Chicken Tikka Masala Basmati (Printable Version)
Tender spiced chicken in creamy tomato sauce served alongside fragrant basmati rice with authentic flavor.
# What You'll Need:
→ Chicken Marinade
01 - 1 lb 5 oz boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 5.3 fl 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)
# Directions:
01 - In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, ground cumin, ground coriander, garam masala, smoked paprika, turmeric, and salt. Add chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes or overnight for enhanced flavor.
02 - Rinse basmati rice under cold water until water runs clear. In a saucepan, combine rice, water, and salt. Bring 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 covered for 5 minutes. Fluff rice with a fork and stir in butter if desired.
03 - Heat a large skillet or grill pan over medium-high heat. Add marinated chicken pieces, allowing excess marinade to drip off. Cook for 4 to 5 minutes per side until lightly charred and cooked through. Remove and set aside.
04 - Reduce heat to medium in the same pan. Add ghee or unsalted butter and sauté chopped onions until soft and golden, about 5 to 7 minutes. Add ginger-garlic paste and cook for 1 minute until fragrant.
05 - Stir in ground cumin, ground coriander, garam masala, smoked paprika, and chili powder. Cook for 1 minute. Add crushed tomatoes, salt, and sugar. Simmer the mixture for 10 minutes, stirring occasionally.
06 - Incorporate heavy cream and water into the sauce. Return the cooked chicken along with its juices to the pan. Simmer gently for 8 to 10 minutes until the chicken is tender and the sauce has thickened.
07 - Sprinkle fresh chopped cilantro over the dish. Serve hot alongside the prepared basmati rice.
# Expert Advice:
01 -
- The chicken soaks up all that yogurt and spice, turning impossibly tender and flavorful.
- The sauce is creamy and rich without being heavy, with just enough heat to wake up your taste buds.
- It feels like restaurant quality but comes together in your own kitchen with ingredients you can find anywhere.
02 -
- Don't skip rinsing the rice or it will turn gummy and clump together instead of staying light and fluffy.
- Let the onions cook low and slow until they're truly golden, rushing this step makes the sauce taste sharp and thin.
- Add the cream off the heat or on very low heat to prevent it from splitting and looking curdled.
03 -
- Marinate the chicken overnight if you have time, the yogurt and spices work magic and make the meat incredibly tender.
- Use a potato masher to gently break down the tomatoes while they simmer, it creates a smoother sauce without needing a blender.
- Taste the sauce before adding the chicken and adjust salt, sugar, or spice so it's exactly how you like it.