scatter it over the chicken now.
- Pour the entire sauce over everything, making sure the rice and chicken are well submerged.
- Give the dish a gentle stir to distribute the rice, chicken, and sauce, but do not overmix.
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Ready when: Rice, chicken, and sauce are evenly distributed
Tip: Submerging the rice in liquid is crucial; if it pokes through, add a splash of warm broth or water.
4
Bake coveredOven 375°F / 190°C
- Cover the Dutch oven tightly with its lid (or cover the baking dish tightly with foil).
- Place in a preheated 375°F (190°C) oven for 40 to 45 minutes.
- The rice will absorb the liquid and cook through, and the chicken will become tender.
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Ready when: All liquid is absorbed, rice is tender and fragrant, chicken is cooked through
Tip: Resist the urge to peek; opening the lid releases steam and can extend cooking time. The rice needs that trapped moisture to cook properly.
5
Check for doneness and rest
- Remove the casserole from the oven and carefully remove the lid (watch for steam).
- The rice should be tender and have absorbed most or all of the liquid.
- Flake a piece of chicken with a fork—it should shred easily and show no pink inside.
- If the rice is still firm or there's excess liquid, return to the oven for another 5 minutes.
- Once done, let the casserole rest, uncovered, for 5 minutes.
- This allows the flavors to settle and makes serving easier.
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Ready when: Rice is tender, chicken shreds easily with no pink, liquid is nearly absorbed
Tip: Use a meat thermometer if you're uncertain—chicken should reach 165°F (74°C) internally.
6
Finish and serve
- Gently fluff the rice with a fork, breaking up any clumps.
- Taste and adjust seasoning with salt and pepper if needed.
- Divide the casserole among serving bowls or plates.
- Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over just before eating.
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Tip: A squeeze of fresh lime juice brightens the warm spices and cuts through the richness of the coconut and cream.

Good to know

Tips

For deeper flavor, use a more concentrated chicken broth or substitute half of it with vegetable or coconut cream.
If your casserole finishes early, keep it covered and warm in a 200°F (93°C) oven for up to 30 minutes without drying out.
Customize heat level: add ½ to 1 teaspoon of red pepper flakes or cayenne to the marinade if you prefer a spicier result.
Serve with naan bread, raita (cucumber yogurt sauce), or cucumber slices on the side for a more complete meal.

Make ahead

You can marinate the chicken up to 12 hours ahead and refrigerate it in an airtight container. You can also prepare the sauce base up to 8 hours ahead; store it separately in the fridge. Assemble and bake the casserole on the day you plan to serve it.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat with a splash of water or broth to restore moisture, or cover loosely and warm in a 325°F (163°C) oven for about 15 minutes. The casserole does not freeze well due to the rice texture, though you can freeze the marinated chicken and sauce separately for up to 3 months and assemble fresh when ready to bake.

Substitutions

coconut milk (full-fat) → heavy cream or sour cream (¾ cup / 180 ml). This will give a richer, tangier sauce without the coconut flavor. Use the same amount.
basmati rice → jasmine rice or long-grain white rice (1.5 cups / 280 g). The texture and cook time will be similar, though jasmine has a slightly floral aroma.
tikka masala spice powder → 1½ teaspoons (7.5 g) Madras curry powder plus 1 teaspoon (5 g) paprika. This approximates tikka masala if you don't have the spice blend on hand. Adjust heat level to your preference.
fresh spinach, lightly packed → frozen spinach, thawed and squeezed dry (1 cup / 250 ml), or omit entirely. Frozen spinach works just as well; squeeze out excess moisture to avoid a watery casserole.