Description
Indulge in the rich, aromatic flavors of Chicken Tikka Masala with Basmati Rice, a beloved classic from Indian cuisine. Tender pieces of chicken are marinated in a blend of yogurt and spices, then cooked in a creamy, spiced tomato sauce for a comforting and flavorful dish. Served with fragrant, fluffy basmati rice, this meal is perfect for special occasions, family dinners, or simply a satisfying weeknight meal.
Ingredients
For the Chicken Tikka Marinade:
- 1 lb chicken breast, cut into cubes
- 1/2 cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp chili powder
- Salt to taste
For the Chicken Tikka Masala Sauce:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 can (14 oz) diced tomatoes
- 1/2 cup heavy cream
- 1 tbsp ginger-garlic paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chili powder
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
For the Basmati Rice:
- 1 cup basmati rice
- 2 cups water
- 1 tbsp butter
- Salt to taste
Instructions
For the Chicken Marinade:
- In a large bowl, combine yogurt, ginger-garlic paste, turmeric, cumin, coriander, garam masala, chili powder, and salt. Add the chicken cubes and coat well. Cover and refrigerate for at least 1 hour, or overnight for best results.
For the Chicken Tikka Masala Sauce:
2. Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until soft and golden brown.
3. Stir in ginger-garlic paste and cook for another 1-2 minutes.
4. Add the diced tomatoes, cumin, coriander, chili powder, and cinnamon. Simmer for 10 minutes, allowing the sauce to thicken and flavors to meld.
5. Add the marinated chicken to the sauce and cook for 15-20 minutes until the chicken is fully cooked.
6. Stir in the heavy cream and cook for an additional 5 minutes. Adjust seasoning with salt and pepper.
For the Basmati Rice:
7. Rinse the basmati rice under cold water until the water runs clear.
8. In a saucepan, combine the rice, water, butter, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender.
9. Fluff the rice with a fork before serving.
To Serve:
10. Serve the Chicken Tikka Masala hot with a side of fluffy basmati rice. Enjoy!
Notes
- For a spicier dish, increase the chili powder or add fresh chopped chilies to the sauce.
- To make this recipe dairy-free, substitute yogurt and heavy cream with coconut milk and coconut yogurt.
- Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 3 months.
- Prep Time: 20
- Cook Time: 45
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian