Chicken Tikka Masala Basmati

The smell of garam masala hitting hot oil still takes me back to my tiny apartment kitchen, years ago, where I first attempted this dish. I'd invited friends over and was terrified of ruining everything, but that first whistling sound from the cooker and the way the cream swirled into the tomatoes told me something good was happening. They asked for thirds. I've been tweaking it ever since.

Last winter my neighbor smelled this cooking through our shared vent and actually knocked on my door to ask what I was making. We ended up eating together at my tiny kitchen table, steam rising from our plates, while she taught me how to properly rinse basmati rice. Now whenever I make this recipe, it tastes like friendship.

Ingredients

• 600 g boneless, skinless chicken thighs: thighs stay juicier than breast meat, and cutting them into bite-sized pieces means more surface area for all those aromatic spices to work their magic
• 150 g plain yogurt: use full-fat yogurt here if you can, it tenderizes the meat better and adds that authentic richness
• 2 tbsp lemon juice: this cuts through the cream and brightens everything, plus it helps break down the chicken fibers for maximum tenderness
• 3 garlic cloves, minced: fresh garlic is non-negotiable here, that raw bite mellows into something sweet and earthy during cooking
• 1 tbsp fresh ginger, grated: I've tried using paste in a pinch, but nothing beats the zing of freshly grated ginger root
• 2 tsp ground cumin: this is one of those spices worth buying in small quantities and replacing often, stale cumin is just sad
• 2 tsp ground coriander: warm and citrusy all at once, it balances the heat from the other spices beautifully
• 1 tsp garam masala: this blend varies by brand and region, find one you love and stick with it
• 1½ tsp garam masala: the extra half teaspoon in the sauce builds on the marinade flavors without repeating them exactly
• 400 g canned crushed tomatoes: I've used fresh tomatoes when they're in season, but honestly canned gives you more consistent results year-round
• 150 ml heavy cream: coconut milk works too if you need dairy-free, but cream gives that restaurant-quality finish
• 250 g basmati rice: rinse it until the water runs clear, I learned this the hard way after making gummy rice one too many times

Instructions

Marinate the chicken:

Combine yogurt, lemon juice, oil, garlic, ginger, and all the spices in a large bowl, then add the chicken pieces and turn them until every bit is coated. Cover and refrigerate for at least 30 minutes, but honestly, letting it sit for 2 to 4 hours transforms the dish completely.

Cook the basmati rice:

Rinse the rice under cold water until it runs clear, then combine it with water, salt, and butter in a saucepan. Bring it to a boil, turn the heat down to low, cover tightly, and let it simmer for 12 to 15 minutes until all the water has disappeared. Remove from heat and let it stand, covered, for 5 more minutes before fluffing gently with a fork.

Sear the chicken:

Preheat your grill or a large skillet over medium-high heat, then thread the marinated chicken onto skewers or place it directly in the pan. Cook for 5 to 7 minutes, turning occasionally, until the pieces are beautifully browned and cooked through. Set aside while you make the sauce.

Build the aromatic base:

Heat oil in a large pan over medium heat and add the chopped onions. Sauté them for about 7 minutes until they turn golden and smell incredible, then add garlic and ginger and cook for another minute until fragrant.

Bloom the spices:

Stir in cumin, coriander, paprika, chili powder, and garam masala. Cook for just 1 minute until the spices wake up and release their oils, being careful not to burn them.

Create the sauce:

Pour in the crushed tomatoes and sugar, then let everything simmer for 10 minutes, stirring occasionally. Stir in the cream and season with salt, letting it bubble for another 5 minutes until thickened slightly. Add the cooked chicken to the sauce and simmer together for 5 more minutes so all the flavors become friends.

Bring it all together:

Serve the chicken tikka masala over a bed of fluffy basmati rice and sprinkle generously with fresh cilantro. Watch everyone's faces light up.

Save

My partner grew up eating authentic versions of this dish at family gatherings, and the first time I made this recipe for them, they took one bite and got quiet. Then they asked if I'd make it for our anniversary dinner. It's become our special occasion meal, the one that says celebration without ever needing to say the word.

Making It Your Own

Sometimes I'll double the cayenne because my family loves the heat, other times I'll dial it back entirely. The spice blend is forgiving like that. I've also made this with cubed paneer for a vegetarian version that somehow feels just as satisfying. Let the recipe be a starting point, not a rulebook.

Side Dishes That Work

Warm naan bread for scooping up every last bit of sauce is non-negotiable in my house. A simple cucumber raita with a sprinkle of roasted cumin seeds cuts through the richness beautifully. When I'm feeling ambitious, I'll make roasted cauliflower seasoned with turmeric and lemon. The key is having something fresh and cool alongside all that warmth and spice.

Storage and Reheating

This actually tastes better the next day, which is rare but wonderful. Store the rice and curry separately in airtight containers in the refrigerator for up to 3 days. When reheating, add a splash of water or cream to the curry because it thickens up considerably in the fridge.

• The rice can be reheated in the microwave with a damp paper towel on top to prevent drying out
• Freeze the curry portion for up to 3 months if you want to get ahead on future meals
• Never reheat rice that's been left at room temperature for more than 2 hours, safety first

Save

This recipe has become one of those meals I can make without even thinking, but somehow it still feels special every single time. There's something about watching people scrape their plates clean that makes all the chopping and simmering absolutely worth it.

Recipe FAQs

→ How should I marinate the chicken for best flavor?

Combine yogurt, lemon juice, oil, garlic, ginger, and spices such as cumin, coriander, garam masala, and paprika. Toss the chicken pieces in this mixture and marinate for at least 30 minutes, preferably 2–4 hours in the refrigerator for maximum tenderness and flavor.

→ What is the best way to cook basmati rice?

Rinse the basmati rice under cold water until clear, then combine with water, salt, and butter or ghee in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12–15 minutes until water is absorbed. Let it rest covered for 5 minutes before fluffing with a fork.

→ Can I make the sauce creamier or lighter?

For a creamier texture, use heavy cream as listed, or substitute with half-and-half or coconut milk for a lighter, dairy-free alternative without compromising flavor.

→ What spices provide the signature flavor in the sauce?

Key spices include cumin, coriander, paprika, chili powder, and garam masala, which together create a warm, aromatic, and slightly smoky profile in the tomato-based sauce.

→ How can I adjust the heat level of this dish?

Control spiciness by adjusting the amount of cayenne pepper in the marinade and chili powder in the sauce, allowing you to create a milder or spicier version based on preference.