Chicken Tikka Masala Basmati (Printable)
Juicy, spiced chicken cooked in creamy tomato sauce served alongside fragrant basmati rice.
# What You Need:
→ Chicken Marinade
01 - 1.32 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 0.33 cup plain yogurt
03 - 2 tbsp lemon juice
04 - 2 tbsp ginger-garlic paste
05 - 1 1/2 tsp ground cumin
06 - 1 1/2 tsp ground coriander
07 - 1 tsp garam masala
08 - 1 tsp smoked paprika
09 - 1 tsp turmeric
10 - 1 tsp salt
→ Masala Sauce
11 - 2 tbsp ghee or unsalted butter
12 - 1 large onion, finely chopped
13 - 2 tbsp ginger-garlic paste
14 - 2 tsp ground cumin
15 - 2 tsp ground coriander
16 - 1 1/2 tsp garam masala
17 - 1 tsp smoked paprika
18 - 1 tsp chili powder (adjust to heat preference)
19 - 14 oz canned crushed tomatoes
20 - 1/3 cup heavy cream
21 - 1/3 cup water
22 - 1 1/2 tsp salt
23 - 1 tsp sugar
24 - Fresh cilantro, chopped (for garnish)
→ Basmati Rice
25 - 1 1/4 cups basmati rice
26 - 2 cups water
27 - 1/2 tsp salt
28 - 1 tbsp unsalted butter (optional)
# How-To:
01 - In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, cumin, coriander, garam masala, paprika, turmeric, and salt. Add chicken pieces and toss to coat. Cover and marinate for at least 30 minutes or refrigerate overnight for enhanced flavor.
02 - Rinse basmati rice under cold water until clear. In a saucepan, combine rice, water, and salt. Bring to a boil, reduce to low heat, cover, and simmer for 12 to 15 minutes until water is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork and stir in butter if desired.
03 - Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken, allowing excess marinade to drip off. Cook for 4 to 5 minutes per side until lightly charred and fully cooked. Set aside.
04 - In the same pan, reduce heat to medium and add ghee or butter. Sauté chopped onions until soft and golden, approximately 5 to 7 minutes. Add ginger-garlic paste and cook for another minute until fragrant.
05 - Stir in ground cumin, coriander, garam masala, smoked paprika, and chili powder. Cook for 1 minute to release aromas. Add crushed tomatoes, salt, and sugar. Simmer the sauce for 10 minutes, stirring occasionally.
06 - Incorporate heavy cream and water into the sauce. Return seared chicken along with any accumulated juices back to the pan. Simmer gently for 8 to 10 minutes until the chicken is tender and the sauce has thickened.
07 - Sprinkle chopped fresh cilantro over the dish and serve hot alongside the prepared basmati rice.
# Expert Tips:
01 -
- The yogurt marinade makes the chicken impossibly tender, almost like it melts on your tongue.
- That creamy tomato sauce is the kind of thing you'll want to soak up with every last grain of rice.
- It looks impressive but comes together with pantry spices and a little patience.
- Leftovers taste even better the next day when the flavors have had time to settle in.
02 -
- Letting the marinade sit for at least 30 minutes is non-negotiable, it's the difference between good chicken and unforgettable chicken.
- Don't rush the onions, cooking them slowly until they're golden builds the foundation of sweetness the sauce needs.
- Toast the spices just until fragrant, too long and they'll turn bitter.
- If the sauce feels too thick, add a splash of water or cream, if it's too thin, let it simmer uncovered for a few extra minutes.
03 -
- Marinate the chicken overnight if you have the time, the flavor goes so much deeper.
- Use a mix of chicken thighs and breasts if you want variety in texture.
- A pinch of kasuri methi (dried fenugreek leaves) stirred in at the end adds an authentic restaurant-quality flavor.
- If you like it spicier, add a sliced green chili along with the ginger-garlic paste.