Chicken Tikka Masala Fried Rice
This Chicken Tikka Masala Fried Rice is a take-out mash-up that you can make on a weekly basis for that ultimate comforting dish!
Equipment
- Mixing Bowls
- Wok or large skillet
- wooden spoon
- Fork or whisk
Ingredients
- 1 pound boneless skinless chicken breast or thighs diced
- 1 tablespoon plain yogurt
- 4 medium garlic cloves crushed and divided
- 2 tablespoons grated fresh ginger divided
- 3 teaspoons kosher salt divided
- 2 teaspoons red chili powder such as Kashmiri, divided
- 2 teaspoons garam masala divided
- 2 teaspoons black pepper divided
- 2 teaspoons ground cumin divided
- 1 teaspoon ground turmeric divided
- 1 teaspoon ground coriander divided
- 2 tablespoons ghee or oil
- 1 small yellow onion diced
- 1-2 small serrano chiles minced
- 3 large eggs whisked
- 2 cups cooked basmati rice day old preferably
- 2 roma tomatoes seeded and diced
- 1 cup frozen peas thawed
- 1 cup cilantro leaves
- Garlic naan for serving
Cucumber Yogurt:
- 1 cup plain yogurt
- 1 tablespoon fresh lemon juice
- 1 small Persian cucumber diced
- Kosher salt and coarse black pepper
- Pinch garam masala
- Pinch curry powder
- Pinch ground coriander
Instructions
- In a medium bowl, toss together the chicken, 1 tablespoon yogurt, half of the garlic, half of the ginger, 1 1/2 teaspoons salt, 1 teaspoon chili powder, 1 teaspoon garam masala, 1 teaspoon black pepper, 1 teaspoon cumin, 1/2 teaspoon turmeric, and 1/2 teaspoon ground coriander until evenly combined. Cover with plastic wrap and marinate in the fridge for at least 30 minutes or overnight.
- Heat a large skillet or wok over medium-high heat. Once very hot, add in the ghee and cook until melted. Add the chicken and cook, stirring often, until browned and cooked through, about 8 to 10 minutes. Transfer to a plate or bowl and set aside.
- Add the onion, remaining garlic, remaining ginger and serrano chiles to the skillet, adding more ghee if needed. Cook until softened and just beginning to brown. Move the veggies to one side of the skillet and then add in the eggs. Cook until the eggs have set before incorporating everything together. Add the rice to the skillet along with the remaining 1 1/2 teaspoons salt, 1 teaspoon chili powder, 1 teaspoon garam masala, 1 teaspoon black pepper, 1 teaspoon cumin, 1/2 teaspoon turmeric, and 1/2 teaspoon ground coriander. Stir everything together and cook until warmed through.
- Add the chicken back to the skillet along with the tomatoes, peas and cilantro. Cook the fridge rice, stirring often, until everything has warmed through. Give it a taste and adjust seasoning as needed.
- To make the cucumber yogurt, in a small bowl, stir together the yogurt, lemon juice, cucumber, a pinch each of salt, pepper, garam masala, curry powder and coriander. Chill until ready to use.
- Serve the fried rice hot with a dollop of the cucumber yogurt and garlic naan on the side. Enjoy!