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Creamy Chicken Tikka Masala Recipe Easy Homemade with Fluffy Basmati Rice

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A quick and easy creamy chicken tikka masala served with perfectly fluffy basmati rice, combining bold spices and a rich tomato cream sauce for a comforting meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 3/4 cup plain yogurt, preferably full-fat
  • 1 tablespoon lemon juice
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (smoked paprika preferred)
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil or ghee
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons ground coriander
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1 (14 oz) can crushed tomatoes
  • 1 cup heavy cream or coconut cream
  • Salt to taste
  • Fresh cilantro leaves for garnish (optional)
  • 1 1/2 cups basmati rice, rinsed until water runs clear
  • 2 1/4 cups water
  • 1 tablespoon unsalted butter or oil
  • Pinch of salt

Instructions

  1. In a large bowl, combine yogurt, lemon juice, garam masala, turmeric, cumin, paprika, and salt. Add chicken pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes.
  2. Rinse basmati rice under cold water until water runs clear. In a medium saucepan, bring water, butter, and salt to a boil. Add rice, stir once, cover tightly, and reduce heat to low. Simmer gently for 15 minutes without lifting the lid. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.
  3. Heat oil or ghee in a large skillet over medium heat. Add chopped onion and cook until soft and golden, about 7-8 minutes. Stir in minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
  4. Stir in ground coriander, garam masala, cumin, and chili powder. Toast spices for 30 seconds, adding a splash of water or oil if pan is too dry.
  5. Pour in crushed tomatoes, stir well, and bring to a gentle simmer. Cook uncovered for 10 minutes until sauce thickens.
  6. Add marinated chicken pieces to the sauce, stirring to coat. Cover and simmer on low heat for 15-20 minutes until chicken is cooked through and tender. Stir occasionally.
  7. Lower heat to very low and slowly stir in heavy cream or coconut cream. Heat through without boiling. Season with additional salt if needed.
  8. Garnish with chopped fresh cilantro and serve immediately with fluffy basmati rice.

Notes

Marinate chicken for at least 30 minutes for tenderness and flavor. Toast spices briefly before adding liquids to enhance aroma. Do not lift lid while cooking rice to keep it fluffy. Use coconut cream and yogurt for dairy-free version. Add a pinch of sugar if sauce tastes too tangy.

Nutrition

Keywords: chicken tikka masala, creamy chicken curry, basmati rice, Indian recipe, easy dinner, homemade tikka masala, spicy chicken, gluten-free, dairy-free option

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