If you’re someone who loves bold flavors, colorful dishes, and quick weeknight dinners, then this Chicken Tikka Fried Rice recipe is about to become your new go-to. This vibrant fusion dish brings together the rich, spiced essence of Indian chicken tikka with the savory satisfaction of Chinese-style fried rice—all in under 40 minutes.

It’s a perfect way to level up leftover rice and transform it into something exciting, flavorful, and downright addictive.

Why You’ll Love This Recipe

Chicken Tikka Fried Rice is an excellent option for:

• Busy weeknights when you want something hearty and satisfying.

• Home cooks who enjoy experimenting with global flavors.

• Using up leftover rice and veggies in a creative way.

This dish is high in protein, packed with veggies, and customizable to your spice level and taste preferences. Whether you’re feeding a family, meal prepping, or just cooking for one, it hits the spot every time.

Ingredients Breakdown

For the Chicken Tikka:

• 2 boneless chicken breasts, cubed

• ½ cup plain yogurt – tenderizes and flavors the chicken

• 1 tbsp lemon juice – adds brightness and helps balance the spices

• 1 tbsp ginger-garlic paste – the aromatic base of many Indian dishes

• 2 tsp garam masala – a warm, fragrant spice blend

• 1 tsp turmeric – for color and subtle earthy flavor

• 1 tsp paprika – adds smokiness and color

• Salt, to taste

For the Fried Rice:

• 2 tbsp oil – for stir-frying

• 2 cups cooked basmati rice – ideally day-old for the best texture

• 1 onion, thinly sliced

• 1 bell pepper, chopped (any color works)

• ½ cup green peas – frozen or fresh

• 2 eggs, beaten

• 2 tbsp soy sauce – for that classic fried rice umami

• Black pepper, to taste

Kitchen Equipment You’ll Need

• Large nonstick skillet or wok

• Mixing bowls

• Spatula or wooden spoon

• Cutting board and knife

• Whisk or fork (for eggs)

Step-by-Step Instructions

1. Marinate the Chicken

In a bowl, combine:

• Cubed chicken

• Yogurt

• Lemon juice

• Ginger-garlic paste

• Garam masala

• Turmeric

• Paprika

• Salt

Let it marinate for at least 30 minutes. For deeper flavor, cover and refrigerate for up to 8 hours.

Tip: This marinade also works great for grilling or baking chicken on its own.

2. Cook the Chicken

Heat 1 tbsp of oil in a skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 6–8 minutes. Remove and set aside.

3. Sauté the Veggies

In the same pan, add another tablespoon of oil. Toss in the sliced onion, bell pepper, and green peas. Cook for about 3–4 minutes until softened but still vibrant.

4. Scramble the Eggs

Push the veggies to one side of the pan. Pour the beaten eggs into the empty space. Scramble them until just set, then mix everything together.

5. Add Rice & Chicken

Add the cooked rice and cooked chicken to the pan. Drizzle in the soy sauce, sprinkle with pepper, and stir-fry everything together over high heat for 3–5 minutes until hot and well combined.

Pro Tip: Use cold, day-old rice for the best fried rice texture—it’s less sticky and fries up better.

Serving Suggestions

• Garnish with fresh cilantro or chopped green onions.

• Serve with a cool cucumber raita or mint yogurt dip to balance the spices.

• Pair with a glass of iced chai or a crisp lager for an elevated experience.

Storage & Reheating Tips

• Refrigerate leftovers in an airtight container for up to 3 days.

• To reheat, sauté in a hot pan with a splash of water or microwave for 1–2 minutes until hot.

• Do not freeze, as the texture of the rice and veggies may suffer.

Variations & Substitutions

• Spice level: Add chopped green chilies or chili flakes if you like it hotter.

• Protein: Swap chicken with paneer, tofu, shrimp, or even scrambled chickpeas.

• Rice: Basmati is traditional, but jasmine or long grain white rice works well.

• Veggies: Add shredded carrots, corn, mushrooms, or spinach for extra nutrition.

Frequently Asked Questions (FAQ)

Can I use pre-cooked chicken?

Yes! Just toss the chicken in the tikka marinade and pan-sear briefly before adding to the rice for flavor.

Can I make this dish vegetarian?

Absolutely. Replace chicken with paneer, tofu, or extra veggies like mushrooms and broccoli.

What type of rice works best?

Day-old basmati rice is ideal. Freshly cooked rice tends to be too moist for stir-frying.

Is this spicy?

The base recipe is mild to moderate. For extra heat, add red chili powder or sliced chilies to the marinade.

Nutrition Info (Approx. Per Serving)

• Calories: 450 kcal

• Protein: ~30g

• Carbs: ~35g

• Fat: ~18g

Great for a balanced, high-protein meal that doesn’t skimp on flavor!

Final Thoughts

Chicken Tikka Fried Rice is where bold Indian spices meet comforting Asian stir-fry—fast, flavorful, and filling. Whether you’re cooking for one or feeding the family, this dish delivers a punch of flavor with pantry-friendly ingredients and minimal fuss.

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