Chicken Tikka Masala Basmati (Printable Version)
Marinated chicken in aromatic sauce with basmati rice and naan for a comforting Indian meal.
# Ingredient List:
→ Chicken Marinade
01 - 1.3 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 5.3 oz 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 - 1.5 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 - 1.25 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)
# Step-by-Step Instructions:
01 - Combine all marinade ingredients in a large bowl. Add chicken pieces, toss to coat, cover, and refrigerate for at least 30 minutes or up to overnight for enhanced flavor.
02 - Preheat a grill or broiler to high. Thread chicken onto skewers or place 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. Sauté onion until soft and golden, approximately 8 minutes. Add garlic and ginger, cooking for 1 minute until fragrant.
04 - Stir in tomato paste, cumin, paprika, garam masala, coriander, and chili powder. Cook for 1 to 2 minutes to release aromas.
05 - Add crushed tomatoes and sugar. Allow the mixture to simmer gently for 10 minutes, stirring occasionally until thickened.
06 - Reduce heat, stir in cream, and season with salt and pepper. Add grilled chicken and any accumulated juices. Simmer for 10 to 15 minutes until the chicken is tender and the sauce is rich. Adjust seasoning as needed.
07 - 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 to 15 minutes. Remove from heat and let stand for 5 minutes.
08 - Fluff the rice with a fork and gently stir in butter or ghee.
09 - Heat naan according to package instructions or briefly toast in a dry pan until warm.
10 - Plate chicken tikka masala garnished with chopped cilantro alongside basmati rice and naan bread. Serve immediately.
# Tips from hearthlykitchen:
01 -
- The chicken stays impossibly tender because thighs hold onto their moisture when so many recipes would leave you with something dry and disappointing.
- That creamy sauce coats every grain of rice and piece of naan in a way that makes you want to scrape the pan clean.
- It tastes like you've been cooking for hours, but you're eating in just over an hour from start to finish.
02 -
- Don't skip the marinade time or rush it—those 30 minutes (or overnight) are when the yogurt breaks down the chicken fibers and seasons them all the way through, not just on the outside.
- The cream goes in at the end over low heat because if it boils hard it can separate and look broken, so gentle is the word here.
- Taste the sauce before serving because salt levels vary so much depending on your tomatoes and cream, and a pinch more can make the whole thing sing.
03 -
- Don't crowd the grill or broiler when you're cooking the chicken—give each piece space so it gets color instead of steaming, and you'll taste the difference.
- Save those pan juices when you pull the grilled chicken off—they're concentrated flavor and they belong in your sauce.