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Chicken Tikka Masala Recipe Easy Homemade with Fluffy Basmati Rice

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A comforting and flavorful chicken tikka masala with a rich, creamy sauce paired with fluffy, fragrant basmati rice. This easy homemade recipe delivers authentic smoky, spicy, and creamy flavors perfect for any occasion.

Ingredients

Scale
  • 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup (120 ml) plain yogurt (whole milk preferred)
  • 1 tbsp lemon juice
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp chili powder (adjust to taste)
  • 2 garlic cloves, minced
  • 1-inch piece fresh ginger, grated
  • 2 tbsp vegetable oil or ghee
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece ginger, grated
  • 2 tsp ground coriander
  • 2 tsp garam masala
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper (optional)
  • 1 can (14 oz / 400 g) crushed tomatoes
  • 1 cup (240 ml) heavy cream or full-fat coconut milk
  • Salt to taste
  • Fresh cilantro leaves for garnish (optional)
  • 1 1/2 cups (280 g) basmati rice, rinsed well
  • 3 cups (720 ml) water
  • 1 tbsp butter or oil
  • 1/2 tsp salt

Instructions

  1. Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, garlic, and ginger. Add chicken pieces and toss to coat. Cover and refrigerate for at least 1 hour, ideally 4 hours or overnight.
  2. Prepare the Basmati Rice: Rinse rice under cold water until water runs clear. Drain well. In a medium saucepan, bring 3 cups water to a boil. Add rice, butter or oil, and salt. Stir once, cover, reduce heat to low, and simmer gently for 15 minutes. Remove from heat and let sit covered for 10 minutes. Fluff with a fork.
  3. Cook the Chicken: Heat 1 tbsp oil or ghee in a large skillet over medium-high heat. Add marinated chicken pieces (shake off excess marinade) and sear until golden brown on all sides, about 5-6 minutes. Remove chicken and set aside.
  4. Make the Sauce: In the same pan, add another tablespoon of oil or ghee. Sauté chopped onion over medium heat until golden and soft, about 7-8 minutes. Add minced garlic and grated ginger; cook 1-2 minutes until fragrant. Stir in ground coriander, garam masala, smoked paprika, cumin, and cayenne pepper (if using). Cook spices for 1 minute, stirring constantly. Pour in crushed tomatoes, stir well, and simmer for 10 minutes.
  5. Combine Chicken and Sauce: Return seared chicken to the pan, stir into sauce. Cover and simmer gently for 10-12 minutes until chicken is cooked through and tender.
  6. Finish with Cream: Lower heat and stir in heavy cream or coconut milk. Simmer for 3-4 minutes to warm through and create a silky sauce. Adjust salt to taste.
  7. Serve: Spoon fluffy basmati rice onto plates, ladle chicken tikka masala on top, and garnish with fresh cilantro if desired.

Notes

Marinate chicken overnight for juicier meat. Adjust chili powder and cayenne pepper to control heat. Sear chicken without crowding the pan for best charred flavor. Rinse rice thoroughly to avoid gummy texture. Simmer sauce gently to avoid burning spices. Use fresh spices for best flavor. If sauce is too thick, add a splash of water or stock to loosen.

Nutrition

Keywords: chicken tikka masala, basmati rice, Indian recipe, creamy chicken curry, easy dinner, stovetop chicken tikka, homemade Indian food

Find it online: https://tempotaste.com/chicken-tikka-masala-recipe-easy-homemade-with-fluffy-basmati-rice/