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Tikka Masala Rice Bake Recipe
Ash Tyrrell

Tikka Masala Rice Bake Recipe

I just tried making this Tikka Masala Rice Bake, and wow, it turned out amazing! The aroma of spices filling my kitchen was irresistible, and the creamy tomato sauce paired perfectly with the crispy tofu. I love how the rice cooks right in the same baking dish, making cleanup so simple
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Total Time 50 minutes
Ingredients Method Notes

Ingredients
  

  • 2 teaspoons oil – I prefer neutral oils like avocado or sunflower for even cooking.
  • 1 cup chopped red onion – adds sweetness and depth; avoid pre-chopped from frozen.
  • 1 hot green chili finely chopped – Serrano or jalapeño work well; adjust heat to taste.
  • 1/2 to 1 cup chopped bell pepper – red and green mix gives color and sweetness.
  • 1 to 2 teaspoons garam masala – fresh is best for aromatic flavor.
  • 1 teaspoon garlic powder – enhances the garlicky notes without overpowering.
  • 1/2 teaspoon onion powder – balances the fresh onions.
  • 1/2 teaspoon salt – adjust depending on your stock or yogurt.
  • 3 teaspoons Kashmiri chili powder or paprika – gives color and mild heat.
  • 1/4 to 1/2 teaspoon cayenne – optional for extra kick.
  • 2 teaspoons dried fenugreek leaves kasuri methi – essential for authentic tikka flavor.
  • 7 ounces firm or extra-firm tofu – pressed and torn into bite-sized pieces for crispiness.
  • 8 ounces tomato puree – avoid paste; fresh-tasting tomato puree works best.
  • 1 tablespoon ginger-garlic paste – or 1/2" ginger with 4 garlic cloves minced.
  • 1/4 cup non-dairy yogurt – adds creaminess; I like coconut yogurt.
  • 1/4 to 1/2 teaspoon salt – adjust after mixing with other ingredients.
  • 1 cup basmati rice – long-grain rice cooks perfectly in this bake.
  • 1 1/2 cups water or stock – can mix with coconut milk for richness.
  • 1 cup frozen or fresh chopped vegetables – peas carrots, or cauliflower work well.
  • Cilantro lime juice, and pepper flakes – for garnish and freshness.

Method
 

  1. Start by chopping the onions, bell peppers, and chili. Press the tofu for at least 10 minutes and tear into bite-sized pieces. Having everything ready ensures a smooth cooking process.
  2. Grease your baking dish with a little oil. Spread onions, bell peppers, and chili on one side and tofu on the other. Sprinkle spices evenly over the vegetables and tofu.
  3. Combine tomato puree, ginger-garlic paste, yogurt, and salt in a bowl. Pour over the veggies and tofu, then add rice and water or stock. Gently mix to combine without mashing the tofu.
  4. Cover the dish with foil and bake at 400°F (205°C) for about 35 minutes. Remove foil for the last 5 minutes to get a slightly golden top. Fluff the rice with a fork before serving

Notes

  • I always press tofu longer for crispier pieces.
  • I sprinkle a bit more garam masala at the end for an extra aroma boost.
  • Adding a squeeze of lime just before serving brightens the flavors.
  • I like to use homemade ginger-garlic paste—it tastes fresher than store-bought.