Chicken Tikka Masala Basmati

The first time I tasted proper chicken tikka masala, I was skeptical—how could something so creamy and indulgent come from a kitchen that smelled like toasted spices and sizzling ghee? A friend's mother made it one rainy evening, and I remember sitting at their kitchen table watching the yogurt-marinated chicken pieces turn golden in the pan, the whole house filling with this warm, complex aroma that made me forget I'd ever doubted anything. That night changed my relationship with Indian cooking entirely.

I made this for my partner during a particularly stressful week, and watching them take that first bite and just close their eyes in relief told me everything I needed to know about comfort food. The kitchen was steamy and fragrant, and for once, the cooking felt like medicine rather than a chore. We ended up making it twice in the same week because the first batch somehow disappeared faster than I'd prepared it.

Ingredients

• Boneless, skinless chicken thighs (600 g): Thighs stay tender and flavorful even during longer cooking, unlike breasts which can dry out—this is the secret that made me stop second-guessing myself.
• Plain Greek yogurt (120 g): The acidity and fat tenderize the chicken while adding subtle tanginess that balances the cream sauce later.
• Lemon juice (1 tbsp): Brightens the marinade and prevents the spices from becoming one-dimensional.
• Ground cumin, coriander, turmeric, garam masala, smoked paprika (2 tsp, 2 tsp, 1 tsp, 1 tsp, 1 tsp): Each spice plays a specific role—the cumin warms, coriander lifts, turmeric colors, garam masala rounds everything out, and smoked paprika adds that subtle char you'd get from a tandoor.
• Salt and freshly minced garlic and ginger (1 tsp, 2 cloves, 1 tbsp): These form the aromatic foundation that makes people ask if you trained as a professional chef.
• Vegetable oil or ghee (2 tbsp): Ghee adds a nutty richness, but neutral oil works perfectly fine and is easier to keep on hand.
• Large onion (1): Finely chopped onions soften into the sauce and provide natural sweetness to balance the tomato's acidity.
• Crushed tomatoes (400 g): Canned tomatoes are consistent and reliable—fresh tomatoes are beautiful in summer, but canned ones give you better flavor control.
• Heavy cream (150 ml): This is what transforms the sauce from tangy to luxurious; don't skip it or substitute until you've made it properly once.
• Sugar (1 tsp): A small pinch rounds the acidity of tomatoes and deepens the overall flavor without making anything taste sweet.
• Basmati rice (250 g): Fragrant and light, it's the perfect vessel for soaking up this sauce without competing for attention.
• Water (500 ml), salt (½ tsp), butter (1 tbsp): Rice cooked this way stays fluffy and individual, each grain separate and delicate.
• Fresh cilantro (for garnish): The bright, sharp green finish that makes people notice you put thought into the presentation.

Instructions

Build the marinade and coat the chicken:

In a large bowl, whisk together yogurt, lemon juice, and all the spices—cumin, coriander, turmeric, garam masala, smoked paprika, salt, minced garlic, and grated ginger. You'll see the mixture turn golden and smell like you've opened a spice merchant's cabinet. Add your chicken pieces and toss until every piece is coated, then cover and refrigerate for at least 30 minutes, or overnight if you have the time; overnight really does improve the flavor noticeably.

Prepare the rice while the chicken marinates:

Rinse basmati rice under cold running water, stirring it gently with your fingers until the water runs clear—this removes excess starch and prevents the rice from becoming gummy. Bring 2 cups salted water and butter to a boil in a medium saucepan, then add the drained rice, stir once, reduce heat to the lowest setting, cover, and cook undisturbed for 15 minutes.

Sear the marinated chicken until golden:

While the rice steams, heat oil or ghee in a large skillet over medium-high heat until it shimmers slightly. Working in batches to avoid crowding, add the marinated chicken pieces, letting them sit undisturbed for 2–3 minutes before turning—this browning creates a flavorful crust. Cook until golden on all sides, about 4–5 minutes total, then transfer to a plate.

Build the sauce foundation with aromatics:

In the same pan with the rendered fat and browned bits, add finely chopped onions and sauté until they turn soft and pale golden, about 5 minutes. Add minced garlic and grated ginger, stirring constantly for about 1 minute until the raw smell disappears and everything becomes fragrant—this is when the kitchen starts smelling like an actual restaurant.

