Chicken Tikka Masala Basmati

I was standing at the stove one rainy Tuesday when the smell of toasted cumin hit me and suddenly I was back in that tiny restaurant in London where I first tasted chicken tikka masala. The waiter had warned me it was their most popular dish, and I remember thinking nothing could live up to that kind of hype. I was wrong, and I've been chasing that flavor ever since.

I made this for my brother's birthday last year, and he went quiet after the first bite, which is how I know he actually likes something. He asked for seconds before anyone else had even finished their first plate. My sister-in-law later texted me for the recipe, and now she makes it more than I do.

Ingredients

• Boneless, skinless chicken thighs: Thighs stay juicier than breasts and soak up the marinade beautifully, so don't be tempted to swap them out.
• Plain yogurt: This is what tenderizes the meat and gives the marinade that tangy backbone, use full-fat for the best texture.
• Ginger-garlic paste: Fresh is ideal, but store-bought works in a pinch, just make sure it smells vibrant and not stale.
• Garam masala: The soul of this dish, it adds warmth and complexity you can't get from any other spice.
• Smoked paprika: It mimics the char you'd get from a tandoor oven and adds a subtle smokiness that makes people ask what your secret is.
• Crushed tomatoes: The base of the sauce, choose a good quality can because you'll taste the difference.
• Heavy cream: This is what turns the sauce silky and rich, stir it in at the end so it doesn't split.
• Basmati rice: The long grains stay separate and fluffy, and the nutty aroma is the perfect match for the spiced sauce.
• Ghee or unsalted butter: Ghee gives a deeper, nuttier flavor, but butter works just fine and I've used both depending on what's in my fridge.

Instructions

Marinate the chicken:

Mix yogurt, lemon juice, ginger-garlic paste, and all the spices in a big bowl until it looks like a rusty orange paste. Toss the chicken pieces in and make sure every bit is coated, then cover and let it sit for at least 30 minutes, though I've left it overnight and woken up to something even better.

Cook the rice:

Rinse your basmati under cold water until it runs clear, this step keeps it from turning gummy. Bring water and salt to a boil, add the rice, cover, and simmer on low for 12 to 15 minutes, then let it rest off the heat so it finishes steaming in its own warmth.

Sear the chicken:

Get your skillet hot, shake off the excess marinade, and lay the chicken pieces down without crowding them. Let them sit undisturbed for 4 to 5 minutes per side until you see those gorgeous char marks, then set them aside.

Build the sauce base:

In the same pan, melt ghee or butter and add the onions, stirring until they turn soft and golden. Toss in the ginger-garlic paste and let it sizzle for a minute until your kitchen smells like heaven.

Toast the spices:

Sprinkle in cumin, coriander, garam masala, paprika, and chili powder, stirring constantly for about a minute. This wakes up the spices and releases oils you didn't know were hiding in there.

Simmer with tomatoes:

Pour in the crushed tomatoes, salt, and sugar, then let it bubble gently for 10 minutes. Stir occasionally and watch it thicken into a deep, rust-colored sauce.

Finish with cream and chicken:

Stir in the cream and water, then nestle the seared chicken back into the sauce along with any juices. Let it simmer for 8 to 10 minutes until the chicken is tender and the sauce clings to every piece like a hug.

Save

One winter evening, I served this to a friend who'd just moved from Mumbai, and I braced myself for polite criticism. Instead, she closed her eyes, took another bite, and said it reminded her of her mom's version, which is the highest compliment I've ever received in my kitchen.

Storing and Reheating

This dish tastes even better the next day once the spices have had time to meld, so I always make extra. Store the chicken and sauce in an airtight container in the fridge for up to three days, and keep the rice separate so it doesn't get soggy. When reheating, add a splash of water or cream to the sauce and warm it gently on the stove, stirring often so nothing sticks or dries out.

Customizing the Heat

I like a gentle warmth that doesn't overwhelm the other flavors, but my husband practically drinks hot sauce, so I've learned to adjust. Start with half the chili powder and taste the sauce before adding the chicken, then stir in more if you want that extra kick. You can also serve it with a side of sliced green chilies or a drizzle of chili oil so everyone can dial in their own heat level without committing the whole pot.

Serving Suggestions

I love piling the rice on one side of the plate and spooning the saucy chicken right next to it, letting them mingle at the edges. A handful of chopped cilantro on top adds a fresh pop, and sometimes I'll throw in a wedge of lemon for anyone who wants a bright squeeze. If I'm feeling ambitious, I'll warm up some naan or roti and use it to scoop up every last bit of sauce, because letting any of it go to waste feels like a crime.

• Pair it with a cooling cucumber raita or a simple tomato and onion salad to balance the richness.
• A crisp lager or a lightly chilled aromatic white wine cuts through the cream and spice beautifully.
• Leftovers make an incredible wrap the next day, just stuff it into a warm flatbread with some shredded lettuce.

Save

Every time I make this, someone asks for the recipe, and I'm always happy to share it because good food is meant to travel. I hope it finds a spot in your rotation the way it has in mine.

Common Questions

→ How long should the chicken marinate?

For best flavor, marinate the chicken for at least 30 minutes, though overnight in the refrigerator enhances the taste further.

→ Can I use a different type of rice?

Basmati rice is preferred for its fragrance and texture, but jasmine rice or other long-grain varieties can be used as alternatives.

→ What adjusts the heat level in the dish?

Chili powder controls the spiciness; adjust the amount according to your preferred heat tolerance.

→ Is there a dairy-free option for the creamy sauce?

Yes, substitute heavy cream with coconut cream to make the sauce dairy-free while maintaining richness.

→ What cooking tools are essential for this dish?

You’ll need mixing bowls, a saucepan with lid, a large skillet or grill pan, a wooden spoon, and basic chopping tools.

→ How can I enhance the flavor of the chicken?

Grilling or broiling the marinated chicken before adding it to the sauce adds a smoky, charred depth of flavor.