Chicken Tikka Masala with Rice

The smell of garam masala toasting in hot ghee stopped me mid-conversation one evening. I was supposed to be making a simple weeknight dinner, but the spices had other plans. That first attempt at chicken tikka masala taught me that some dishes refuse to stay ordinary, no matter how casual your intentions.

I made this for friends who claimed they didnt cook Indian food at home because it seemed too complicated. Watching them soak up the sauce with warm naan, completely silent except for the occasional hum of approval, felt like winning something. One of them texted me two days later asking if ginger-garlic paste came in jars because she had already bought chicken.

Ingredients

• Boneless, skinless chicken thighs: Thighs stay tender and juicy even if you overcook them slightly, unlike breasts which turn into sad rubber.
• Plain yogurt: This is what makes the chicken unbelievably soft and adds that tangy backbone the whole dish leans on.
• Lemon juice: Brightens the marinade and keeps everything from tasting flat or one-dimensional.
• Ginger-garlic paste: Fresh is ideal, but the jarred stuff works when youre not in the mood to scrape your knuckles on a grater.
• Ground cumin and coriander: The warm, earthy foundation that makes this taste like it came from an actual kitchen, not a packet.
• Garam masala: The magic dust that pulls everything together with its sweet, complex warmth.
• Smoked paprika: Adds a subtle charred flavor even if youre cooking on a regular stove.
• Turmeric: That golden color everyone associates with curry, plus a gentle earthiness.
• Ghee or unsalted butter: Ghee has a nutty richness that butter cant quite match, but either works beautifully.
• Onion: Caramelized slowly, it becomes the sweet base that balances the tomatoes and spices.
• Canned crushed tomatoes: Consistent, convenient, and honestly better than out-of-season fresh tomatoes.
• Heavy cream: Turns the sauce into something luxurious and silky without being fussy.
• Basmati rice: Long, fragrant grains that dont clump together and soak up the sauce perfectly.
• Fresh cilantro: A handful at the end makes everything taste brighter and more alive.

Instructions

Marinate the Chicken:

Mix yogurt, lemon juice, ginger-garlic paste, and all the spices in a large bowl until it looks like a thick, sunset-colored paste. Toss in the chicken pieces and make sure every bit is coated, then cover and let it sit for at least 30 minutes, though overnight in the fridge makes it even better.

Prepare the Rice:

Rinse the basmati under cold water until it runs clear, this keeps it fluffy and not gummy. Combine with water and salt in a saucepan, bring to a boil, then cover and simmer on low for 12 to 15 minutes until the water disappears and the rice is tender.

Cook the Chicken:

Heat a large skillet or grill pan over medium-high, shake off the excess marinade from the chicken, and cook the pieces for 4 to 5 minutes per side until theyre lightly charred and cooked through. Set them aside and dont wipe the pan clean, those browned bits are flavor.

Build the Sauce Base:

Lower the heat to medium, add ghee or butter, and cook the chopped onions until theyre soft and golden, about 5 to 7 minutes. Stir in the ginger-garlic paste and let it cook for a minute until your kitchen smells incredible.

Toast the Spices:

Add cumin, coriander, garam masala, paprika, and chili powder, stirring constantly for about a minute. This step wakes up the spices and makes them bloom into something deeper and more fragrant.

Simmer with Tomatoes:

Stir in the crushed tomatoes, salt, and sugar, then let everything simmer for 10 minutes, stirring now and then. The sauce will thicken and the raw tomato edge will mellow into something rich and sweet.

Finish with Cream and Chicken:

Pour in the heavy cream and water, then add the cooked chicken along with any juices that pooled on the plate. Let it all simmer gently for 8 to 10 minutes until the chicken is tender and the sauce clings to each piece like a soft blanket.

Serve:

Scatter fresh cilantro over the top and serve hot with the fluffy basmati rice on the side. Dont skip the cilantro, it cuts through the richness in the best way.

Pin to Pinterest

There was a quiet Tuesday night when I realized this dish had become my answer to feeling scattered or overwhelmed. Something about the ritual of toasting spices and watching the sauce come together made everything else feel manageable. It stopped being just dinner and became a small reset button I could press whenever I needed one.

Making It Your Own

If you want a deeper charred flavor, grill or broil the marinated chicken before adding it to the sauce. For a dairy-free version, swap the heavy cream for coconut cream, it adds a subtle sweetness that works beautifully with the spices. Adjust the chili powder based on your heat tolerance, this recipe sits comfortably at medium but you can dial it up or down without losing anything important.

Serving and Pairing

This pairs beautifully with warm naan or roti if you want to skip the rice, or serve both and let people choose. A crisp lager cools down the spice, while an aromatic white wine like Riesling or Gewurztraminer plays nicely with the creamy, spiced sauce. Leftovers keep well in the fridge for up to three days and reheat without losing their soul.

What to Remember

The key to this recipe is not rushing the steps that matter. Let the spices bloom, let the onions soften, let the sauce simmer until it thickens naturally. The marinade and the slow build of flavor are what make this taste like it took all day when it really didnt.

• Use chicken thighs, not breasts, for tenderness that forgives timing mistakes.
• Taste the sauce before adding the chicken and adjust salt or sugar as needed.
• Fresh cilantro at the end is not just garnish, it balances the richness.

Pin to Pinterest

This dish has a way of turning a regular evening into something that feels a little special without any extra effort. Make it once and it will probably become the thing you cook when you want to remind yourself that you actually know what youre doing in the kitchen.

Recipe FAQs

→ How long should the chicken marinate?

Marinating the chicken for at least 30 minutes allows the flavors to infuse deeply, but leaving it overnight in the refrigerator can enhance tenderness and spice absorption.

→ Can I substitute heavy cream in the sauce?

Yes, coconut cream can be used for a dairy-free alternative, maintaining richness while adding a subtle coconut note.

→ What is the best way to cook the basmati rice?

Rinse the basmati rice well until water runs clear, then simmer with water and salt until absorbed. Let rest off heat before fluffing with a fork to keep grains separated and fluffy.

→ How can I adjust the heat level of the dish?

Modify the amount of chili powder in the sauce to suit your preference, reducing for a milder taste or increasing for more warmth.

→ Is grilling the chicken before adding to the sauce necessary?

Grilling adds a smoky char that enhances flavor but is optional; cooking directly in the sauce also results in tender, flavorful chicken.

→ What garnishes enhance this dish?

Fresh chopped cilantro is traditional and adds a bright, herbal contrast to the creamy sauce. A squeeze of lemon can also brighten flavors just before serving.