Chicken Tikka Masala Basmati (Printable Version)
Tender marinated chicken in a creamy spiced tomato sauce served alongside fragrant basmati rice.
# What You'll Need:
→ Chicken Marinade
01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2/3 cup plain yogurt
03 - 2 tablespoons lemon juice
04 - 2 tablespoons vegetable oil
05 - 3 garlic cloves, minced
06 - 1 tablespoon fresh ginger, grated
07 - 2 teaspoons ground cumin
08 - 2 teaspoons ground coriander
09 - 1 teaspoon garam masala
10 - 1 teaspoon paprika
11 - 1 teaspoon salt
12 - 1/2 teaspoon ground turmeric
13 - 1/2 teaspoon cayenne pepper
→ Sauce
14 - 2 tablespoons vegetable oil
15 - 1 large onion, finely chopped
16 - 3 garlic cloves, minced
17 - 1 tablespoon fresh ginger, grated
18 - 2 teaspoons ground cumin
19 - 2 teaspoons ground coriander
20 - 2 teaspoons paprika
21 - 1 teaspoon chili powder
22 - 1 1/2 teaspoons garam masala
23 - 14 ounces canned crushed tomatoes
24 - 2/3 cup heavy cream
25 - 1 teaspoon sugar
26 - Salt, to taste
27 - Fresh cilantro, chopped for garnish
→ Basmati Rice
28 - 1 1/4 cups basmati rice
29 - 2 cups water
30 - 1/2 teaspoon salt
31 - 1 tablespoon butter or ghee
# Method:
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 maximum 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 over high heat, reduce to low, cover tightly, and simmer for 12-15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
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 on all sides and reaches internal temperature of 165°F. Remove from heat 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, stirring constantly for 1 minute until fragrant.
05 - Stir in cumin, coriander, paprika, chili powder, and garam masala. Cook for 1 minute, stirring continuously to release essential oils and prevent burning, until spices become highly aromatic.
06 - Add crushed tomatoes and sugar to spiced aromatics. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally to prevent scorching, until sauce begins to thicken slightly.
07 - Pour in heavy cream, season with salt to taste, and simmer for 5 minutes until sauce reaches desired consistency. Add cooked chicken to sauce and simmer for an additional 5 minutes, allowing flavors to meld together.
08 - Spoon chicken tikka masala over steamed basmati rice. Garnish generously with chopped fresh cilantro and serve immediately while hot.
# Chef's Tips:
01 -
- The yogurt marinade makes the chicken impossibly tender while infusing deep flavor
- The creamy tomato sauce strikes that perfect balance between rich and vibrant
- Leftovers actually taste better the next day as the spices continue to mingle
02 -
- Dont skip the onion caramelizing step it provides the essential sweet foundation
- The cream can separate if the sauce boils too vigorously after adding it
- Room temperature yogurt marinades more evenly than cold
03 -
- Grilling the chicken first adds subtle smoky notes you cant get from pan cooking alone
- Letting the sauce rest for 10 minutes off the heat lets flavors settle