Easy Chicken Tikka Masala (Print-Friendly Version)
Succulent chicken in a creamy, spiced tomato sauce paired with aromatic rice and fresh cilantro.
# What You’ll Need to Make This:
→ Rice
01 -
240 ml basmati rice
→ Chicken
02 -
680 g boneless skinless chicken thighs, cut into 2.5 cm pieces
03 -
Kosher salt, to taste
04 -
Freshly ground black pepper, to taste
→ Masala Sauce
05 -
20 ml vegetable oil
06 -
70 g sweet onion, diced
07 -
51 g tomato paste
08 -
3 garlic cloves, minced
09 -
1 tablespoon freshly grated ginger
10 -
1.5 teaspoons garam masala
11 -
1.5 teaspoons chili powder
12 -
1.5 teaspoons ground turmeric
13 -
425 g tomato sauce
14 -
240 ml chicken stock
15 -
120 ml heavy cream
→ Finishing
16 -
2 tablespoons chopped fresh cilantro leaves
# How to Prepare:
01 -
In a large saucepan, add 480 ml water and bring to a boil. Stir in basmati rice and cook according to package instructions until tender. Set aside and keep warm.
02 -
Combine chicken, 1 teaspoon kosher salt, and 0.5 teaspoon black pepper in a bowl; toss to coat evenly.
03 -
Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add seasoned chicken and diced onion; cook, stirring occasionally, until chicken is golden and onions have softened, about 4–5 minutes.
04 -
Stir in tomato paste, minced garlic, grated ginger, garam masala, chili powder, and turmeric. Sauté until fragrant, about 1 minute.
05 -
Pour in tomato sauce and chicken stock. Adjust seasoning with additional salt and pepper as needed. Bring mixture to a boil, then reduce heat to low. Simmer gently, stirring occasionally, until sauce is slightly thickened, approximately 10 minutes.
06 -
Add heavy cream and stir until fully incorporated and sauce is heated through, about 1 minute.
07 -
Spoon chicken tikka masala over rice and garnish with freshly chopped cilantro. Serve immediately.
# Extra Tips:
01 -
For enhanced flavor, marinate chicken pieces in yogurt and spices for several hours prior to cooking, if time allows.