Chicken Tikka Masala Basmati (Printer-friendly)
Spiced chicken cooked in creamy sauce, accompanied by fluffy basmati rice and fresh cilantro garnish.
# What You'll Need:
→ Chicken Marinade
01 - 1.3 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2/3 cup plain yogurt
03 - 2 tbsp lemon juice
04 - 2 tbsp ginger-garlic paste
05 - 1 1/2 tsp ground cumin
06 - 1 1/2 tsp ground coriander
07 - 1 tsp garam masala
08 - 1 tsp smoked paprika
09 - 1 tsp turmeric
10 - 1 tsp salt
→ Masala Sauce
11 - 2 tbsp ghee or unsalted butter
12 - 1 large onion, finely chopped
13 - 2 tbsp ginger-garlic paste
14 - 2 tsp ground cumin
15 - 2 tsp ground coriander
16 - 1 1/2 tsp garam masala
17 - 1 tsp smoked paprika
18 - 1 tsp chili powder (adjust to taste)
19 - 14 oz canned crushed tomatoes
20 - 1/2 cup heavy cream
21 - 1/2 cup water
22 - 1 1/2 tsp salt
23 - 1 tsp sugar
24 - Fresh cilantro, chopped (for garnish)
→ Basmati Rice
25 - 1 1/4 cups basmati rice
26 - 2 cups water
27 - 1/2 tsp salt
28 - 1 tbsp unsalted butter (optional)
# How to Prepare:
01 - In a large bowl, mix yogurt, lemon juice, ginger-garlic paste, cumin, coriander, garam masala, smoked paprika, turmeric, and salt. Add chicken pieces, toss to coat evenly. Cover and refrigerate to marinate for a minimum of 30 minutes, preferably overnight.
02 - Rinse basmati rice thoroughly under cold water until clear. Combine rice, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, 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 if desired.
03 - Heat a large skillet or grill pan over medium-high heat. Add marinated chicken pieces, allowing excess marinade to drip off. Cook for 4 to 5 minutes per side until lightly charred and cooked through. Remove from pan and set aside.
04 - In the same pan, reduce heat to medium and add ghee or butter. Sauté onions until soft and golden, about 5 to 7 minutes. Add ginger-garlic paste and cook for 1 minute until fragrant.
05 - Stir in cumin, coriander, garam masala, smoked paprika, and chili powder; cook for 1 minute. Add crushed tomatoes, salt, and sugar. Simmer the sauce for 10 minutes, stirring occasionally.
06 - Pour in heavy cream and water. Return chicken along with any juices to the sauce. Simmer gently for 8 to 10 minutes until chicken is tender and sauce thickens.
07 - Sprinkle chopped fresh cilantro over the dish. Serve hot with basmati rice.
# Expert Advice:
01 -
- The yogurt marinade makes the chicken so tender it practically melts, and you can prep it the night before.
- That first spoonful of creamy, spiced tomato sauce over fluffy rice feels like wrapping yourself in a warm blanket.
- It looks fancy enough for guests but forgiving enough that even if you overcook the chicken slightly, the sauce rescues everything.
02 -
- Don't skip rinsing the rice or you'll end up with a sticky, clumpy mess instead of those light, separate grains.
- Let the chicken marinate for at least 30 minutes, anything less and you lose that deep flavor and tenderness.
- Add the cream off high heat or it can curdle, I learned this the hard way during a dinner party and had to start the sauce over.
03 -
- If you have a grill or broiler, char the marinated chicken on it before adding to the sauce for an extra layer of smoky depth.
- Substitute coconut cream for heavy cream if you want a dairy-free version, it adds a subtle sweetness that plays nicely with the spices.
- Make a double batch of the sauce and freeze half, then all you have to do next time is marinate and sear the chicken.