Chicken Tikka Masala Basmati (Print version)
Marinated chicken in creamy tomato sauce paired with fragrant basmati rice for a rich, aromatic dish.
# 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 tsp ground cumin
05 - 2 tsp ground coriander
06 - 1½ tsp garam masala
07 - 1 tsp turmeric
08 - 1½ tsp paprika
09 - 1 tsp salt
10 - 3 garlic cloves, minced
11 - 2 tsp fresh ginger, grated
→ Masala Sauce
12 - 2 tbsp vegetable oil or ghee
13 - 1 large onion, finely chopped
14 - 3 garlic cloves, minced
15 - 2 tsp fresh ginger, grated
16 - 2 tsp ground cumin
17 - 2 tsp ground coriander
18 - 1½ tsp garam masala
19 - 1 tsp paprika
20 - ½ tsp cayenne pepper
21 - 14 oz canned crushed tomatoes
22 - 1 tsp sugar
23 - 2/3 cup heavy cream
24 - Salt and pepper to taste
25 - Fresh cilantro, chopped for garnish
→ Basmati Rice
26 - 1¼ cups basmati rice
27 - 2 cups water
28 - ½ tsp salt
29 - 1 tbsp butter or ghee
# Method:
01 - Combine all marinade ingredients in a large bowl. Add chicken pieces and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes, ideally 2-4 hours for maximum flavor penetration.
02 - Rinse basmati rice under cold water until water runs clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer 12-15 minutes. Remove from heat, let stand 5 minutes, then fluff with fork and stir in butter or ghee.
03 - Preheat oven broiler or prepare grill pan. Thread marinated chicken onto skewers or spread on lined baking sheet. Grill or broil 8-10 minutes, turning once, until slightly charred and cooked through. Set aside.
04 - Heat oil or ghee in large skillet over medium heat. Add onions and cook 8 minutes until soft and golden. Add minced garlic and grated ginger, sauté 1 minute until fragrant.
05 - Add cumin, coriander, garam masala, paprika, and cayenne to skillet. Stir constantly for 1 minute until spices release aroma and become fragrant.
06 - Pour in crushed tomatoes and sugar. Simmer uncovered for 10 minutes, stirring occasionally to prevent sticking and allow flavors to concentrate.
07 - Stir heavy cream into tomato sauce base. Simmer 3 minutes until fully incorporated and slightly thickened. Season with salt and pepper to taste.
08 - Add grilled chicken pieces to sauce. Simmer 5-7 minutes until chicken is heated through and flavors have melded together.
09 - Spoon chicken tikka masala over prepared basmati rice. Garnish generously with chopped fresh cilantro and serve immediately.
# Expert advice:
01 -
- The marinade makes the chicken incredibly tender, almost melting in your mouth
- That moment when the cream hits the tomato sauce and everything turns sunset orange is pure magic
02 -
- Hot sauce splatters badly, so have a splatter guard ready or accept your fate as someone who will be wiping the stove later
- Letting the onions caramelize properly is what separates okay tikka masala from the kind people beg you to make
03 -
- Grill the chicken outdoors in summer for that extra smoky depth
- Temper your cream by whisking in a spoonful of hot sauce first to prevent curdling