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Chicken Tikka With Pilaf Rice

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“This is a classic Indian recipe but I have altered it a bit to suit western palates so that its not unbearably spicy this is a beautiful dish to suit a relaxed weekend night with some chilled white wine !”
1hr 30mins
2-3 Serving

Ingredients Nutrition


  1. For the Chicken tikka mix the cubed boneless chicken with yoghurt and cream.
  2. Add all powder spices and keep aside for 1-2 hours.
  3. Dice the onions ,tomatoes and capsicum and marinate with chicken.
  4. Alternate pieces of chicken with onions, capsicums and tomatoes on skewers.
  5. Brush with cooking oil.
  6. Grill in oven at 350 degrees for 30 minutes alternating sides and recoating with marinade and oil.
  7. The tikkas should get a little crisp on the edges.
  8. After popping the tikkas in oven.
  9. Saute fine sliced onions in a deep bottom pan on the stove.
  10. Add the peppercorns ,cardamoms till they splutter.
  11. Wash rice and add into the pan.
  12. Add a teaspoon salt.
  13. Stir the rice once then add enough water to cover the rice one inch.
  14. Lower the flame let the rice cook till soft and water absorbed.
  15. Keep a watch if you think the rice looks a little uncooked.
  16. Add water very slowly as rice cooks in its own steam even after the stove is off and you cover the pan.
  17. Serve the Pilaf rice in a wide round or oval dish and arrange the chicken tikkas and vegetables over it and serve with sliced onion rings and diced lemon on the sides of the dish.

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