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Chicken Tikka Rice Bake


  • 3 chicken breasts, diced
  • 1 tbsp rapeseed oil
  • 250g basmati rice
  • 500ml hot chicken stock
  • 60g tikka masala paste
  • 2 tbsp curry powder
  • 1 onion, peeled and diced
  • 1 large garlic clove, peeled and crushed
  • 1 tbsp mango chutney
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    In a bowl toss the diced chicken with half the curry powder, garlic and a tablespoon of the tikka paste. Cover and leave to marinate for a couple of hours.

    Pre-heat the BBQ and add the paella pan and a glug of rapeseed oil. Add the chicken and cook for a few minutes on a low-medium heat, until browned all over. Remove from the pan and keep warm.

    Add the onion into the pan and cook on a low heat for a few minutes until softened. Add the rice and remaining curry powder and give it a good mix. Cook for 1 minute then add the stock, bring to a simmer on a medium heat.

    Add the chicken back to the pan along with the rest of the tikka paste. Cook over a low heat for 12-15 minutes, stir a few times during cooking and top up with stock if it goes too dry.

    Just before serving mix through a tablespoon of mango chutney and warm through some naan breads to serve with the curry.

    Note: if you are using a BBQ with a dome lid you can cook with the lid on.