Chicken Tikka Masala with Basmati Rice

Tender chicken pieces marinated in yogurt and spices, then simmered in a rich, velvety tomato and cream sauce. Served alongside fluffy basmati rice, this is a comforting, aromatic dinner that brings warmth to the table. The marinade tenderizes the chicken while building layers of flavor, and the sauce balances tangy tomato with gentle cream and aromatic spices. Every bite is satisfying and soul-warming.

By TasteBuds

Recipe details

Yield
4 people
Prep time
25 minutes
Cook time
35 minutes
Total time
50 minutes

Ingredients

  • 1½ lb boneless, skinless chicken thighs, cut into 1½-inch pieces
  • ½ cup plain whole-milk yogurt
  • 2 tbsp lemon juice (about 1 lemon)
  • 6 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • ¼ tsp cayenne pepper (adjust to taste)
  • 1½ tsp kosher salt (divided)
  • 2 tbsp ghee or neutral oil
  • 1 large yellow onion, finely diced
  • 2 tbsp tomato paste
  • 1 (14 oz) can crushed tomatoes
  • ¾ cup heavy cream
  • 1 tsp granulated sugar
  • 1½ cups basmati rice
  • 2¼ cups water (for rice)
  • ¼ cup fresh cilantro, chopped (for garnish)

Instructions

  1. Cut 1½ lb boneless, skinless chicken thighs into 1½-inch pieces.
  2. In a large mixing bowl, combine ½ cup plain whole-milk yogurt, 2 tbsp lemon juice, 3 cloves garlic, minced, 1 tbsp fresh ginger, grated, 1 tsp garam masala, ½ tsp ground cumin, ½ tsp ground coriander, ½ tsp smoked paprika, ¼ tsp cayenne pepper, and ½ tsp kosher salt. Stir well.
  3. Add the 1½ lb chicken pieces to the marinade and toss until every piece is coated. Cover and refrigerate for at least 15 minutes (or up to 4 hours if you have time).
  4. Rinse 1½ cups basmati rice in a fine-mesh strainer under cold water until the water runs clear, about 1 minute. Drain well.
  5. In a medium saucepan, combine the rinsed 1½ cups basmati rice, 2¼ cups water, and ¼ tsp kosher salt. Bring to a boil over high heat.
  6. Once boiling, reduce heat to low, cover tightly with a lid, and simmer for 15 minutes without lifting the lid.
  7. After 15 minutes, remove the rice from heat and let it sit, still covered, for 5 minutes to steam.
  8. While the rice steams, dice 1 large yellow onion finely.
  9. Mince the remaining 3 cloves garlic.
  10. Heat 2 tbsp ghee or neutral oil in a large skillet over medium-high heat. Add the marinated 1½ lb chicken (shake off excess marinade) and cook, stirring occasionally, until the chicken is browned on most sides and just cooked through, about 6 to 7 minutes. Transfer chicken to a plate.
  11. In the same skillet, add the 1 large yellow onion, finely diced. Cook over medium heat, stirring often, until softened and starting to turn golden, about 5 minutes.
  12. Add the 3 cloves garlic, minced and cook, stirring constantly, for 1 minute until fragrant.
  13. Stir in 2 tbsp tomato paste, 1 tsp garam masala, ½ tsp ground cumin, ½ tsp ground coriander, and ½ tsp smoked paprika. Cook, stirring, for 1 minute to toast the spices.
  14. Pour in 1 (14 oz) can crushed tomatoes and 1 tsp granulated sugar. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
  15. Reduce heat to medium-low and simmer the sauce, stirring occasionally, for 8 minutes until it thickens slightly.
  16. Stir in ¾ cup heavy cream and return the cooked 1½ lb chicken (with any juices from the plate) to the skillet. Stir to coat the chicken in the sauce.
  17. Simmer gently for 3 to 4 minutes until the chicken is heated through and the sauce clings to it. Taste and add the remaining ¾ tsp kosher salt if needed.
  18. Fluff the rice with a fork. Serve the chicken tikka masala over or alongside the basmati rice, and garnish with ¼ cup fresh cilantro, chopped.