I’m excited to bring you a beloved dish that’s rich, creamy, and loaded with aromatic spices: Chicken Tikka Masala with Basmati Rice. Tender marinated chicken is cooked in a luscious tomato-based sauce with hints of ginger, garlic, and warm spices, then served over fluffy basmati rice. It’s perfect for when you’re craving bold, comforting flavors.
The inspiration for this recipe comes from the popular Chicken Tikka Masala, which has roots in both Indian and British cuisines. It’s one of those dishes where every bite is packed with flavor, making it a true favorite. Ready to create this restaurant-quality meal at home? Let’s gather our ingredients and get cooking!
Chicken Tikka Masala with Basmati Rice
Ingredients
Chicken Marinade
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 1 tbsp fresh ginger grated
- 2 cloves garlic minced
- 1 tbsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- Salt and black pepper to taste
Tikka Masala Sauce
- 1 tbsp vegetable oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp garam masala
- 1/2 tsp ground cardamom
- 1/4 tsp cayenne pepper optional, for heat
- 1 can 14 oz crushed tomatoes
- 1 cup heavy cream or coconut milk for dairy-free
- Salt and black pepper to taste
- Fresh cilantro chopped (for garnish)
Basmati Rice
- 1 cup basmati rice rinsed
- 2 cups water
- 1/2 tsp salt
Instructions
Marinate the Chicken
- In a large bowl, combine the yogurt, lemon juice, grated ginger, minced garlic, garam masala, turmeric, chili powder, salt, and black pepper.
- Add the chicken pieces, tossing to coat well.
- Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight.
Cook the Chicken
- Preheat your oven to 400°F (200°C) and line a baking sheet with foil.
- Arrange the marinated chicken pieces on the baking sheet and bake for 12-15 minutes, or until cooked through and slightly charred around the edges. Set aside.
Prepare the Rice
- In a medium saucepan, bring the water and salt to a boil.
- Add the rinsed basmati rice, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and all the water is absorbed.
- Fluff with a fork and set aside.
Make the Tikka Masala Sauce
- In a large skillet or saucepan, heat the vegetable oil over medium heat.
- Add the chopped onion and cook for 5-7 minutes, or until softened.
- Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Add the Spices and Tomatoes
- Stir in the cumin, coriander, paprika, garam masala, cardamom, and cayenne pepper (if using).
- Cook for 1 minute to toast the spices, then add the crushed tomatoes.
- Simmer for 10-15 minutes, allowing the sauce to thicken.
Finish the Sauce
- Reduce the heat to low and stir in the heavy cream or coconut milk.
- Add the baked chicken to the sauce and cook for 5 more minutes, allowing the flavors to meld.
- Season with salt and black pepper to taste.
Serve and Garnish
- Spoon the basmati rice into bowls, ladle the chicken tikka masala over the top, and garnish with fresh cilantro.
Notes
- For an extra smoky flavor, broil the marinated chicken for the last minute of baking.
- Adjust the spice level by adding more or less cayenne pepper.
- Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day!
- Calories: 620
- Protein: 30g
- Fat: 28g
- Carbohydrates: 65g
- Fiber: 5g
- Sugar: 6g
Bringing It All Together:
So, there you have it – Chicken Tikka Masala with Basmati Rice, a comforting, flavorful dish that’s perfect for an Indian-inspired dinner at home. I hope you enjoy this recipe as much as I do. It’s a wonderful way to explore new flavors and spices in a cozy, satisfying meal. If you have any questions or need adjustments for dietary needs, don’t hesitate to reach out. I love hearing from you all and helping you create delicious memories in your kitchen.
