Chicken Tikka Masala Basmati (Printable Version)

Tender spiced chicken in creamy tomato sauce paired with fragrant basmati rice for a hearty meal.

# What You'll Need:

→ Chicken Marinade

01 - 1.3 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - ½ cup plain Greek yogurt
03 - 1 tbsp fresh 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 - 1 can (14 oz) crushed tomatoes
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)

# Directions:

01 - In a large bowl, combine yogurt, lemon juice, spices, salt, garlic, and ginger. Add chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes or overnight for enhanced flavor.
02 - Rinse basmati rice under cold water until water runs clear. Drain thoroughly.
03 - Bring water, salt, and butter (if using) to a boil in a medium saucepan. Add rice, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let sit covered for 10 minutes. Fluff with a fork.
04 - Heat oil or ghee in a large skillet or Dutch oven over medium-high heat. Remove excess marinade from chicken pieces and cook in batches until browned on all sides, about 4 to 5 minutes. Remove chicken and set aside.
05 - In the same pan, add onions and sauté until soft and golden, approximately 5 minutes. Add garlic and ginger, cooking for 1 minute until fragrant.
06 - Stir in cumin, coriander, paprika, garam masala, and chili powder. Cook for 1 minute to release aromas.
07 - Add crushed tomatoes and sugar, then simmer for 10 minutes, stirring occasionally.
08 - Return browned chicken to the pan and simmer in sauce for 10 to 12 minutes until fully cooked.
09 - Stir in heavy cream and simmer gently for 3 to 4 minutes until the sauce is creamy and heated through. Adjust salt to taste.
10 - Plate chicken tikka masala over basmati rice and garnish with chopped cilantro.

# Expert Advice:

01 -
  • The yogurt marinade transforms ordinary chicken into something impossibly tender that actually tastes like it's been slow-cooked for hours.
  • That creamy tomato sauce is so comforting it works for weeknight dinners and when you're trying to impress someone without spending all day cooking.
  • It tastes expensive and restaurant-quality, but you're done in an hour and your kitchen smells like you've unlocked a secret.
02 -
  • Don't skip the marinating time—those 30 minutes (or better yet, overnight) are when the yogurt acid actually breaks down the chicken fibers and the spices soak in.
  • If your sauce breaks or looks grainy when you add the cream, lower the heat immediately and add the cream more slowly; rushing this step is the number one reason things go wrong.
  • Taste and adjust the salt at the very end because the spices can mask saltiness until you're eating it—better to add a pinch than end up with something inedible.
03 -
  • The key to silky sauce is patience—never boil the cream, just let it heat through gently so it stays smooth and luxurious.
  • Brown the chicken properly in the beginning; those caramelized bits on the bottom of the pan are pure flavor that you'll deglaze into your sauce, so don't rush this step.

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