Fragrant Tikka Masala Rice

This savory Tikka Masala Rice Bake transforms the flavors of classic Indian curry into a convenient one-pan wonder. The aromatic rice infused with warming spices creates a complete meal that brings restaurant-quality taste right to your dinner table without the fuss of multiple pots and pans.

I created this dish during a particularly busy week when I craved Indian food but didn't have time for elaborate cooking. My family now requests this bake weekly, loving how the fragrant spices fill our home as it bakes.

Ingredients

• Basmati rice: Provides the authentic foundation with its distinctive aroma and fluffy texture when cooked
• Firm tofu: Adds substantial protein and absorbs the tikka masala flavors beautifully
• Kashmiri chili powder: Delivers the signature vibrant color without overwhelming heat
• Fenugreek leaves: Offer that distinctive curry house flavor that transforms ordinary tomato sauce
• Tomato puree: Creates the rich base sauce that brings everything together
• Non-dairy yogurt: Adds creaminess and tanginess that balances the spices perfectly
• Garam masala: Brings warmth and complexity with its blend of cardamom, cinnamon, and other spices

Step-by-Step Instructions

Prep and Arrange:

Grease your baking dish and arrange chopped onions, chilies, and bell peppers on one side with torn tofu pieces on the other. Drizzle with oil and divide spice mixture between both sides, tossing to coat while keeping the components separate. This setup allows each element to develop its own flavor profile before coming together.

Initial Baking:

Bake at 400°F for 14-18 minutes until tofu develops crispy edges and onions begin caramelizing. This critical step builds foundational flavor by allowing the spices to bloom and the vegetables to release their sweetness. Watch carefully during the last few minutes to prevent scorching.

Create the Rice Base:

Remove from oven and transfer tofu to a bowl. Add tomato puree, ginger-garlic paste, yogurt and salt to the baking dish with the roasted aromatics. Stir thoroughly to create a uniform sauce before adding water, rice, and frozen vegetables. This layering technique ensures even flavor distribution and proper rice cooking.

Final Baking:

Cover lightly with parchment paper and bake for 25-30 minutes until rice is tender. The parchment creates a steamy environment that cooks the rice perfectly while allowing excess moisture to escape. The result is fluffy, flavor-infused grains rather than soggy rice.

Finishing Touches:

Let stand briefly after baking, then fluff rice thoroughly with a fork. Return the crispy tofu to the top and garnish with fresh cilantro, lime juice, and pepper flakes. These bright, fresh elements balance the rich, spiced base and add textural contrast to the finished dish.

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The secret to this dish is truly in the dual cooking method. I discovered that pre-roasting the aromatics and tofu separately creates deeper flavor layers than simply mixing everything together at once. My daughter, who typically avoids tofu, asks for seconds when I make this particular recipe.

Make-Ahead Options

This tikka masala rice bake works wonderfully as a meal prep option. You can prepare the entire dish through step 3, refrigerating the seasoned rice base and roasted tofu separately. When ready to serve, simply bake the rice portion for about 30-35 minutes (slightly longer than the original recipe), then top with the tofu and garnishes. The flavors actually develop beautifully overnight, making this an even more flavorful option the next day.

Ingredient Substitutions

This recipe welcomes many adaptations based on what you have available. Chickpeas or paneer can replace tofu for a different protein option. Brown basmati rice creates a heartier version but requires additional cooking time and liquid (use 2 cups liquid instead of 1½ and bake for 35-40 minutes). For a creamier variation, increase the yogurt to ½ cup or replace half the water with coconut milk. Any seasonal vegetables work beautifully here, from cauliflower to sweet potatoes, making this a truly adaptable year-round recipe.

Serving Suggestions

This tikka masala rice bake shines as a standalone meal but pairs wonderfully with cooling sides. Serve alongside a simple cucumber raita made from yogurt, grated cucumber, and a pinch of cumin. For a complete Indian-inspired feast, offer store-bought naan or papadums on the side. A simple kachumber salad with diced tomatoes, cucumbers, and onions dressed with lemon juice provides a refreshing contrast to the warm spices in the main dish.

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This Tikka Masala Rice Bake is guaranteed to elevate any weeknight meal, satisfying your craving for bold, warming flavors in a simple format.

Frequently Asked Questions

→ Can I substitute the tofu with something else?

Yes, you can substitute tofu with paneer, chickpeas, or your protein of choice like seitan or tempeh. For non-vegetarian options, chicken pieces work well - just ensure they're fully cooked before serving.

→ What can I use if I don't have fenugreek leaves?

While dried fenugreek leaves (kasuri methi) provide a distinctive flavor, you can substitute with a small amount of ground fenugreek seeds (use sparingly as they're more potent) or a mix of mustard greens and fennel seeds. The dish will still be delicious without it, just with a slightly different flavor profile.

→ Can I make this dish ahead of time?

Yes, you can prepare the components ahead of time. Roast the tofu and aromatics, then refrigerate. When ready to serve, combine with the remaining ingredients and bake. Alternatively, the fully-baked dish reheats well for 1-2 days, though the texture of the tofu may soften slightly.

→ How can I make this dish spicier or milder?

To increase spiciness, add more green chilies, cayenne pepper, or a dash of hot sauce. For a milder version, reduce or omit the cayenne and green chilies, substitute Kashmiri chili powder entirely with sweet paprika, and add a bit more yogurt to temper the heat.

→ What sides pair well with this tikka masala rice bake?

This dish works wonderfully with cooling sides like cucumber raita, pickled onions, or mango chutney. A simple side salad or naan bread also complements the flavors well. For a more substantial meal, serve with additional roasted vegetables or a lentil dal.

→ Can I use different vegetables in this dish?

Absolutely! This dish is versatile - try adding cauliflower, peas, carrots, spinach, or any vegetables you prefer. Just adjust cooking time accordingly - harder vegetables may need pre-cooking, while quick-cooking ones like spinach can be stirred in toward the end of baking.