Chicken Tikka Masala with Peppers & Rice

Chicken Tikka Masala with Peppers & Rice

Cooking Time20 Minutes

Makes4 Servings


2 cups white Reveille Rice

1 pound chicken breast, boneless skinless, cut into 1-inch pieces

1/2 tsp. salt

3/4 cup plain yogurt

1 lemon, juiced

1 jar tikka masala sauce

1 bell pepper, cut into thin strips

2 Tbsp. olive oil

2 sprigs Cilantro (optional)


Mix the yogurt, lemon juice, and salt in a medium bowl. Add the chicken and stir to coat the chicken completely, set aside to marinate.

Heat 2 Tbsp. olive oil in a large skillet on medium-high heat. Remove the chicken from marinade and cook about 5 minutes. Add bell peppers and cook 2 until chicken is cooked through, about 2 minutes.

Pour tikka masala sauce into the pan with the chicken, stir well to combine until sauce is bubbly and serve over rice. Garnish with fresh cilantro if desired.

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