Chicken Tikka Masala with Rice (Printable)
Creamy Indian spiced chicken served with fluffy rice and warm bread.
# What You'll Need:
→ Chicken Marinade
01 - 1.3 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2/3 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tbsp garam masala
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - 1 tsp chili powder
08 - 1 tsp turmeric
09 - 1 tsp salt
10 - 2 cloves garlic, minced
11 - 3/4 inch fresh ginger, grated
→ Masala Sauce
12 - 2 tbsp vegetable oil
13 - 1 large onion, finely chopped
14 - 3 cloves garlic, minced
15 - 3/4 inch fresh ginger, grated
16 - 2 tsp ground cumin
17 - 2 tsp paprika
18 - 1 tsp ground coriander
19 - 1/2 tsp cayenne pepper
20 - 14 oz canned crushed tomatoes
21 - 3/4 cup heavy cream
22 - 1 tsp sugar
23 - Salt, to taste
24 - Fresh cilantro, chopped
→ Basmati Rice
25 - 1 1/3 cups basmati rice
26 - 2 cups water
27 - 1/2 tsp salt
→ Naan
28 - 4 naan breads
# How-To Steps:
01 - Combine all marinade ingredients in a large bowl. Add chicken pieces, tossing to coat thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or overnight for optimal flavor.
02 - Rinse basmati rice under cold water until the water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12–15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork.
03 - Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add marinated chicken in batches, searing until browned on all sides. Chicken does not need to be fully cooked through at this stage. Remove chicken and set aside.
04 - In the same pan, add the chopped onion. Sauté for 4–5 minutes until soft and golden. Add minced garlic and grated ginger, cooking for an additional minute until fragrant.
05 - Stir in ground cumin, paprika, coriander, and cayenne pepper. Toast the spices for 1 minute. Add crushed tomatoes and sugar. Simmer the mixture for 10 minutes, stirring occasionally.
06 - Stir in heavy cream and return the seared chicken along with any accumulated juices to the pan. Simmer for 10–15 minutes until the chicken is cooked through and the sauce has thickened. Season with salt to taste.
07 - Heat naan bread according to package instructions or warm in a hot skillet.
08 - Serve the chicken tikka masala hot, garnished with fresh cilantro, alongside the prepared basmati rice and warm naan.
# Expert Tips:
01 -
- The yogurt marinade keeps chicken impossibly tender, and you'll taste the difference the moment you bite through.
- One pan does almost everything, so cleanup won't steal your evening.
- Store-bought naan means you get restaurant quality without the stress.
02 -
- Don't skip the resting time for the marinade; even 30 minutes transforms the chicken's texture, but overnight is when the magic really happens.
- Heavy cream must go in at the end, after the tomatoes have simmered, or the acid will cause it to break and look curdled instead of silky.
- Taste as you go and adjust salt at the very end, not the beginning; spices bloom and intensify as they cook.
03 -
- Use chicken thighs, never breasts; the dark meat's fat content keeps it moist no matter how long you simmer.
- If you have time, make naan from scratch using yogurt dough, but quality store-bought saves you 45 minutes and still tastes restaurant quality.