Chicken Tikka Masala with Basmati Rice Recipe

Chicken Tikka Masala is an iconic dish that has captured the hearts and taste buds of food enthusiasts worldwide. Originating from the Indian subcontinent, this dish has traversed cultural boundaries to become a staple in kitchens from London to Los Angeles. This recipe, paired with aromatic basmati rice, offers a delightful balance of flavors — creamy, tangy, and spicy — making it a perfect meal for any occasion. When I first introduced this dish to my family, they were captivated by its rich flavors and aromatic spices. It was an instant hit, bringing together the warmth of home-cooked comfort food and the exotic allure of Indian cuisine.

Ingredients

The backbone of any great dish is its ingredients, and Chicken Tikka Masala is no exception. You’ll need:

• 500 grams of boneless chicken breast
• 200 grams of plain yogurt
• 2 tablespoons of lemon juice
• 1 tablespoon of ground cumin
• 1 tablespoon of paprika
• 1 teaspoon of cayenne pepper
• 2 teaspoons of garam masala
• 2 teaspoons of ground coriander
• 1 teaspoon of turmeric
• 4 cloves of garlic, finely chopped
• 1 piece of ginger, about an inch, grated
• Salt to taste
• 3 tablespoons of oil
• 1 large onion, finely chopped
• 400 grams of canned tomatoes, pureed
• 200 ml of heavy cream
• Fresh cilantro for garnish
• 2 cups of basmati rice
• 4 cups of water

Instructions

Creating Chicken Tikka Masala involves a few straightforward steps that promise a rewarding culinary experience:

1. Marinate the Chicken: In a large bowl, mix the yogurt, lemon juice, cumin, paprika, cayenne pepper, garam masala, coriander, turmeric, chopped garlic, grated ginger, and salt. Add the chicken pieces, ensuring they’re well coated. Cover and refrigerate for at least 1 hour, or preferably overnight, for maximum flavor.
2. Cook the Chicken: Preheat your grill or oven to medium-high heat. Skewer the marinated chicken pieces and grill for about 5-6 minutes per side until fully cooked. Alternatively, you can cook them in a pan until golden brown. Set aside.
3. Prepare the Sauce: Heat oil in a large pan over medium heat. Add the chopped onions and cook until golden brown. Stir in the pureed tomatoes, garam masala, and salt. Let it simmer for about 10 minutes until thickened.
4. Combine and Simmer: Add the grilled chicken to the sauce and let it simmer for another 10 minutes. Stir in the heavy cream and simmer for an additional 5 minutes. Adjust seasoning as desired.
5. Cook the Rice: Rinse the basmati rice under cold water until the water runs clear. In a pot, bring 4 cups of water to a boil, add the rice, and a pinch of salt. Reduce the heat, cover, and simmer for 15 minutes. Fluff with a fork before serving.

Nutrition Facts

This recipe serves approximately 4 people, with each serving containing about 560 calories. The nutritional profile makes it a relatively indulgent dish, but it’s well worth it for a special occasion or a cozy family dinner.

Preparation Time

Preparation time for this Chicken Tikka Masala with Basmati Rice recipe is approximately 20 minutes, with an additional cooking time of around 40 minutes, making it a total of 60 minutes to create this culinary masterpiece.

How to Serve

Chicken Tikka Masala is best enjoyed in the following ways:

• Serve hot, straight from the pan, with a generous portion of basmati rice on the side.
• Garnish with freshly chopped cilantro for a burst of freshness and color.
• Accompany with warm naan bread to scoop up the delicious sauce.
• Add a side of cooling cucumber raita to balance the spice.
• Pair with a crisp green salad for a well-rounded meal.

Additional Tips

Here are some tips to ensure your Chicken Tikka Masala is perfect every time:

1. Marination Time: The longer you marinate the chicken, the more flavorful it will be. Overnight marination is ideal.
2. Char the Chicken: Achieving a slight char on the chicken pieces can add a smoky flavor, enhancing the overall taste of the dish.
3. Spice Level: Adjust the spice levels by varying the amount of cayenne pepper to suit your taste preferences.
4. Consistency of Sauce: If you prefer a thicker sauce, let it simmer for longer until it reaches the desired consistency.
5. Fresh Ingredients: Use fresh ginger and garlic for the best flavor profile, as they elevate the dish’s complexity.

FAQ Section

Q1: Can I make Chicken Tikka Masala without cream?

A1: Yes, you can substitute heavy cream with coconut milk or Greek yogurt for a lighter version, though it will alter the flavor slightly.

Q2: Is Chicken Tikka Masala gluten-free?

A2: Yes, this recipe is naturally gluten-free, provided that all the spices and canned tomatoes used are certified gluten-free.

Q3: Can I use chicken thighs instead of chicken breasts?

A3: Absolutely! Chicken thighs are juicier and offer a richer taste, making them a great alternative to chicken breasts.

Q4: How can I store leftovers?

A4: Store the leftover Chicken Tikka Masala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if needed to loosen the sauce.

Q5: Can I freeze Chicken Tikka Masala?

A5: Yes, this dish freezes well. Allow it to cool completely before transferring to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.