One-Pot Chicken Tikka Masala Rice

Heat the vegetable oil in a large pot over medium heat.

Add the diced onion and sauté until translucent, about 3–4 minutes.

Stir in the minced garlic and grated ginger; cook for 1 minute, stirring constantly.

Add the chicken pieces and brown on all sides, about 5 minutes.

Pour in the tomato puree, plain yogurt, garam masala, ground cumin, ground coriander, turmeric powder, red chili powder, and a pinch of salt; stir well to combine and let the sauce simmer for 2 minutes.

Add the rinsed rice and water, stir to distribute the rice evenly, then bring the mixture to a boil.

Once boiling, reduce heat to low, cover the pot tightly, and simmer for 20 minutes or until the rice is tender and the liquid is fully absorbed.

While the rice cooks, combine the diced cucumber, chopped mint, chopped cilantro, finely chopped green chili, lemon juice, and a pinch of salt in a bowl to make a quick green chutney.

Turn off the heat and let the pot sit, covered, for 5 minutes to allow any remaining steam to finish cooking the rice.

Fluff the rice gently with a fork, then serve hot, topped with a generous spoonful of the cucumber‑mint chutney.