Indian Tikka Chicken Fried Rice with Yogurt
Quick one-pan Indian-spiced rice with pre-cooked tikka chicken, sautéed peppers, onion, and fresh chilli. Finished with cool yogurt and mint for contrast. Uses ready-to-eat steamed basmati rice for minimal cooking time.
Ingredients
- 1 pack Tilda Pure Steamed Basmati Rice
- 1 red pepper, diced
- 1 yellow pepper, diced
- ½ onion, chopped
- 1 red chilli, finely sliced
- mint, chopped
- 1 small pack cooked tikka or tandoori chicken pieces
- natural yogurt
- oil, for frying
Instructions
- 1
Dice red and yellow peppers, chop onion, and finely slice red chilli
- 2
Fry peppers, onion, and chilli gently in oil until softened
- 3
Add cooked tikka or tandoori chicken pieces and cook until heated through
- 4
Stir in steamed basmati rice until piping hot
- 5
Serve with a dressing of natural yogurt and chopped mint
Tips
Use a wide shallow pan to heat rice evenly and prevent sticking
Keep yogurt cool until serving to maintain temperature contrast with hot rice
Good to Know
Refrigerate leftovers up to 2 days in an airtight container. Reheat gently on stovetop with a splash of water.
Prep peppers, onion, and chilli up to 4 hours ahead. Store separately to prevent moisture accumulation.
Serve immediately while rice is hot with cool yogurt-mint dressing on the side or drizzled on top.
Common Mistakes
Overcook the rice by reheating too long; stir gently and serve promptly
Skip the yogurt dressing; the cool dairy balances the warm spiced rice
Substitutions
Dairy-Free Swaps
General Alternatives
deeper flavor
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