Chicken Tikka Masala Basmati (Printable Version)
Spiced chicken simmered in tomato sauce, served with basmati rice and warm naan for comforting meal.
# Ingredient List:
→ Chicken Marinade
01 - 1.3 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 5.3 fl oz plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tsp ground cumin
05 - 2 tsp ground coriander
06 - 1 tsp ground turmeric
07 - 1 tsp garam masala
08 - 1 tsp chili powder
09 - 2 tsp grated fresh ginger
10 - 3 garlic cloves, minced
11 - 1 tsp salt
→ Masala Sauce
12 - 2 tbsp vegetable oil or ghee
13 - 1 large onion, finely chopped
14 - 2 garlic cloves, minced
15 - 2 tsp grated fresh ginger
16 - 14 oz canned crushed tomatoes
17 - 1 tbsp tomato paste
18 - 2 tsp ground cumin
19 - 2 tsp paprika
20 - 1 1/2 tsp garam masala
21 - 1 tsp ground coriander
22 - 1 tsp chili powder
23 - 8.5 fl oz heavy cream (or coconut cream for dairy-free)
24 - 1 tsp sugar
25 - Salt and black pepper, to taste
26 - Fresh cilantro, chopped (optional, for garnish)
→ Basmati Rice
27 - 1 1/4 cups basmati rice
28 - 2 1/8 cups water
29 - 1 tsp salt
30 - 1 tbsp butter or ghee
→ For Serving
31 - 4 naan breads (store-bought or homemade)
# Directions:
01 - Combine all marinade ingredients in a large bowl, add chicken pieces, toss to coat well, cover, and refrigerate for at least 30 minutes or up to overnight to enhance flavor.
02 - Preheat grill or broiler to high heat. Thread marinated chicken onto skewers or arrange on a lined baking tray. Grill or broil for 6 to 8 minutes, turning once until lightly charred and cooked through. Set aside.
03 - Heat oil or ghee in a large skillet over medium heat. Add chopped onion and cook until soft and golden, approximately 8 minutes.
04 - Add garlic and ginger to the skillet and cook for 1 minute. Stir in tomato paste, cumin, paprika, garam masala, coriander, and chili powder; cook for 1 to 2 minutes until fragrant.
05 - Pour in crushed tomatoes and sugar, simmer gently for 10 minutes, stirring occasionally until the sauce thickens.
06 - Reduce heat to low, stir in cream, season with salt and black pepper, then add grilled chicken and any accumulated juices. Simmer for 10 to 15 minutes until chicken is tender and sauce is rich and well combined. Adjust seasoning as needed.
07 - Rinse basmati rice under cold running water until water runs clear. Bring water and salt to a boil in a saucepan. Add rice, cover, reduce heat to low, and simmer for 12 to 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in butter or ghee.
08 - Heat naan breads according to package instructions or briefly toast in a dry skillet until warm and soft.
09 - Serve the chicken tikka with basmati rice and naan, garnished with chopped fresh cilantro if desired.
# Expert Tips:
01 -
- The yogurt marinade transforms ordinary chicken thighs into impossibly tender morsels that soak up every spice.
- One pan creates a sauce so rich and balanced that you'll find yourself scraping the bottom long after dinner ends.
- The whole meal comes together in just over an hour, making it perfect for weeknight entertaining when you want to impress.
02 -
- Chicken thighs are non-negotiable; white meat will dry out, and I learned this the hard and expensive way before finally listening to better cooks than myself.
- Don't skip the grilling step even if you're tempted; that charred exterior adds a crucial depth that keeps the dish from tasting one-dimensional.
- Taste and adjust seasoning at the very end, because the cream dilutes the spices slightly and salt needs a final check before serving.
03 -
- If your sauce breaks or looks separated, don't panic; whisk in a splash of cream or water off heat and it usually comes back together beautifully.
- Make the marinade the night before and let the chicken sit overnight; the flavor deepens considerably and it fits perfectly into meal prep routines.
- Toast your spices lightly in a dry pan before grinding them if you have whole spices; the difference in flavor is genuinely astounding and worth five extra minutes.