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Marble Surface

Chicken Tikka Masala with Basmati Rice

Updated: Jun 28

Serves 4-6

For the chicken:

boneless, skinless chicken thighs

1 pound

plain Greek yogurt

1 cup

garlic, minced

2 cloves

minced ginger

1 teaspoon

ground fenugreek

1 teaspoon

garam masala

2 teaspoons


1 teaspoon

ground cumin

1 teaspoon

sweet paprika

1 Tablespoon

For the sauce:

Red onion, minced


garlic, minced

1 clove

Green bell pepper, large dice


Vegetable oil or Ghee

¼ cup

Crushed tomato

one 15 oz can

Heavy cream

1 cup

Sweet paprika

1 Tablespoon

Garam masala

2 Tablespoons

Brown sugar

1 Tablespoon

Ground Cumin

2 teaspoon

Ground coriander

1 teaspoon

chopped cilantro

1 Bunch

Method of prep:

Mix the ingredients for the chicken marinade in a bowl. Next, skewer chicken thighs and spread the marinade onto the chicken evenly. Cover and marinate in the fridge for 4 to 24 hours.

Preheat the oven to broil. Place chicken skewers on a sheet tray under the broiler. Broil chicken to achieve color, but try not to burn. Once chicken has color (browning) it can be finished in the sauce.

Next, preheat a large pot over medium heat. Add oil or ghee to the pan and allow to heat up. Add onions and peppers to the pan and cook until soft, about 3-4 minutes. Next, add the dry seasonings, but not the brown sugar. Stir the mixture for about 30 seconds to toast the seasonings. Add the crushed tomatoes and brown sugar and stir. Cook over medium low heat for about 4 minutes while stirring, making sure to scrape up any seasonings on the bottom of the pan. Add the chicken and cook until the chicken has reached an internal temperature of 165 degrees. Finish the sauce by stirring in the heavy cream and cilantro. You can leave a little cilantro out for garnish. Serve over rice.

Basmati Rice

Basmati Long grain rice

2 cups


2 ¾ cups

vegetable oil

2 tablespoons


1 teaspoon

Method of Prep:

Bring water, oil, and salt to a boil. Add rice to the boiling water and stir. Reduce heat to simmer and cover with a tight fitting lid. Simmer (no peaking!) for about 20 minutes. Remove lid and fluff the rice with a fork. Reserve for service

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