Chicken Tikka Masala Basmati

The kitchen smelled like toasted cumin and ginger the first time I attempted this, and I burned the onions. My friend Priya laughed and told me to start over, that good masala can't be rushed. She was right, and now I make this whenever I need something comforting and bold.

I made this for my family on a rainy Saturday, and my brother asked for seconds before he even finished his first plate. My mom said it reminded her of a place we used to go when I was little, which made me realize food really does carry memory. Now it's my go-to when I want to impress someone without stressing too much.

Ingredients

• Boneless, skinless chicken thighs: Thighs stay juicy and tender even after marinating and simmering, much more forgiving than chicken breast.
• Plain yogurt: This tenderizes the chicken and adds tang, use full-fat for the best texture and flavor.
• Lemon juice: Brightens the marinade and balances all those warm, earthy spices.
• Ginger-garlic paste: The backbone of flavor here, you can make your own or buy it jarred to save time.
• Ground cumin and coriander: These two create the base of almost every Indian curry, toasting them briefly in the pan deepens their flavor even more.
• Garam masala: A warm spice blend that ties everything together, add it near the end to keep its fragrance intact.
• Smoked paprika: Adds a subtle smokiness that mimics the clay oven char without needing a tandoor.
• Turmeric: Gives the dish its golden color and a hint of earthiness, just don't use too much or it can taste bitter.
• Ghee or unsalted butter: Ghee has a nutty richness that butter can't quite match, but both work beautifully.
• Onion: Chop it fine and cook it low and slow until it's sweet and golden, this is where the sauce gets its body.
• Canned crushed tomatoes: Consistent, reliable, and they break down into a silky sauce with a little patience.
• Heavy cream: Stirred in at the end to mellow the acidity and create that signature creamy finish.
• Basmati rice: Long, fragrant grains that stay fluffy and separate, rinse it well to remove excess starch.
• Fresh cilantro: A handful on top adds freshness and a pop of green that makes the whole dish come alive.

Instructions

Marinate the chicken:

Mix yogurt, lemon juice, ginger-garlic paste, cumin, coriander, garam masala, paprika, turmeric, and salt in a large bowl. Toss the chicken pieces until every bit is coated, 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, then combine with water and salt in a saucepan. Bring to a boil, lower the heat, cover, and let it cook gently for 12 to 15 minutes until the water is gone and the grains are tender.

Cook the chicken:

Heat a large skillet or grill pan over medium-high, shake off excess marinade from the chicken, and cook for 4 to 5 minutes per side until lightly charred and cooked through. The edges should have a little color and the juices should run clear.

Build the sauce base:

In the same pan, melt ghee or butter over medium heat and cook the onions until soft and golden, about 5 to 7 minutes. Stir in ginger-garlic paste and let it sizzle for a minute until your kitchen smells amazing.

Toast the spices:

Add cumin, coriander, garam masala, paprika, and chili powder, stirring constantly for about a minute. This blooms the spices and releases their oils, making everything more fragrant and complex.

Simmer the tomatoes:

Pour in the crushed tomatoes, salt, and sugar, then let it bubble gently for 10 minutes, stirring now and then. The sauce will thicken and the raw tomato taste will mellow into something rich and balanced.

Finish with cream and chicken:

Stir in heavy cream and water, then nestle the cooked chicken back into the sauce along with any juices. Let it simmer gently for 8 to 10 minutes so the chicken absorbs the sauce and everything melds together.

Serve:

Fluff the rice with a fork, spoon it onto plates, and ladle the chicken and sauce over top. Scatter fresh cilantro over everything and serve it hot.

Save

One evening I made this for a potluck, and someone asked if I'd ordered it from a restaurant. That moment made all the stirring and waiting worth it, because good food really does bring people together and make them feel cared for.

Make It Your Own

If you want a smokier flavor, grill or broil the marinated chicken until it has char marks before adding it to the sauce. You can swap the heavy cream for coconut cream if you're avoiding dairy, it adds a subtle sweetness that works surprisingly well. For more heat, double the chili powder or toss in a sliced green chili with the onions.

Storing and Reheating

This keeps in the fridge for up to three days in an airtight container, and the flavors deepen overnight. Reheat gently on the stove with a splash of water or cream to loosen the sauce, microwaving works too but stir it halfway through. The rice is best fresh, but you can reheat it with a damp paper towel over it in the microwave to bring back some moisture.

Serving Suggestions

This pairs beautifully with warm naan or roti if you want to scoop up every bit of sauce. A side of cucumber raita cools things down and adds a refreshing contrast to the spice. If you're serving it for guests, a crisp lager or an aromatic white wine like Riesling complements the flavors without competing.

• Add a squeeze of lime juice just before serving for a bright, tangy finish.
• Sprinkle toasted cashews or almonds on top for a little crunch and richness.
• Double the recipe and freeze half of the sauce for an easy weeknight meal later on.

Save

This dish has become one of those recipes I turn to when I want something cozy, impressive, and deeply satisfying all at once. I hope it becomes that for you too.

Common Questions

→ How do I achieve tender chicken pieces?

Marinate the chicken in yogurt and spices for at least 30 minutes or overnight to tenderize and infuse flavor before cooking.

→ What’s the best way to cook basmati rice?

Rinse the rice until water runs clear, simmer gently in salted water, and allow it to rest off heat before fluffing with a fork.

→ Can I adjust the heat level of the sauce?

Yes, modify the chili powder amount to suit your preferred spice level, reducing or increasing as desired.

→ Is there a dairy-free alternative for the cream?

Substitute heavy cream with coconut cream for a rich, dairy-free option without compromising flavor.

→ How can I deepen the grilled flavor?

Grill or broil the marinated chicken before adding it to the sauce to introduce a smoky char and extra depth.

→ What are good beverage pairings?

Enjoy this dish with a crisp lager or an aromatic white wine to complement the creamy, spiced flavors.