Chicken Tikka Masala with Rice (Printable)
Tender chicken cooked in spiced tomato sauce with aromatic basmati rice for a flavorful Indian-inspired meal.
# What You Need:
→ Chicken Marinade
01 - 1.3 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 5.3 oz 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 - 3.4 fl oz heavy cream
21 - 3.4 fl oz water
22 - 1 1/2 tsp salt
23 - 1 tsp sugar
24 - Fresh cilantro, chopped (for garnish)
→ Basmati Rice
25 - 8.8 oz basmati rice
26 - 17 fl oz water
27 - 1/2 tsp salt
28 - 1 tbsp unsalted butter (optional)
# How To Make:
01 - Combine yogurt, lemon juice, ginger-garlic paste, cumin, coriander, garam masala, smoked paprika, turmeric, and salt in a large bowl. Add chicken pieces, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes or up to overnight for optimal flavor.
02 - Rinse basmati rice under cold running water until clear. In a saucepan, bring rice, water, and salt to a boil. Reduce heat to low, cover, and simmer for 12 to 15 minutes until water is absorbed. Remove from heat and let rest 5 minutes covered. Fluff with a fork and stir in butter if desired.
03 - Heat a large skillet or grill pan over medium-high heat. Add marinated chicken, allowing excess marinade to drip off. Cook 4 to 5 minutes per side until lightly charred and fully cooked through. Transfer to a plate and set aside.
04 - Using the same pan, reduce heat to medium and add ghee or butter. Sauté chopped onions until translucent and golden, about 5 to 7 minutes. Stir in ginger-garlic paste and cook for 1 minute until fragrant.
05 - Incorporate ground cumin, coriander, garam masala, smoked paprika, and chili powder. Cook for 1 minute, then add crushed tomatoes, salt, and sugar. Simmer for 10 minutes, stirring occasionally to blend flavors.
06 - Stir in heavy cream and water. Return cooked chicken with any accumulated juices to the pan. Simmer gently for 8 to 10 minutes until chicken is tender and sauce thickens.
07 - Sprinkle freshly chopped cilantro over the dish. Serve immediately alongside prepared basmati rice.
# Expert Tips:
01 -
- The marinade does half the work while you catch up on emails or fold laundry.
- That creamy tomato sauce tastes like you simmered it for hours when you really didnt.
- Leftovers somehow taste even better the next day, which never happens with takeout.
02 -
- Rinsing the rice until the water runs clear is not optional, sticky clumpy rice will ruin the whole experience.
- Let the onions actually caramelize, rushing them makes the sauce taste sharp instead of sweet and balanced.
- Dont skip marinating the chicken for at least 30 minutes, the yogurt needs time to tenderize the meat.
03 -
- Make extra sauce and freeze it in portions, then all you need is fresh chicken and rice for a fast weeknight meal.
- If the sauce tastes too sharp, a pinch of sugar or an extra splash of cream smooths it out instantly.
- Marinate the chicken the night before so you can go straight to cooking when you get home.