Description
This Chicken Tomato Rice is a flavorful, one-pot meal featuring tender chicken cubes simmered in a rich tomato-based sauce with aromatic spices and basmati rice. Creamy and comforting, it combines hints of garam masala, turmeric, and optional saffron and green chilies for added depth and heat. Perfect for an easy yet impressive family dinner.
Ingredients
Scale
Protein and Vegetables
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup chopped cilantro, for garnish
- 1/4 cup chopped green chilies (optional, for extra heat)
Tomato Base
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
Grains and Liquids
- 1 cup basmati rice
- 2 cups chicken broth
- 1/2 cup heavy cream
Fats and Oils
- 2 tablespoons vegetable oil
- 2 tablespoons butter
Spices and Seasonings
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder (adjust to your spice preference)
- 1/2 teaspoon cumin powder
- 1/4 teaspoon black pepper
- Salt to taste
- 1/2 teaspoon saffron threads (optional, for color and flavor)
Instructions
- Marinate the Chicken: In a large bowl, combine cubed chicken with 1 teaspoon salt, 1/2 teaspoon turmeric powder, 1/4 teaspoon cumin powder, and 1/4 teaspoon black pepper. Mix thoroughly to coat evenly and set aside to let the flavors meld.
- Brown the Chicken: Heat 1 tablespoon vegetable oil in a large pot or Dutch oven over medium-high heat. Add chicken in batches if needed to avoid overcrowding. Cook, stirring occasionally, until browned on all sides, about 8-10 minutes. Remove chicken and set aside.
- Sauté Onions: Add the remaining tablespoon of vegetable oil to the same pot. Add chopped onions and sauté over medium heat until they turn translucent and slightly golden, approximately 5-7 minutes.
- Add Garlic and Ginger: Mix in minced garlic and grated ginger, and sauté for about 1 minute until fragrant, being careful not to burn them.
- Incorporate Spices: Stir in red chili powder (if using), garam masala, and the remaining 1/2 teaspoon turmeric powder. Cook for 30 seconds while stirring constantly to toast the spices and enhance their aroma.
- Add Tomatoes and Simmer: Pour in crushed tomatoes and tomato sauce. Stir well to combine and bring the mixture to a gentle simmer.
- Simmer the Sauce: Reduce heat to low, cover the pot, and let it simmer for 15-20 minutes, stirring occasionally to prevent sticking.
- Add Optional Ingredients: If using saffron threads and green chilies, add them during the last 5 minutes of simmering to infuse color, flavor, and heat.
- Prepare Rice: Rinse basmati rice under cold running water until the water runs clear to remove excess starch.
- Add Rice and Broth: Stir the rinsed rice gently into the simmering tomato sauce. Pour in chicken broth and adjust salt to taste. Bring the pot back to a boil.
- Cook Rice: Reduce heat to low, cover tightly, and simmer for 15-18 minutes without lifting the lid, until rice is tender and the liquid is fully absorbed.
- Combine Chicken and Cream: Once rice is cooked, gently fold in the browned chicken and heavy cream, mixing carefully to maintain the fluffy texture of the rice.
- Rest the Dish: Remove from heat and let the dish rest covered for 5 minutes to allow flavors to meld further.
- Finish with Butter: Stir in 2 tablespoons butter until melted and incorporated for a rich finish.
- Garnish and Serve: Sprinkle chopped cilantro over the top and serve hot for a comforting meal.
Notes
- Adjust red chili powder and green chilies to control the level of spiciness according to your preference.
- Saffron is optional but adds a beautiful color and subtle aroma to the dish.
- Using a heavy-bottomed pot or Dutch oven helps prevent burning and ensures even cooking.
- If preferred, substitute heavy cream with coconut milk for a dairy-free option.
- This recipe can be made ahead; refrigerate leftovers and reheat gently on the stovetop with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: Chicken Tomato Rice, One-Pot Chicken Rice, Indian Spiced Chicken Rice, Basmati Rice Recipe, Tomato Rice with Chicken
