Chicken Tikka Masala Basmati (Printable)
Tender marinated chicken in creamy tomato sauce paired with aromatic basmati rice, a comforting and flavorful dish.
# What You Need:
→ Chicken Marinade
01 - 1 lb 5 oz boneless, skinless chicken thighs, cut into bite-sized pieces
02 - ½ cup plain Greek yogurt
03 - 1 tbsp lemon juice
04 - 2 tsp ground cumin
05 - 2 tsp ground coriander
06 - 1 tsp ground turmeric
07 - 1 tsp garam masala
08 - 1 tsp smoked paprika
09 - 1 tsp salt
10 - 2 garlic cloves, minced
11 - 1 tbsp fresh ginger, grated
→ Sauce
12 - 2 tbsp vegetable oil or ghee
13 - 1 large onion, finely chopped
14 - 3 garlic cloves, minced
15 - 1 tbsp fresh ginger, grated
16 - 2 tsp ground cumin
17 - 2 tsp ground coriander
18 - 1 tsp paprika
19 - 1 tsp garam masala
20 - ½ tsp chili powder
21 - 14 oz (1 can) crushed tomatoes
22 - ⅔ cup heavy cream
23 - 1 tsp sugar
24 - Salt, to taste
25 - Fresh cilantro, chopped (for garnish)
→ Rice
26 - 1¼ cups basmati rice
27 - 2 cups water
28 - ½ tsp salt
29 - 1 tbsp butter (optional)
# How-To:
01 - In a large bowl, combine yogurt, lemon juice, cumin, coriander, turmeric, garam masala, paprika, salt, minced garlic, and grated ginger. Add chicken pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes or overnight for optimal flavor.
02 - Rinse basmati rice under cold running water until the water runs clear to remove excess starch. Drain thoroughly.
03 - Bring water, salt, and optional butter to a boil in a medium saucepan. Add rice, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.
04 - Heat vegetable oil or ghee in a large skillet or Dutch oven over medium-high heat. Shake off excess marinade from chicken pieces and cook in batches until browned on all sides, about 4 to 5 minutes per batch. Remove chicken and set aside.
05 - In the same pan, add chopped onions and sauté until soft and golden, approximately 5 minutes. Add minced garlic and grated ginger, cooking for an additional minute until fragrant.
06 - Incorporate ground cumin, coriander, paprika, garam masala, and chili powder into the pan. Stir and cook for 1 minute to release the spices' aromas.
07 - Add crushed tomatoes and sugar to the pan. Reduce heat and let simmer for 10 minutes, stirring occasionally to blend flavors.
08 - Return the browned chicken pieces to the pan. Simmer gently for 10 to 12 minutes until chicken is cooked through and tender.
09 - Stir in heavy cream and simmer for another 3 to 4 minutes until the sauce is creamy and heated through. Adjust seasoning with salt to taste.
10 - Plate the chicken tikka masala over the prepared basmati rice. Garnish with freshly chopped cilantro and serve immediately.
# Expert Tips:
01 -
- The creamy sauce feels indulgent but comes together faster than you'd think, leaving you wondering why you ever ordered takeout.
- Marinating the chicken in yogurt and spices makes it impossibly tender, and the depth of flavor tastes like you've been cooking for hours.
- It's naturally gluten-free and impresses everyone at the table without requiring special equipment or secret restaurant tricks.
02 -
- Don't skip marinating the chicken—it's not just for flavor, the yogurt breaks down the proteins and makes the final texture impossible to achieve any other way.
- Cook the cream in gently after the chicken is done; high heat can cause it to break or separate, turning your beautiful sauce grainy and sad.
- Chicken thighs are forgiving and stay moist; breasts will turn rubbery if you're not extremely careful, so don't substitute unless you reduce cooking time significantly.
03 -
- Brown the chicken in batches instead of crowding the pan—overcrowding drops the temperature and steams the chicken instead of searing it, which loses the texture you worked for during marination.
- Taste the sauce before adding cream and adjust salt and spices then; it's much harder to fix seasoning after the cream goes in since dairy mellows flavors.
- If your sauce breaks or looks separated after adding cream, whisk in a tablespoon of yogurt off heat to bring it back together, though this rarely happens if you keep the heat gentle.