Chicken Tikka Masala Basmati Rice (Print Version)
Tender marinated chicken in a rich tomato sauce, served with fragrant basmati rice and soft naan bread.
# What You’ll Need:
→ Chicken Marinade
01 - 1.32 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 0.66 cups plain Greek yogurt
03 - 2 tablespoons lemon juice
04 - 2 tablespoons garam masala
05 - 1 teaspoon ground cumin
06 - 1 teaspoon ground coriander
07 - 1 teaspoon chili powder
08 - 1 teaspoon turmeric
09 - 1 teaspoon salt
10 - 2 cloves garlic, minced
11 - 0.8 inch fresh ginger, grated
→ Masala Sauce
12 - 2 tablespoons vegetable oil
13 - 1 large onion, finely chopped
14 - 3 cloves garlic, minced
15 - 0.8 inch fresh ginger, grated
16 - 2 teaspoons ground cumin
17 - 2 teaspoons paprika
18 - 1 teaspoon ground coriander
19 - 0.5 teaspoon cayenne pepper (optional, to taste)
20 - 14 oz canned crushed tomatoes
21 - 0.85 cup heavy cream
22 - 1 teaspoon sugar
23 - Salt, to taste
24 - Fresh cilantro, chopped (for garnish)
→ Basmati Rice
25 - 1.4 cups basmati rice
26 - 2.1 cups water
27 - 0.5 teaspoon salt
→ Naan
28 - 4 naan breads
# Steps:
01 - Combine all marinade ingredients in a large bowl. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes or overnight for best flavor.
02 - Rinse rice under cold water until water runs clear. In a saucepan, combine rice, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes until water is absorbed. Remove from heat and let rest covered for 5 minutes. Fluff with a fork.
03 - Heat oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces in batches and sear until browned on all sides but not fully cooked. Remove chicken and set aside.
04 - In the same pan, add onion and sauté for 4–5 minutes until soft and golden. Add garlic and ginger; cook for 1 minute.
05 - Stir in cumin, paprika, coriander, and cayenne pepper. Toast spices for 1 minute. Add crushed tomatoes and sugar. Simmer for 10 minutes, stirring occasionally.
06 - Stir in heavy cream and return chicken and any juices to the pan. Simmer for 10–15 minutes until chicken is fully cooked and sauce thickens. Season with salt to taste.
07 - Warm naan breads according to package instructions or in a hot skillet.
08 - Serve chicken tikka masala garnished with fresh cilantro alongside basmati rice and warm naan.
# Expert Tips:
01 -
- Chicken thighs stay impossibly tender while everything else comes together, so you actually get to enjoy the process instead of worrying.
- The sauce is forgiving enough for a weeknight but impressive enough that people think you've been cooking Indian food your whole life.
- There's something about warm naan and fragrant rice that makes even a simple plate feel like a celebration.
02 -
- Letting the chicken marinate overnight genuinely changes the game—the yogurt and spices have time to really penetrate, making every bite more flavorful.
- Don't skip rinsing the rice; it's the difference between rice that's separate and elegant versus rice that clumps into a starchy mass.
- The sear on the chicken should be about browning for flavor, not cooking through—the sauce will finish cooking it gently, keeping it moist.
03 -
- Taste the sauce before serving and adjust salt—it's easy to forget because the yogurt and cream feel savory already, but a pinch more salt at the end makes everything sing.
- Make the marinade in the morning and sear the chicken in the evening, then finish the sauce just before dinner; this way, you get the flavor benefit of a long marinade without cooking everything at once.