Chicken Tikka Masala Basmati (Printable)
Spiced chicken slowly simmered in creamy tomato sauce served with fragrant basmati rice.
# What You Need:
→ Chicken Marinade
01 - 21 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 (adjust to taste)
21 - 14 oz crushed tomatoes (1 can)
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 Make:
01 - In a large bowl, combine Greek yogurt, lemon juice, ground cumin, ground coriander, turmeric, garam masala, smoked paprika, salt, minced garlic, and grated ginger. Add chicken pieces and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes or overnight for enhanced flavor.
02 - Rinse the basmati rice under cold water until the water runs clear. Drain thoroughly.
03 - Bring water, salt, and butter (if using) to a boil in a medium saucepan. Add the rinsed rice, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff rice with a fork before serving.
04 - Heat vegetable oil or ghee in a large skillet or Dutch oven over medium-high heat. Shake excess marinade from chicken pieces and cook in batches until browned on all sides, approximately 4 to 5 minutes per batch. Remove browned chicken and set aside.
05 - In the same pan, add finely chopped onion and sauté until soft and golden, about 5 minutes. Add minced garlic and grated ginger; cook for 1 minute until fragrant.
06 - Stir in ground cumin, ground coriander, paprika, garam masala, and chili powder. Cook for 1 minute to release aromas.
07 - Add crushed tomatoes and sugar to the pan, then simmer for 10 minutes while stirring occasionally.
08 - Return the browned chicken pieces to the sauce. Simmer gently for 10 to 12 minutes until the chicken is fully cooked.
09 - Stir in heavy cream and allow to simmer on low heat for 3 to 4 minutes until the sauce is creamy and heated through. Season with salt to taste.
10 - Serve the chicken tikka masala hot over basmati rice. Garnish with chopped fresh cilantro.
# Expert Tips:
01 -
- The chicken turns silky-tender because of the yogurt marinade—it's like a secret handshake between dairy and spice that actually works.
- You get that restaurant-quality creaminess without fussing; the sauce practically builds itself once you have your onions golden.
- It tastes even better the next day, so you're not just cooking dinner, you're setting yourself up for an easy lunch.
02 -
- Don't skip the marinade step or rush it—the yogurt actually changes the texture of the chicken at a molecular level, and 30 minutes is the bare minimum.
- Brown the chicken in batches; crowding the pan drops the temperature and you'll steam instead of sear, losing that golden crust that makes everything taste better.
- Add cream at the very end and keep the heat gentle; heavy cream can separate and look curdled if it boils hard.
03 -
- Don't stir the rice while it cooks or right after—let it steam undisturbed and you'll get separate, fluffy grains every time.
- Taste your sauce before adding the cream; season it properly then, because heavy cream can mute spices slightly and adjusting salt afterward is easier than trying to fix it before.