Chicken Tikka Masala Basmati (Printable)
Marinated chicken in aromatic tomato sauce, paired with basmati rice and soft naan for a comforting meal.
# What You’ll Need:
→ Chicken Marinade
01 - 1.32 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 5.3 oz plain Greek yogurt
03 - 2 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 chili powder
09 - 2 tsp grated fresh ginger
10 - 3 garlic cloves, minced
11 - 1 tsp salt
→ Masala Sauce
12 - 2 tbsp vegetable oil or ghee
13 - 1 large onion, finely chopped
14 - 2 garlic cloves, minced
15 - 2 tsp grated fresh ginger
16 - 14 oz canned crushed tomatoes
17 - 1 tbsp tomato paste
18 - 2 tsp ground cumin
19 - 2 tsp paprika
20 - 1.5 tsp garam masala
21 - 1 tsp ground coriander
22 - 1 tsp chili powder
23 - 1 cup heavy cream (or coconut cream for dairy-free)
24 - 1 tsp sugar
25 - Salt and black pepper, to taste
26 - Fresh cilantro, chopped (optional, for garnish)
→ Basmati Rice
27 - 1.1 cup basmati rice
28 - 2.1 cups water
29 - 1 tsp salt
30 - 1 tbsp butter or ghee
→ For Serving
31 - 4 naan breads (store-bought or homemade)
# How To Make It:
01 - Combine all marinade ingredients in a large bowl. Add chicken pieces and toss to coat evenly. Cover and refrigerate for a minimum of 30 minutes or overnight for intensified flavor.
02 - Preheat grill or broiler to high heat. Thread marinated chicken onto skewers or arrange on a lined baking tray. Grill for 6 to 8 minutes, turning halfway, until lightly charred and cooked through. Set aside.
03 - Heat oil or ghee in a large skillet over medium heat. Sauté onion until soft and golden, approximately 8 minutes. Add garlic and ginger; cook for 1 minute more.
04 - Stir in tomato paste, cumin, paprika, garam masala, coriander, and chili powder. Cook for 1 to 2 minutes until aromatic. Add crushed tomatoes and sugar, then simmer for 10 minutes, stirring occasionally until thickened.
05 - Reduce heat and stir in cream. Season with salt and black pepper. Add grilled chicken along with any juices. Simmer gently for 10 to 15 minutes until chicken is tender and sauce flavors meld. Adjust seasoning as necessary.
06 - Rinse basmati rice under cold water until water runs clear. In a saucepan, bring water and salt to a boil. Add rice, cover, and reduce heat to low. Simmer for 12 to 15 minutes until water is absorbed. Remove from heat, allow to stand 5 minutes, then fluff with a fork and stir in butter or ghee.
07 - Heat naan according to package instructions or toast briefly in a dry pan until warm and pliable.
08 - Plate chicken tikka masala garnished with cilantro alongside basmati rice and naan bread, serving immediately.
# Expert Tips:
01 -
- The chicken stays impossibly tender because thighs forgive overshooting while absorbing all that aromatic marinade.
- You get restaurant-quality flavor at home, and honestly, the smell while it simmers might be the best part of your day.
- It's forgiving enough for a quiet Tuesday dinner but impressive enough to serve when people are coming over.
02 -
- Overcrowding the pan when you grill the chicken will cause it to steam and pale instead of developing those crucial charred edges that add depth.
- Don't skip rinsing the rice or you'll end up with a gluey, starchy result that clings to itself instead of staying light and separate.
- If your sauce breaks or looks separated after adding cream, lower the heat immediately and whisk gently—temperature is everything with dairy.
03 -
- Use the back of a wooden spoon to crush the tomatoes slightly as they simmer, which helps them break down into a silky base.
- Keep your spices in opaque containers away from heat and light, because exposed spices lose their potency faster than you'd expect.