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Amazing Chicken Tikka Masala over Basmati Rice

Chicken Tikka Masala over Basmati Rice

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Enjoy a comforting bowl of Chicken Tikka Masala served over fluffy Basmati Rice. This recipe features tender chicken in a rich, creamy tomato sauce infused with aromatic spices. It’s a globally loved dish perfect for any occasion.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper (optional)
  • 1 (15 oz) can tomato sauce
  • 1 cup heavy cream
  • 1/4 cup plain yogurt
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Cooked Basmati Rice, for serving

Instructions

  1. Season chicken pieces with salt and pepper.
  2. Heat olive oil in a large skillet or pot over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
  3. Add onion to the skillet and cook until softened, about 5-7 minutes.
  4. Stir in garlic and ginger and cook for 1 minute more until fragrant.
  5. Add cumin, coriander, garam masala, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
  6. Pour in the tomato sauce and bring to a simmer.
  7. Return the chicken to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
  8. Stir in the heavy cream and yogurt. Cook for another 5 minutes, stirring gently, until the sauce is heated through and creamy. Do not boil.
  9. Season with salt and pepper to taste.
  10. Serve the Chicken Tikka Masala hot over cooked Basmati Rice, garnished with fresh cilantro.

Notes

  • For a milder flavor, omit the cayenne pepper.
  • You can substitute chicken breast for thighs, but cook time may vary.
  • If you don’t have plain yogurt, sour cream can be used as a substitute.

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