Toast the spices to deepen their flavor:

Add cumin, coriander, paprika, garam masala, and chili powder to the softened onions, stirring constantly for about 1 minute. The spices will darken slightly and release their essential oils, transforming from dusty powder into something aromatic and alive.

Simmer the tomato base and let it develop:

Pour in crushed tomatoes and sprinkle sugar over them, then reduce heat to medium and simmer for about 10 minutes, stirring occasionally. The sauce will deepen in color and the raw tomato taste will round out, becoming more sophisticated and complex.

Return the chicken and cook through gently:

Add the seared chicken back into the simmering sauce and let it bubble away for 10–12 minutes until the chicken is cooked completely through; a fork should pull apart a piece easily. The chicken will have absorbed flavors from the sauce and become incredibly tender.

Finish with cream and final seasoning:

Stir in the heavy cream slowly, stirring gently to combine, then let the sauce simmer for another 3–4 minutes until it's heated through and silky. Taste and adjust salt—the sauce should taste rich, balanced, and slightly more flavorful than you think it should be, because the rice will temper it.

Fluff the rice and serve:

Remove the rice from heat and let it sit covered for 10 minutes, then use a fork to gently separate the grains. Serve the chicken tikka masala over fluffy basmati rice and scatter fresh cilantro on top like you mean it.

Save

There's a moment when the cream swirls into the tomato sauce and the whole thing turns this deep, warm coral color that feels almost impossible—like you've created something precious. I remember my grandmother looking at it and nodding once, which was her highest form of compliment, and that's when I knew this recipe had become something I'd make forever.

The Magic of Marination

The overnight marinade isn't a shortcut that's nice to have; it's the difference between good chicken tikka masala and the kind that makes people ask for your recipe. Yogurt's lactic acid gently breaks down the muscle proteins, creating a tender texture that's almost impossible to achieve through cooking alone. I've made this recipe with a rushed 30-minute marinade and an overnight one, and the overnight version isn't just slightly better—it's noticeably more luxurious and forgiving.

Rice Technique Matters

Rinsing basmati rice until the water runs clear feels like an extra step, but it's what separates fluffy, individual grains from sticky mush that clumps together. The absorption method for cooking—adding a measured amount of water, covering, and letting the rice steam without stirring—works because the rice absorbs exactly the right amount of liquid and finishes cooking in its own steam. Once you've seen the difference in texture, you'll never make rice another way.

Variations and Adaptations

This dish is forgiving enough to adapt to what you have on hand, but some changes matter more than others. Coconut cream substitutes beautifully for heavy cream and adds a subtle tropical note that's incredibly appealing, while cashew cream creates a different kind of richness that feels luxurious in its own way. If you want to push the smoky depth, grill the marinated chicken over high heat for 2–3 minutes per side until charred, then finish it in the sauce—this mimics a traditional tandoor and adds complexity that people will taste but won't quite be able to identify.

• Pair this with naan or roti to soak up every last drop of sauce like you mean it.
• Cucumber raita on the side provides a cooling contrast that balances the richness and heat beautifully.
• Leftover sauce keeps for three days refrigerated and actually tastes better as flavors meld, though the rice should be made fresh.

Save

Chicken tikka masala has become my go-to dinner for people I want to impress without spending the entire evening in the kitchen, and it never fails to feel like an occasion. There's something about the combination of tender spiced chicken, silky cream sauce, and fragrant rice that makes everyone at the table pause and just enjoy the meal.

Recipe FAQs

→ How long should the chicken marinate?

Marinate the chicken for at least 30 minutes to allow the spices and yogurt to tenderize and infuse flavor. Overnight marinating enhances taste even more.

→ Can I use other cuts of chicken?

Boneless, skinless chicken thighs are recommended for tenderness and flavor, but breasts can be used if preferred. Adjust cooking time accordingly.

→ What is the best way to cook basmati rice?

Rinse basmati rice under cold water until clear. Cook with measured water and salt, then let it rest covered off the heat to finish steaming for light, fluffy grains.

→ How can I adjust the heat level?

Modify the amount of chili powder to suit your heat preference, or omit it for a milder dish. Fresh chili or cayenne can also be added for extra spice.

→ Can I make this dish dairy-free?

Yes, substitute heavy cream with coconut cream and skip butter or use dairy-free alternatives to maintain richness without dairy.

→ What garnishes complement this dish?

Fresh chopped cilantro adds brightness and a fresh herbal note, balancing the richness of the sauce beautifully.