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Creamy Chicken Tikka Masala Recipe with Basmati Rice and Naan

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A rich and creamy chicken tikka masala paired with fluffy basmati rice and warm naan, perfect for a cozy and flavorful dinner.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (smoked paprika preferred)
  • 1 teaspoon salt
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons vegetable oil or ghee
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder (adjust to taste)
  • 1 teaspoon garam masala
  • 1 (14 oz) can crushed tomatoes
  • ½ cup coconut milk (full fat)
  • ½ cup plain yogurt
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)
  • 1 ½ cups basmati rice, rinsed until water runs clear
  • 3 cups water
  • 1 tablespoon butter or oil
  • Pinch of salt
  • Naan bread (store-bought or homemade)

Instructions

  1. Marinate the chicken: In a large bowl, combine yogurt, garam masala, cumin, paprika, salt, garlic, and ginger. Toss the chicken pieces in the marinade until fully coated. Cover and refrigerate for at least 1 hour, ideally overnight.
  2. Cook the basmati rice: Rinse rice under cold water until clear. In a medium saucepan, bring 3 cups of water to a boil. Add rice, butter, and a pinch of salt. Stir once, reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let rest covered for 5 minutes. Fluff with a fork.
  3. Sauté aromatics: Heat oil or ghee in a heavy-bottomed skillet over medium heat. Add chopped onions and cook until golden brown, about 7 minutes, stirring occasionally. Add garlic and ginger; cook another 2 minutes until fragrant.
  4. Add spices: Stir in ground coriander, turmeric, chili powder, and garam masala. Cook for 1-2 minutes, stirring constantly to toast the spices without burning.
  5. Add tomatoes and simmer: Pour in crushed tomatoes, stir well, and bring to a gentle simmer. Cook uncovered for 10-15 minutes until sauce thickens and oil starts to separate.
  6. Cook the chicken: Add marinated chicken pieces to the sauce. Stir gently to coat, cover, and simmer on low heat for 12-15 minutes until chicken is cooked through and tender. Stir occasionally.
  7. Add creaminess and finish: Lower heat to very low. Gradually stir in coconut milk and yogurt, mixing well to avoid curdling. Cook for another 3-5 minutes until sauce is creamy and heated through. Adjust salt and spice levels to taste.
  8. Garnish and serve: Sprinkle chopped fresh cilantro over the top. Serve hot with basmati rice and warm naan bread.

Notes

Marinate chicken at least 1 hour or overnight for best flavor and tenderness. Use chicken thighs for juiciness. Toast spices gently to avoid bitterness. Add yogurt at room temperature and lower heat to prevent curdling. If sauce is too thick, add water or more coconut milk. Leftovers store well refrigerated for 3 days or frozen for 3 months (without rice or naan).

Nutrition

Keywords: chicken tikka masala, creamy chicken curry, basmati rice, naan, Indian dinner, easy chicken curry, weeknight dinner

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