Go Back

Chicken Tikka Masala with Basmati Rice

Alicia Springer
Chicken Tikka Masala with Basmati Rice combines tender, marinated chicken in a creamy, spiced tomato sauce with fluffy basmati rice. Perfect for a comforting, flavorful dinner!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Marinating 30 minutes
Total Time 1 hour 20 minutes
Course Lunch
Cuisine Indian
Servings 4
Calories 620 kcal

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

And there you have it! Your Chicken Tikka Masala with Basmati Rice is ready.
This dish is perfect for a flavorful, comforting dinner that brings the warmth of Indian spices to your table. It’s aromatic, rich, and incredibly satisfying.
A few tips from my kitchen to yours:
  • 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!
Nutritional Info (per serving, assuming 4 servings):
  • Calories: 620
  • Protein: 30g
  • Fat: 28g
  • Carbohydrates: 65g
  • Fiber: 5g
  • Sugar: 6g
Keyword Chicken Tikka Masala with Basmati Rice