Chicken Tikka Masala with Basmati Rice

Chicken Tikka Masala is one of the world’s most beloved dishes, combining tender marinated chicken with a silky, spiced tomato-cream sauce. With origins rooted in Indian cuisine but popularized globally, especially in the UK, this dish beautifully bridges traditional flavors with modern comfort food appeal.

The vibrant reddish-orange color, fragrant aroma of toasted spices, and the balance of creamy, tangy, and smoky notes make this meal incredibly satisfying.

Served with fluffy basmati rice, this Chicken Tikka Masala becomes a complete meal—wholesome, comforting, and deeply flavorful. It offers a delightful harmony of spices like garam masala, turmeric, cumin, and coriander, elevated further by garlic, ginger, and fresh cilantro.

Why I Love This Recipe

I love this recipe because it offers depth, richness, and indulgence without feeling overwhelming. The marination creates incredibly tender chicken pieces packed with flavor before they even touch the sauce. The sauce is luxurious yet balanced—not too spicy, not too mild—making it perfect for almost any palate.

Even better, this recipe brings a restaurant-quality dining experience into your home, and once you learn the method, it becomes easier each time you make it.

Why It’s a Must-Try Dish

This dish is a must-try because:

• ✔ It’s iconic—one of the most recognized Indian dishes worldwide.
• ✔ It satisfies both spice lovers and comfort food seekers.
• ✔ It stores and reheats exceptionally well—great for meal prep or entertaining.
• ✔ It’s versatile—you can adjust spice levels, swap protein, or make it vegetarian.

Whether you’re hosting guests or treating yourself, Chicken Tikka Masala never disappoints.

Recipe Details

Category	Details
Cuisine	Indian
Course	Main Dish
Prep Time	25 minutes
Marination Time	1 hour (recommended)
Cooking Time	35–40 minutes
Total Time	~1 hour 45 minutes
Servings	4 servings
Calories	Approx. 520 calories per serving (including rice)

Ingredients

For the Chicken Marinade

• 500g boneless chicken breast or thighs, cubed
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1 ½ tsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp chili powder
• Salt to taste
• 2 tbsp oil

For the Tikka Masala Sauce

• 2 tbsp butter
• 1 tbsp oil
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 ½ tsp ground coriander
• 1 tsp cumin
• 1 ½ tsp paprika
• 1 tsp garam masala
• ½ tsp chili powder (optional)
• 1 can (400g) crushed tomatoes
• 1 cup heavy cream (or coconut milk)
• 1 cup water or broth
• Salt to taste
• 1 tbsp sugar (optional, balances acidity)
• Fresh cilantro (for garnish)

For the Basmati Rice

• 1.5 cups basmati rice
• 3 cups water
• Pinch of salt

Step-by-Step Preparation Method

Step 1: Marinate the Chicken

1. Combine yogurt, lemon juice, ginger, garlic, and spices in a bowl.
2. Add chicken cubes and coat thoroughly.
3. Cover and refrigerate at least 1 hour (up to overnight).

Step 2: Cook the Chicken

1. Heat oil in a skillet or grill pan.
2. Add marinated chicken pieces and cook until browned (doesn’t need to be fully cooked internally).
3. Remove from pan and set aside.

Step 3: Make the Sauce

1. In the same pan, add butter and oil.
2. Sauté onions until golden and soft.
3. Add garlic and ginger; cook until fragrant.
4. Add coriander, cumin, paprika, garam masala, and chili powder.
5. Stir for 30 seconds to toast spices.
6. Add crushed tomatoes and simmer 8–10 minutes.
7. Stir in cream and water/broth; mix well.
8. Return chicken to the pan and simmer 10–12 minutes until sauce thickens.

Step 4: Prepare the Rice

1. Rinse basmati until water runs clear.
2. Bring rice, salt, and water to a boil.
3. Reduce heat, cover, and simmer 15–18 minutes.
4. Fluff with a fork.

How to Serve

Serve the Chicken Tikka Masala hot with:

• Steamed basmati rice
• Naan or roti (optional)
• Fresh cilantro sprinkled on top

For added richness, a drizzle of cream or a squeeze of lemon enhances flavor beautifully.

Recipe Tips

• Use chicken thighs for extra tenderness.
• Toast spices briefly to bring out maximum aroma.
• Adjust cream or tomato to control richness and acidity.
• Marinating overnight gives the best flavor.

Variations

Type	Variation
Spicy Version	Add more chili powder or freshly chopped green chilies.
Mild Version	Reduce chili powder and increase cream.
Vegetarian	Replace chicken with paneer, tofu, or roasted cauliflower.
Dairy-Free	Use coconut milk and a dairy-free yogurt for marination.

Storage & Freezing

• Refrigerator: Up to 4 days in an airtight container.
• Freezing: Sauce + cooked chicken freezes well for up to 3 months.
• Reheat: On stovetop over low heat with a splash of cream or broth.

Special Equipment Needed

• Grill pan or skillet
• Medium saucepan for rice
• Cutting board and sharp knife
• Airtight containers (for storing leftovers)

FAQ

Q: Can I make it ahead?
Yes—flavors deepen after refrigeration.

Q: Can I skip marination?
You can, but marination is key for tenderness and flavor.

Q: Can I use canned tomato sauce instead of crushed tomatoes?
Yes—just reduce added salt and sugar.

Q: Is it supposed to be spicy?
It’s mildly spicy traditionally, but adjustable to taste.

Conclusion

Chicken Tikka Masala with Basmati Rice is more than a meal—it’s an experience of warmth, spice, and comfort. With its creamy texture, rich aroma, and deeply satisfying taste, this dish deserves a spot in your regular cooking rotation. Once you try homemade tikka masala, restaurant versions may never taste the same again.