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Flavorful Chicken Tikka Masala Recipe with Easy Basmati Rice Guide

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A rich and creamy chicken tikka masala paired with fluffy basmati rice, perfect for a quick, satisfying weeknight meal or an impressive dinner with friends.

Ingredients

Scale
  • 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • ½ cup plain yogurt (Greek preferred)
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons vegetable oil or ghee
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon garam masala
  • 1 (14 oz) can crushed tomatoes
  • 1 cup heavy cream or full-fat coconut milk
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)
  • 1½ cups basmati rice
  • 3 cups water
  • 1 tablespoon butter or oil
  • 1 teaspoon salt
  • Optional: 2-3 whole cardamom pods or a small cinnamon stick

Instructions

  1. In a large mixing bowl, combine chicken pieces with yogurt, garam masala, cumin, smoked paprika, salt, minced garlic, and grated ginger. Mix well, cover, and refrigerate for at least 1 hour or overnight.
  2. Rinse basmati rice under cold water until water runs clear. In a medium saucepan, bring water to a boil with salt, butter, and optional cardamom pods or cinnamon stick.
  3. Add rice, stir once, cover with lid, reduce heat to low, and simmer for 15 minutes. Turn off heat and let steam for 10 minutes without lifting lid.
  4. Heat oil or ghee in a heavy skillet over medium-high heat. Add marinated chicken, shaking off excess marinade, and sear until lightly browned but not fully cooked, about 4-5 minutes. Remove and set aside.
  5. In the same skillet, sauté chopped onions until translucent and golden, about 8 minutes. Add minced garlic and grated ginger, cook 1-2 minutes until fragrant.
  6. Stir in turmeric, ground coriander, chili powder, and garam masala. Cook spices with aromatics for about 1 minute, stirring constantly.
  7. Pour in crushed tomatoes, stir to combine, and simmer on medium heat for 10 minutes until sauce thickens. Add water if too thick.
  8. Return seared chicken to skillet, stir into sauce, cover, and simmer gently for 8-10 minutes until chicken is cooked through.
  9. Stir in heavy cream or coconut milk, adjust salt to taste, and simmer for an additional 5 minutes on low heat, stirring frequently.
  10. Remove from heat, garnish with chopped cilantro, and serve immediately over basmati rice.

Notes

Marinate chicken for at least 1 hour for tenderness. Rinse basmati rice thoroughly for fluffy grains. Avoid overcooking chicken to keep it juicy. Adjust chili powder to control spice level. Sauce can be made ahead and reheated gently. For dairy-free, use coconut yogurt and coconut milk.

Nutrition

Keywords: chicken tikka masala, basmati rice, Indian recipe, creamy chicken curry, easy dinner, weeknight meal, spicy chicken, comfort food

Find it online: https://blairrecipes.com/flavorful-chicken-tikka-masala-recipe-with-easy-basmati-rice-guide/