Chicken Tikka Masala with Basmati (Printable)
Tender chicken in creamy tomato sauce over aromatic basmati rice with authentic Indian spices.
# What You'll 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 1/4 cups basmati rice
27 - 2 cups water
28 - 1/2 teaspoon salt
29 - 1 tablespoon butter or ghee
# Directions:
01 - Combine all marinade ingredients in a large bowl. Add chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 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 a boil, cover tightly, reduce heat to low, and simmer for 12-15 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with a fork and stir in butter or ghee.
03 - Preheat oven broiler or prepare a grill pan. Thread marinated chicken onto skewers or arrange on a lined baking sheet. Broil or grill for 8-10 minutes, turning once, until pieces develop slight charring and are cooked through. Set aside.
04 - Heat oil or ghee in a large skillet over medium heat. Add chopped onion and cook for approximately 8 minutes until soft and golden brown. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant.
05 - Add cumin, coriander, garam masala, paprika, and cayenne pepper to the skillet. Stir constantly for 1 minute to toast the spices and release their essential oils.
06 - Pour in crushed tomatoes and sugar. Simmer uncovered over medium-low heat for 10 minutes, stirring occasionally to prevent sticking and allow flavors to concentrate.
07 - Stir heavy cream into the sauce and continue simmering for 3 minutes until fully incorporated and slightly thickened. Season with salt and pepper to taste.
08 - Add grilled chicken pieces to the sauce. Simmer for 5-7 minutes until chicken is heated through and flavors have melded together.
09 - Plate chicken tikka masala over prepared basmati rice. Garnish generously with freshly chopped cilantro and serve immediately while hot.
# Expert Tips:
01 -
- The yogurt marinade makes the chicken impossibly tender
- Homemade sauce tastes infinitely better than takeout
02 -
- The longer you marinate the chicken, the more flavorful and tender it becomes
- Letting the sauce rest for even 10 minutes after cooking deepens the flavor
03 -
- Use a food processor to finely chop the onions in seconds
- Grilling the chicken first gives it that characteristic smoky depth