Chicken Tikka Masala Basmati (Printable version)
Tender marinated chicken in creamy tomato sauce served with fragrant basmati rice and aromatic spices.
# What You'll Need:
→ Chicken Marinade
01 - 1.3 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2/3 cup plain yogurt
03 - 2 tbsp lemon juice
04 - 2 tbsp vegetable oil
05 - 3 garlic cloves, minced
06 - 1 tbsp fresh ginger, grated
07 - 2 tsp ground cumin
08 - 2 tsp ground coriander
09 - 1 tsp garam masala
10 - 1 tsp paprika
11 - 1 tsp salt
12 - 1/2 tsp ground turmeric
13 - 1/2 tsp cayenne pepper
→ Sauce
14 - 2 tbsp vegetable oil
15 - 1 large onion, finely chopped
16 - 3 garlic cloves, minced
17 - 1 tbsp fresh ginger, grated
18 - 2 tsp ground cumin
19 - 2 tsp ground coriander
20 - 2 tsp paprika
21 - 1 tsp chili powder
22 - 1 1/2 tsp garam masala
23 - 14 oz canned crushed tomatoes
24 - 2/3 cup heavy cream
25 - 1 tsp sugar
26 - Salt, to taste
27 - Fresh cilantro, chopped
→ Basmati Rice
28 - 1 1/4 cups basmati rice
29 - 2 cups water
30 - 1/2 tsp salt
31 - 1 tbsp butter or ghee
# Directions:
01 - Combine yogurt, lemon juice, oil, garlic, ginger, cumin, coriander, garam masala, paprika, salt, turmeric, and cayenne in a large bowl. Add chicken and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours for optimal flavor absorption.
02 - Rinse basmati rice under cold water until water runs clear. Combine rice, water, salt, and butter in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12-15 minutes until liquid is absorbed. Remove from heat, keep covered, and let stand for 5 minutes. Fluff with a fork before serving.
03 - Preheat grill or large skillet over medium-high heat. Thread marinated chicken onto skewers or place directly in skillet. Cook for 5-7 minutes, turning occasionally, until chicken is browned throughout and reaches an internal temperature of 165°F. Transfer to a plate and set aside.
04 - Heat oil in a large pan over medium heat. Add finely chopped onion and sauté for approximately 7 minutes until golden brown. Add minced garlic and grated ginger; continue cooking for 1 minute until fragrant, stirring constantly to prevent burning.
05 - Stir in cumin, coriander, paprika, chili powder, and garam masala. Cook for 1 minute, stirring continuously, until spices become highly aromatic. This technique, known as blooming, enhances the depth of flavor in the finished dish.
06 - Add crushed tomatoes and sugar to the spiced onion mixture. Reduce heat to maintain a gentle simmer and cook for 10 minutes, stirring occasionally to prevent sticking. The sauce should thicken slightly and develop a deep red-orange color.
07 - Pour in heavy cream and season with salt to taste. Simmer for an additional 5 minutes, allowing the sauce to emulsify and thicken. Add the cooked chicken pieces and simmer for 5 more minutes, enabling the flavors to meld together completely.
08 - Spoon generous portions of chicken tikka masala over steaming basmati rice. Garnish generously with freshly chopped cilantro for a vibrant finish and additional layer of flavor. Serve immediately while hot.
# Expert advice:
01 -
- The marinade transforms ordinary chicken into something impossibly tender and flavorful
- That moment when the cream hits the spiced tomato sauce and everything turns into restaurant quality comfort food
- Leftovers taste even better the next day, if they last that long
02 -
- The chicken will release liquid when it hits the pan, so give it space to sear properly instead of crowding the pieces together
- Let the sauce come to room temperature before refrigerating, then reheat gently to prevent the cream from separating
03 -
- Grinding whole cumin and coriander seeds right before cooking makes a difference you can taste
- Let the chicken come to room temperature before cooking for more even results