Chicken Tikka Masala with Fragrant Basmati Rice
Yogurt-marinated chicken pieces charred under the broiler and simmered in a creamy, spiced tomato sauce. Served over fluffy basmati rice with warm naan on the side.
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into chunks
- For the marinade:
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- For the masala sauce:
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 1 tablespoon honey
- Salt to taste
- Fresh cilantro for garnish
- For the rice:
- 2 cups basmati rice
- 3 cups water
- 2 cardamom pods
- 1 bay leaf
- 1 tablespoon butter
- Pinch of saffron (optional)
Instructions
- 1
Combine all marinade ingredients in a bowl. Add chicken pieces and coat thoroughly. Refrigerate for at least 30 minutes (up to overnight for best flavor).
- 2
For the rice: rinse basmati rice until water runs clear. Combine rice, water, cardamom pods, bay leaf, butter, and saffron in a pot. Bring to a boil, reduce to low, cover, and cook for 18 minutes. Let rest 5 minutes, then fluff with a fork.
- 3
Preheat broiler to high. Place marinated chicken on a lined baking sheet. Broil for 12-15 minutes, turning halfway, until charred in spots and cooked through.
- 4
For the sauce: heat butter and oil in a large deep skillet over medium heat. Cook onion for 8-10 minutes until deeply golden.
- 5
Add garlic and ginger, cook for 1 minute. Add garam masala, coriander, cumin, and cayenne. Stir for 30 seconds until fragrant.
- 6
Pour in crushed tomatoes and simmer for 10 minutes, stirring occasionally.
- 7
Stir in heavy cream and honey. Simmer for 5 more minutes until sauce thickens slightly.
- 8
Add the broiled chicken pieces to the sauce. Stir gently and simmer for 5 minutes to let flavors meld.
- 9
Taste and adjust salt and spice levels.
- 10
Serve chicken tikka masala over fragrant basmati rice, garnished with fresh cilantro.