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Tikka Masala Rice Bake Recipe
Ben Carraoli

Tikka Masala Rice Bake Recipe

I recently made this tikka masala rice bake, and honestly, it turned out better than I expected. The flavors were rich, cozy, and perfectly spiced without being overwhelming. I loved how everything came together in one dish, making it super convenient. It reminded me of classic tikka masala but with a comforting baked twist
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Total Time 55 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 cup basmati rice – rinse well to remove excess starch for fluffy texture
  • 2 cups vegetable broth – adds more depth than plain water
  • 1 tablespoon oil – helps sauté spices and enhances flavor
  • 1 small onion finely chopped – builds the base of the dish
  • 3 cloves garlic minced – fresh garlic gives a stronger aroma
  • 1 teaspoon grated ginger – adds warmth and slight zing
  • 1 tablespoon tikka masala spice blend – the heart of the flavor
  • 1/2 teaspoon smoked paprika – gives a subtle smoky touch
  • 1 cup tomato puree – creates a rich tangy base
  • 1/2 cup coconut milk – adds creaminess without dairy
  • 1 can chickpeas drained – protein-packed and filling
  • 1 cup mixed vegetables bell peppers, peas, carrots – adds color and texture
  • 1/2 teaspoon salt – adjust to taste
  • Fresh cilantro for garnish – brightens the final dish

Method
 

  1. Start by rinsing the basmati rice thoroughly under running water. This removes excess starch and keeps the grains separate after baking. Set it aside to drain while you prepare the rest.
  2. Heat oil in a pan and add chopped onion. Cook until soft and slightly golden, then add garlic and ginger. Stir for a minute until fragrant, making sure not to burn them.
  3. Mix in tikka masala spice and smoked paprika. Stir well so the spices bloom in the oil, then pour in the tomato puree. Let it cook for a few minutes until slightly thickened.
  4. Add coconut milk, chickpeas, vegetables, salt, and the rinsed rice. Pour in vegetable broth and mix everything evenly. Make sure the rice is fully submerged in the liquid.
  5. Transfer the mixture into a baking dish and cover it tightly. Bake in a preheated oven at 375°F (190°C) for about 35–40 minutes until the rice is tender and fluffy.
  6. Once done, let the dish sit for 5 minutes before opening. This helps the flavors settle. Garnish with fresh cilantro before serving.

Notes

  • I always toast the spices briefly—it really boosts the flavor
  • I prefer fresh ginger and garlic instead of paste for better aroma
  • Don’t skip resting time after baking—it improves texture
  • I sometimes add a squeeze of lemon at the end for brightness
  • If the rice feels slightly undercooked, I let it sit covered longer