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Chicken tikka masala served with basmati rice
Rich and spicy chicken tikka masala with basmati rice

Chicken Tikka Masala with Basmati Rice

Author: Flavelo
Recipes Main Courses
Often considered the UK's national dish, this meal combines the smoky char of grilled 'tikka' chicken with a rich, creamy, tomato-based 'masala' sauce. The fragrant, long grains of Basmati rice soak up the thick gravy perfectly. The secret lies in blooming the spices and the silky finish of the cream.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 620 kcal
🌍 Cuisine Indian-British

Ingredients

Equipment Needed

  • Large skillet or pot for the sauce
  • Pot with lid for rice
  • Sieve for rinsing rice

Allergen Information

⚠️ Milk

Instructions

1 ✓

Marinate the cubed chicken with yogurt, crushed garlic, grated ginger, and half of the spices. Let sit for at least 30 minutes.

Tip: The acidity of the yogurt breaks down fibers.
2 ✓

Rinse the rice in cold water multiple times. Bring the salted water to a boil, add rice, reduce heat to low, cover, and simmer for 10-12 minutes (or until water is absorbed). Do not lift the lid!

Tip: Steaming is what makes the rice perfect.
3 ✓

Meanwhile, sear the chicken in oil in a skillet until golden brown, then remove. It doesn't need to be fully cooked yet.

Tip: We just want the flavor from the crust (Maillard reaction); it will finish cooking in the sauce.
4 ✓

In the same skillet, melt the butter, add the remaining spices, toast for 30 seconds, then pour in the tomatoes. Simmer for 10 minutes.

Tip: Blooming the spices in fat releases their essential oils.
5 ✓

Stir in the heavy cream and return the chicken to the pan. Simmer for 5-10 minutes until the sauce thickens.

Tip: The fat in the cream creates a stable emulsion with the tomatoes.
6 ✓

Serve the rice topped with the sauce and garnished with fresh cilantro.

Recipe FAQ

How do I get fluffy rice?
Rinse the Basmati rice thoroughly in cold water until the water runs clear (removing excess starch), and let it rest covered after cooking.
What gives the sauce its orange color?
The mix of yellow turmeric and red paprika/tomatoes, combined with the white heavy cream, creates that signature hue.

Ingredients

  • 1 lb Chicken Breast Fillets
  • 3/4 cup Plain Yogurt (for marinade)
  • 3 cloves Garlic
  • 1 inch piece Fresh Ginger
  • 2 tsp Garam Masala
  • 1 tsp Turmeric
  • 1 tsp Paprika
  • 14 oz can Crushed Tomatoes (or diced)
  • 3/4 cup Heavy Cream
  • 4 tbsp Butter
  • 2 tbsp Vegetable Oil
  • 1 cup Basmati Rice
  • 1 3/4 cups Water
  • 1 tsp Salt
  • 1/4 cup Fresh Cilantro