Succulent chicken leg pieces marinated in a blend of yogurt, lemon juice, and tandoori spices provide the backbone for this one pot chicken tikka pulao. By pan-searing the chicken first, the meat develops a deep char while the rendered fats and leftover spices infuse the base of the rice, creating a layered depth of flavor that carries through every grain.

The basmati rice cooks alongside whole aromatics like star anise, cinnamon, and bay leaves, ensuring each bite remains fluffy and fragrant. Once the rice is tender, the crispy tikka pieces are nestled on top for a final steam, allowing the juices to marry with the spiced grains.

This is a practical solution for those seeking a restaurant-style meal without the need for multiple pots and pans. It serves as a satisfying weekend dinner that balances the smokiness of the grill with the delicate, spiced nature of a traditional pulao, especially when finished with a garnish of fresh coriander and green chilies.

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If you enjoy the smoky, spiced profile of this pulao, you might also want to try our creamiest chicken malai tikka for a richer, yogurt-based marinade that pairs perfectly with warm naan. For those occasions when you need something more substantial and layered, our chicken tikka masala biryani offers a more intricate, restaurant-style complexity that showcases how well these bold aromatics can elevate simple rice dishes.

Key Ingredients

Chicken: Leg and thigh pieces serve as the protein base for the tikka marination.
Basmati rice: High-quality long-grain rice forms the aromatic foundation of the pulao.
Yogurt: Used in both the tikka marinade and the pulao base for creaminess and tang.
Tandoori masala: Provides the essential smoky and spiced profile characteristic of chicken tikka.
Ginger garlic paste: A fundamental aromatic used to build the flavor base for both chicken and rice.
Whole spices: A mix of bay leaves, star anise, cloves, and cardamom infuses the rice with fragrance.
Ghee: Used for frying the chicken and sautéing aromatics to ensure a rich, authentic finish.

More Ways to Enjoy Tikka Flavors

Tandoori chicken tikka rice serves as a fantastic alternative if you prefer a drier, more charred finish to your grains.
Master the foundational classic chicken tikka to keep on hand for quick weeknight salads, wraps, or rice bowls.
For an authentic appetizer experience, our traditional tandoori chicken tikka highlights the iconic, vibrant spice blend that defines this style of cooking.

One Pot Chicken Tikka Pulao

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Ingredients For Chicken Tikka

Chicken legs with thigh 4-5 900 gmsGinger garlic paste 1 heaped tablespoonSalt according to tasteTandoori tikka masala home made or store bought 1 heaped tablespoonKashmiri red chilies powder 1 teaspoonCumin powder 1 teaspoonCoriander powder 1 teaspoonAll spices or garam masala 1 teaspoonThick yogurt 4 tablespoons heapedLemon juice 4 tablespoons freshly squeezedCulinary essence in tandoori flavor by tiger Arabia 1 teaspoon optional recommend for the restaurant taste @tiger_arabia

Method For Chicken Tikka

First keep leg pieces in 3 cups water , 3 tablespoon of vinegar & 1 tablespoons of salt for 30 minPat & dry & marinate in gg paste , yogurt , lemon juice & all spices , essence for 2 hours or moreIn a pan add oil or butter & then pan fry these tikka pieces for 15-17 min until tender from both sides by covering lid flipping @ 7 min

Ingredients For Pulao

Good quality basmati rice 2 cups soaked in water for 30 minOnion 1’medium sliced finelyGinger garlic paste 1 tablespoonTomato 1 large chopped finelyYogurt 4 tablespoonsWhole bay leaves 2-3Whole cumin 1 tablespoonStar anise 2-3Cloves 3-4Cinnamon stick 1-2Green & black cardamom 2-3Salt according to tasteKashmiri red chilies powder 1 teaspoonCumin powder 1 teaspoonAll spices powder 1 teaspoonsCulinary essence for biryani 1 teaspoon @tiger_arabiaWater 1&1/4 cupOil or ghee 4 tablespoons

Method

In the same pan u fried tikka add some more oil or ghee & sauté fry sliced onion until golden brownAdd whole spices & sauté fry for 2-3 min until aroma of spices is releasedAdd gg paste & tomatoes as well & cook for 3-5 min until tenderAdd yogurt with dried spices & sauté fry for 5 minAdd soaked rice & then add 1&1/4 cup warm water & cook on high flame for 5 min covered with lid until water is evaporatedNow place tikka pieces on top of rice & slow flame & cook for 5 min dumGarnish with green chilies & coriander & enjoy

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