Chicken Tikka Masala Basmati (Printable)
Spiced chicken simmered in a creamy tomato sauce paired with aromatic basmati rice for a flavorful meal.
# What You'll Need:
→ Chicken Marinade
01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2/3 cup plain yogurt
03 - 2 tablespoons lemon juice
04 - 2 tablespoons vegetable oil
05 - 3 garlic cloves, minced
06 - 1 tablespoon fresh ginger, grated
07 - 2 teaspoons ground cumin
08 - 2 teaspoons ground coriander
09 - 1 teaspoon garam masala
10 - 1 teaspoon paprika
11 - 1 teaspoon salt
12 - 1/2 teaspoon ground turmeric
13 - 1/2 teaspoon cayenne pepper (optional, for heat)
→ Sauce
14 - 2 tablespoons vegetable oil
15 - 1 large onion, finely chopped
16 - 3 garlic cloves, minced
17 - 1 tablespoon fresh ginger, grated
18 - 2 teaspoons ground cumin
19 - 2 teaspoons ground coriander
20 - 2 teaspoons paprika
21 - 1 teaspoon chili powder
22 - 1 1/2 teaspoons garam masala
23 - 14 ounces canned crushed tomatoes
24 - 2/3 cup heavy cream
25 - 1 teaspoon sugar
26 - Salt, to taste
27 - Fresh cilantro, chopped (for garnish)
→ Basmati Rice
28 - 1 1/4 cups basmati rice
29 - 2 cups water
30 - 1/2 teaspoon salt
31 - 1 tablespoon butter or ghee
# Directions:
01 - In a large bowl, combine yogurt, lemon juice, oil, garlic, ginger, cumin, coriander, garam masala, paprika, salt, turmeric, and cayenne. Add chicken, toss to coat, cover, and marinate in the refrigerator for at least 30 minutes, preferably 2–4 hours for optimal flavor penetration.
02 - Rinse basmati rice under cold water until the water runs clear. Combine rice, water, salt, and butter in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12–15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
03 - Preheat the grill or a large skillet over medium-high heat. Thread marinated chicken onto skewers or place directly in the skillet. Cook for 5–7 minutes, turning occasionally, until chicken is browned and cooked through with an internal temperature of 165°F. Set aside.
04 - Heat oil in a large pan over medium heat. Add onions and sauté until golden brown and softened, about 7 minutes. Add garlic and ginger; cook for 1 minute until fragrant, being careful not to burn the garlic.
05 - Stir in cumin, coriander, paprika, chili powder, and garam masala. Cook for 1 minute until spices are fragrant and lightly toasted, stirring constantly to prevent scorching.
06 - Add crushed tomatoes and sugar. Simmer for 10 minutes, stirring occasionally, until the mixture thickens slightly and the raw tomato flavor dissipates.
07 - Stir in heavy cream, season with salt to taste, and simmer for another 5 minutes to allow the sauce to thicken. Add cooked chicken to the sauce and simmer for 5 minutes, allowing flavors to meld together.
08 - Serve chicken tikka masala over steamed basmati rice, garnished generously with fresh chopped cilantro. Accompany with naan bread or roti and cucumber raita if desired.
# Expert Tips:
01 -
- The marinade makes the chicken incredibly tender, like it's been soaking up all that flavor for hours even though the prep is so straightforward
- That moment when the cream hits the spiced tomatoes and transforms into something velvety and gorgeous feels like pure kitchen magic
02 -
- Don't skip the step of blooming your spices in hot oil before adding liquid, it's the difference between a flat sauce and one that tastes like it came from a restaurant kitchen
- Heavy cream can sometimes separate if you boil it too vigorously, so keep the sauce at a gentle simmer once you've added it
03 -
- If you can find Kashmiri chili powder, it gives the sauce that gorgeous red-orange color without making it overwhelmingly spicy
- Let the chicken come to room temperature for about 20 minutes before cooking, it sears more evenly and stays juicier