Chicken Tikka Masala Basmati Rice (Printable Version)
Tender marinated chicken in aromatic tomato sauce served with basmati rice and soft naan bread.
# What You Need:
→ Chicken Marinade
01 - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - ⅔ cup plain Greek yogurt
03 - 2 tablespoons lemon juice
04 - 2 teaspoons ground cumin
05 - 2 teaspoons ground coriander
06 - 1 teaspoon ground turmeric
07 - 1 teaspoon garam masala
08 - 1 teaspoon chili powder
09 - 2 teaspoons grated fresh ginger
10 - 3 garlic cloves, minced
11 - 1 teaspoon salt
→ Masala Sauce
12 - 2 tablespoons vegetable oil or ghee
13 - 1 large onion, finely chopped
14 - 2 garlic cloves, minced
15 - 2 teaspoons grated fresh ginger
16 - 14 oz canned crushed tomatoes
17 - 1 tablespoon tomato paste
18 - 2 teaspoons ground cumin
19 - 2 teaspoons paprika
20 - 1½ teaspoons garam masala
21 - 1 teaspoon ground coriander
22 - 1 teaspoon chili powder
23 - 1 cup heavy cream (or coconut cream for dairy-free)
24 - 1 teaspoon sugar
25 - Salt and black pepper, to taste
26 - Fresh cilantro, chopped (optional, for garnish)
→ Basmati Rice
27 - 1¼ cups basmati rice
28 - 2 cups water
29 - 1 teaspoon salt
30 - 1 tablespoon butter or ghee
→ For Serving
31 - 4 naan breads (store-bought or homemade)
# How to Make It:
01 - Combine all marinade ingredients in a large bowl. Add chicken, mix thoroughly to coat, then cover and refrigerate for at least 30 minutes or up to overnight to deepen flavor.
02 - Preheat grill or broiler to high. Thread marinated chicken onto skewers or spread on a lined baking tray. Grill or broil for 6-8 minutes, turning once, until lightly charred and just cooked through. Set aside.
03 - Heat oil or ghee in a large skillet over medium heat. Add chopped onion and sauté until soft and golden, about 8 minutes. Incorporate garlic and ginger, cooking for 1 minute more.
04 - Stir in tomato paste, cumin, paprika, garam masala, coriander, and chili powder; cook until fragrant, about 1-2 minutes. Add crushed tomatoes and sugar, then simmer for 10 minutes, stirring occasionally, until thickened.
05 - Reduce heat and mix in cream. Season with salt and black pepper. Add grilled chicken pieces and any accumulated juices, simmer for 10-15 minutes until chicken is tender and flavors meld. Adjust seasoning as needed.
06 - Rinse basmati rice under cold water until clear. Bring water and salt to a boil in a saucepan. Add rice, cover, and simmer over low heat for 12-15 minutes. Remove from heat; let stand 5 minutes before fluffing rice with a fork and stirring in butter or ghee.
07 - Heat naan breads according to package directions or toast briefly in a dry skillet until warm and pliable.
08 - Plate chicken tikka masala garnished with cilantro alongside fluffy basmati rice and warm naan breads.
# Expert Tips:
01 -
- The chicken stays tender and juicy because thighs forgive you in ways chicken breasts won't.
- That first spoonful of sauce—rich, slightly sweet, with heat that builds instead of shocks—tastes like you've been cooking Indian food forever.
- You get to grill something, which feels like progress, and it actually makes a difference in the final dish.
02 -
- Don't skip the marinating step—I learned this the hard way with dry chicken and sadness. Even 30 minutes changes everything.
- The cream goes in after you lower the heat, not before—add it to boiling sauce and it can break or separate, which I discovered once and regretted immediately.
- Taste the sauce before you declare it finished. You might need more salt, more sugar to balance heat, or a pinch more garam masala depending on your spices and preferences.
03 -
- Cut chicken into similar-sized pieces so they cook evenly on the grill and absorb the sauce at the same rate.
- If you're making this ahead, the chicken keeps well in the sauce for a few days, and it actually tastes better because the flavors continue developing.
- A squeeze of fresh lemon juice just before serving lifts the whole dish—it's a small move that feels sophisticated.