Chicken Tikka Masala Basmati (Printable)
Marinated chicken simmered in creamy tomato sauce, paired with fragrant basmati rice for a classic Indian main.
# What You Need:
→ Chicken Marinade
01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2/3 cup plain Greek yogurt
03 - 2 tablespoons lemon juice
04 - 2 teaspoons ground cumin
05 - 2 teaspoons ground coriander
06 - 1 1/2 teaspoons garam masala
07 - 1 teaspoon turmeric
08 - 1 1/2 teaspoons paprika
09 - 1 teaspoon salt
10 - 3 garlic cloves, minced
11 - 2 teaspoons fresh ginger, grated
→ Masala Sauce
12 - 2 tablespoons vegetable oil or ghee
13 - 1 large onion, finely chopped
14 - 3 garlic cloves, minced
15 - 2 teaspoons fresh ginger, grated
16 - 2 teaspoons ground cumin
17 - 2 teaspoons ground coriander
18 - 1 1/2 teaspoons garam masala
19 - 1 teaspoon paprika
20 - 1/2 teaspoon cayenne pepper
21 - 14 ounces canned crushed tomatoes
22 - 1 teaspoon sugar
23 - 2/3 cup heavy cream
24 - Salt and pepper, to taste
25 - Fresh cilantro, chopped for garnish
→ Basmati Rice
26 - 1.25 cups basmati rice
27 - 2 1/8 cups water
28 - 1/2 teaspoon salt
29 - 1 tablespoon butter or ghee
# How-To:
01 - Combine all marinade ingredients in a large bowl. Add chicken pieces, toss thoroughly to coat, cover, and refrigerate for minimum 30 minutes, ideally 2-4 hours for optimal flavor penetration.
02 - Rinse basmati rice under cold running water until water runs clear. Combine rice, water, and salt in a medium saucepan. Bring to boil, cover tightly, reduce heat to low, and simmer 12-15 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with fork and stir in butter or ghee.
03 - Preheat oven broiler or prepare grill pan. Thread marinated chicken onto skewers or arrange on lined baking sheet. Broil or grill 8-10 minutes, turning once, until slightly charred and fully cooked through. Set aside.
04 - Heat oil or ghee in large skillet over medium heat. Add onions and cook 8 minutes until soft and golden brown. Add minced garlic and grated ginger, sauté 1 minute until fragrant.
05 - Add cumin, coriander, garam masala, paprika, and cayenne to skillet. Stir constantly for 1 minute until spices release their aroma and become fragrant.
06 - Pour in crushed tomatoes and sugar. Simmer uncovered for 10 minutes, stirring occasionally to prevent sticking, until sauce slightly thickens.
07 - Stir heavy cream into sauce and simmer 3 minutes until fully incorporated. Season with salt and pepper to taste.
08 - Add grilled chicken pieces to sauce. Simmer 5-7 minutes until heated through and flavors meld together. Serve immediately over basmati rice, garnished with fresh chopped cilantro.
# Expert Tips:
01 -
- The sauce hits that impossible balance between rich comfort food and something bright enough to keep you coming back for bite after bite
- Once you master the marinade, you will find yourself putting those spices on everything from cauliflower to shrimp
02 -
- Refrigerating the marinade overnight transforms this from good to unforgettable, so plan ahead when you can
- The sauce will thicken as it sits, so thin with a splash of water if reheating the next day
03 -
- Pat the chicken dry before adding it to the marinade so the yogurt actually sticks instead of sliding right off
- Let your sauce simmer uncovered while the chicken grills so it has time to thicken properly