Description
This Easy Chicken Tikka Masala recipe offers a flavorful and creamy Indian-inspired dish made with tender chicken thighs simmered in a spiced tomato sauce, served alongside perfectly cooked basmati rice. Ready in just 30 minutes, it’s a comforting meal perfect for weeknight dinners or casual gatherings.
Ingredients
For the Rice
- 1 cup basmati rice
- 2 cups water
For the Chicken Tikka Masala
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- Kosher salt, to taste (about 1 teaspoon)
- Freshly ground black pepper, to taste (about 1/2 teaspoon)
- 1 1/2 tablespoons vegetable oil
- 1/2 medium sweet onion, diced
- 3 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground turmeric
- 1 (15-ounce) can tomato sauce
- 1 cup chicken stock
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh cilantro leaves, for garnish
Instructions
- Cook the Rice: In a large saucepan, combine the basmati rice and 2 cups of water. Cook according to the package instructions until tender. Once done, set it aside and keep warm.
- Season the Chicken: Pat the chicken thighs dry and season them evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
- Sauté Chicken and Onion: Heat 1 1/2 tablespoons of vegetable oil in a large stockpot or Dutch oven over medium heat. Add the seasoned chicken pieces and diced onion to the pot. Cook, stirring occasionally, until the chicken is golden brown and onions are translucent, about 4-5 minutes.
- Add Spices and Aromatics: Stir in the tomato paste, minced garlic, freshly grated ginger, garam masala, chili powder, and ground turmeric. Cook while stirring for about 1 minute until fragrant, ensuring the spices coat the chicken well.
- Simmer the Sauce: Pour in the canned tomato sauce and chicken stock. Season with additional salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered, stirring occasionally. Allow the sauce to reduce and thicken slightly, about 10 minutes.
- Finish with Cream: Stir in the heavy cream and cook for another minute until heated through and the sauce is creamy and well combined.
- Serve: Plate the cooked basmati rice and spoon the chicken tikka masala over it. Garnish with chopped fresh cilantro leaves if desired. Serve immediately for the best flavor.
Notes
- Use boneless, skinless chicken thighs for a juicy and tender result, but chicken breasts can also be substituted.
- Adjust chili powder to control the spiciness of the dish according to your preference.
- For a richer flavor, roasting the chicken before adding to the sauce is an option, but this recipe focuses on stovetop cooking for simplicity.
- Use full-fat heavy cream for the best texture; lighter cream or coconut milk can be alternatives for a different twist.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
