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Creamy Chicken Tikka Masala with Naan and Basmati Rice Recipe

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★★★★★

4.6 from 60 reviews

Chicken Tikka Masala is a rich and flavorful Indian-inspired dish featuring marinated chicken pieces cooked in a creamy tomato sauce infused with spices like garam masala, cumin, and smoked paprika. Served with basmati rice and naan bread, this dish offers a perfect balance of tangy, spicy, and creamy flavors in every bite.

Ingredients

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For the Marinade

  • 1 cup plain yogurt or Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons cumin
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chili powder (not cayenne pepper)
  • 1 teaspoon salt
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons finely minced garlic
  • 1 1/2 pounds boneless, skinless chicken breast, cut into small bite-sized pieces

For the Sauce and Cooking

  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 large sweet onion, finely diced
  • 2 teaspoons grated ginger
  • 2 cloves garlic, finely minced
  • 2 teaspoons brown sugar
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garam masala
  • 8 ounce can tomato sauce (unseasoned)
  • 1 1/4 cups heavy cream
  • 1/4 cup water (only if needed to thin sauce)
  • Chopped cilantro, for garnish
  • Naan bread, for serving
  • Cooked basmati rice, for serving

Instructions

  1. Marinate the Chicken: In a bowl, whisk together yogurt, lemon juice, cumin, garam masala, red chili powder, salt, grated ginger, and minced garlic. Add the bite-sized chicken pieces and toss well to coat. Cover and let marinate for at least 1 hour or ideally overnight in the refrigerator to enhance flavors.
  2. Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken pieces in batches to avoid overcrowding. Let fry untouched for 1 minute to form a crust, then sauté, turning occasionally, until browned on all sides and partially cooked, about 5 more minutes. Remove from pan and set aside, keeping warm.
  3. Sauté Aromatics: In the same pan, melt the butter. Add the finely diced onion and sauté until soft and translucent, about 3 minutes, scraping up any browned bits from the bottom of the pan. Add the grated ginger and minced garlic and cook for 30 seconds until fragrant.
  4. Add Spices and Sugar: Stir in brown sugar, ground coriander, cumin, smoked paprika, garam masala, and salt. Cook for about 15 seconds, stirring constantly, until the spices release their aroma.
  5. Simmer the Tomato Sauce: Pour in the tomato sauce and let it simmer gently for 3 to 5 minutes, stirring occasionally, until the sauce thickens and deepens in color.
  6. Incorporate Cream: Stir in the heavy cream until fully combined and the sauce is creamy and smooth.
  7. Finish Cooking Chicken: Return the partially cooked chicken pieces along with any juices back to the pan. Simmer for another 8 to 10 minutes, allowing the chicken to cook through and the sauce to thicken and bubble. Add water only if the sauce is too thick to your liking.
  8. Serve: Spoon the Chicken Tikka Masala over cooked basmati rice, serve with warm naan bread, and garnish with chopped cilantro for a fresh finish.

Notes

  • Marinating overnight improves flavor and tenderness but 1 hour is sufficient if short on time.
  • Use a cast iron or heavy-bottom skillet for best browning and flavor development.
  • Adjust the amount of red chili powder for desired heat level, avoiding cayenne as it is spicier.
  • Adding water to the sauce is optional and only if you prefer a thinner consistency.
  • Serve immediately for best taste, but leftovers reheat well and flavors deepen over time.

Keywords: Chicken Tikka Masala, Indian chicken curry, creamy chicken curry, Indian spicy chicken, basmati rice recipe, naan bread, marinated chicken recipe

Find it online: https://kochenmitviktoria.com/creamy-chicken-tikka-masala-with-naan-and-basmati-rice-recipe/