Chicken Tikka Masala with Basmati Rice

Introduction

Chicken Tikka Masala is one of the most iconic dishes in Indian cuisine, loved worldwide for its rich, creamy tomato-based sauce and tender marinated chicken. While its exact origin sparks debate (some say it originated in India, others claim it was first created in the UK), there is no doubt that this dish has become a global favorite.

The name “tikka” refers to marinated grilled or roasted pieces of chicken, while “masala” means a spiced sauce. Together, they create a dish that is aromatic, vibrant, and full of depth. Served with fluffy basmati rice, it becomes a complete and satisfying meal.

Why I Love This Recipe

I love Chicken Tikka Masala because it delivers the best of both worlds: grilled, smoky chicken pieces and a creamy, spiced sauce. The marinade infuses the chicken with flavor, while the sauce is luscious, tangy, and perfectly spiced. It’s the kind of dish that feels comforting and luxurious at the same time.

It’s also a crowd-pleaser — even those new to Indian food instantly fall in love with its balance of creaminess, warmth, and aromatic spices. And when paired with fluffy basmati rice, it becomes the ultimate comfort food.

Why It’s a Must-Try Dish

• Restaurant-style at home: Save money by making your own takeaway favorite.
• Balanced flavors: Creamy, spicy, tangy, and savory all in one dish.
• Customizable heat: You control how mild or spicy it is.
• Perfect for gatherings: It’s a dish that impresses and satisfies everyone.

Recipe Information

• Preparation Time: 20 minutes (plus 1–2 hours marination)
• Cooking Time: 40 minutes
• Total Time: 1 hour (excluding marination)
• Servings: 4 servings
• Course: Main Course
• Cuisine: Indian (with British influence)
• Calories per Serving: ~550 kcal (including rice, approx., may vary)

Ingredients

For the Chicken Marinade:

• 1 lb (450g) boneless chicken breasts or thighs, cut into bite-sized cubes
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 2 tsp ground cumin
• 2 tsp garam masala
• 1 tsp turmeric
• 2 tsp ground coriander
• 1 tsp chili powder (adjust to taste)
• 1 tsp salt

For the Masala Sauce:

• 2 tbsp butter or ghee
• 1 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 ½ tsp ground cumin
• 2 tsp paprika
• 2 tsp garam masala
• 1 tsp ground coriander
• ½ tsp cayenne pepper (optional, for extra heat)
• 1 can (14 oz / 400g) crushed tomatoes
• 1 cup heavy cream (or half-and-half for lighter version)
• ½ cup water or chicken broth
• Salt, to taste
• Fresh cilantro (coriander leaves), chopped (for garnish)

For the Rice:

• 1 ½ cups basmati rice
• 3 cups water
• 1 tbsp butter or oil
• Pinch of salt

Cooking Directions (Step-by-Step Method)

Step 1: Marinate the Chicken

1. In a large bowl, mix yogurt, lemon juice, cumin, garam masala, turmeric, coriander, chili powder, and salt.
2. Add chicken pieces, coating well. Cover and refrigerate for at least 1 hour (up to overnight for best flavor).

Step 2: Cook the Chicken

3. Heat a grill pan or skillet over medium-high heat.
4. Cook chicken pieces until lightly charred and cooked through (about 8–10 minutes). Set aside.

Step 3: Make the Sauce

5. In a large skillet or saucepan, heat butter and oil over medium heat.
6. Add onions and sauté until golden brown (6–8 minutes).
7. Stir in garlic and ginger; cook for 1 minute until fragrant.
8. Add cumin, paprika, garam masala, coriander, and cayenne. Stir for 30 seconds to toast spices.
9. Add crushed tomatoes and simmer for 10 minutes, stirring occasionally.
10. Stir in cream and water/broth; simmer for 5 minutes until sauce thickens slightly.

Step 4: Combine

11. Add the cooked chicken to the sauce, stirring well to coat.
12. Simmer gently for 10 minutes to let flavors meld. Adjust salt to taste.

Step 5: Cook the Rice

13. Rinse basmati rice under cold water until water runs clear.
14. In a saucepan, bring water to a boil. Add rice, butter, and salt.
15. Reduce heat to low, cover, and simmer for 15 minutes until fluffy.

Step 6: Serve

16. Fluff rice with a fork and serve chicken tikka masala on top or alongside.
17. Garnish with fresh cilantro.

How to Serve

• Serve hot with basmati rice or naan bread.
• Pair with cucumber raita or a fresh salad for balance.
• Add extra garnish of cream or butter for a restaurant-style finish.

Recipe Tips

• Marinate chicken overnight for maximum flavor.
• Use chicken thighs for juicier, more tender meat.
• For a smoky flavor, grill chicken instead of pan-searing.
• If sauce is too thick, add a splash of broth or cream.

Variations

• Chicken Tikka Masala with Coconut Milk: Replace cream with coconut milk for a dairy-free version.
• Paneer Tikka Masala: Swap chicken for paneer cubes for a vegetarian option.
• Spicy Version: Add more cayenne pepper or fresh green chilies.
• Low-Calorie Version: Use Greek yogurt instead of cream to lighten the sauce.
• Seafood Tikka Masala: Try with shrimp or fish instead of chicken.

Freezing & Storage

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stove over medium heat; add a splash of cream or broth to refresh sauce.

Special Equipment Needed

• Large mixing bowl (for marination)
• Grill pan or skillet
• Large saucepan/skillet (for sauce)
• Rice pot with lid

Conclusion

Chicken Tikka Masala with Basmati Rice is a dish that embodies the essence of comfort, flavor, and tradition. With its tender marinated chicken and rich, creamy tomato-based sauce, it delivers a burst of warmth and satisfaction in every bite. This recipe brings restaurant-style indulgence right into your kitchen while still being approachable for everyday cooking. Once you try it, it’s bound to become one of your favorite go-to meals.