Creamy Chicken Tikka Masala with Basmati Rice Recipe

I absolutely love sharing this Creamy Chicken Tikka Masala with Basmati Rice Recipe because it perfectly blends rich, complex spices with luscious creaminess and fragrant rice for a satisfying meal that always feels special. From the tender marinated chicken chunks to the silky tomato and spice sauce, every bite is a flavorful adventure that feels warm and comforting. It’s become one of my favorite dishes to cook at home, whether for a cozy weeknight dinner or when I want to impress friends with something vibrant and delicious.

Why You’ll Love This Creamy Chicken Tikka Masala with Basmati Rice Recipe

What really makes this Creamy Chicken Tikka Masala with Basmati Rice Recipe stand out to me is its incredible flavor balance. The marinated chicken gets that wonderful char from the high heat, which gives it a slightly smoky edge that contrasts beautifully with the smooth, creamy tomato sauce. The spices are well rounded — garam masala, cumin, coriander, and a touch of turmeric all weave together to create a warmth that’s rich without being overpowering. Every time I make it, the aroma alone gets me excited to dig in.

Beyond taste, I also appreciate how approachable the recipe is. It may seem like a fancy dish, but the steps are straightforward and involve mostly pantry staples, which means you don’t have to hunt for elusive ingredients. Plus, it’s perfect for lots of occasions: from casual family dinners to celebrations or even weeknight meals when you want something a little indulgent. I always find cooking and sharing this dish brings something special to the table.

Ingredients You’ll Need

I’ve chosen a simple, essential list of ingredients that each play a crucial role in building the authentic taste, texture, and vibrant color of the dish. Nothing complicated, just wholesome and flavorful components that come together beautifully.

• 600g chicken thigh: Boneless, skinless, cut into cubes for juicy, tender bites that soak up the marinade perfectly.
• 1/2 cup plain yoghurt: Full fat is best for richness and tenderizing the chicken in the marinade.
• 6 cloves garlic: Minced to add depth and savory warmth throughout the dish.
• 1 tbsp fresh ginger: Grated for bright, zesty notes that cut through the creaminess.
• 1 tsp garam masala: A fragrant spice blend essential for authentic flavor.
• Salt, cumin, ground coriander, paprika: Each adds layers of earthiness and mild heat.
• Vegetable oil: For cooking the chicken and building the sauce’s base.
• Cayenne pepper (optional): A pinch adds a subtle spicy kick if you like it hotter.
• Lemon juice: Provides brightness and tenderizes chicken further in the marinade.
• Butter or ghee: Adds a rich, silky finish to the sauce.
• Onion: Finely chopped and caramelized for natural sweetness and body to the curry.
• Tomato passata: The smooth tomato base for that rich, comforting sauce.
• Cream: Thickened or pure, to create the luscious, creamy texture everyone loves.
• Sugar: Balances acidity and rounds out flavors.
• Basmati rice: Fragrant, fluffy, and the perfect accompaniment to soak up the sauce.

Directions

Step 1: In a bowl, combine the yoghurt, garlic, ginger, garam masala, salt, cumin, coriander, paprika, vegetable oil, cayenne (if using), black pepper, and lemon juice. Mix everything well to create the marinade.

Step 2: Add the chicken thigh pieces to the marinade and turn them well so each piece is thoroughly coated. Cover the bowl with cling wrap and place it in the fridge to marinate for at least 3 hours, preferably overnight for maximum flavor and tenderness.

Step 3: Heat 1 tablespoon of oil in a non-stick pan over high heat until it just starts smoking. Add half of the marinated chicken pieces, spreading them out so they don’t overcrowd the pan. Let them cook undisturbed for about 2 minutes to get a nice char, then turn each piece to char the other side. Don’t worry if the chicken isn’t cooked through at this point. Remove the cooked chicken and repeat with the remaining pieces, adding more oil if needed.

Step 4: Wipe out the pan with paper towels to remove any burnt bits, or switch to a clean pot if you prefer. Lower the heat to medium-high, add the oil and butter, and once the butter melts, stir in the finely chopped onion, grated ginger, and salt. Cook this mixture, stirring constantly, until the onions turn golden and smell sweet, around 5 to 7 minutes.

Step 5: Turn the heat down to medium and add the crushed garlic and paprika to the onions. Cook for about 2 minutes to let the flavors marry.

Step 6: Add the curry spices — turmeric, garam masala, coriander, cumin, cardamom, and cayenne pepper — and cook everything while stirring for another 2 minutes. This gently toasts the spices and brings out their full aroma.

Step 7: Stir in the tomato passata and water, mix well, and bring the sauce to a simmer. Once simmering, cover the pot, reduce the heat to low, and let it gently cook for 15 minutes. Stir occasionally so nothing sticks or burns.

Step 8: Transfer the sauce to a bowl, then use a stick blender to puree it until silky smooth. Pour the sauce back into the pot on low heat, then stir in the cream, sugar, and remaining butter. Let the butter melt while stirring gently.

Step 9: Add the charred chicken back to the sauce and stir until everything is combined well. Allow the curry to simmer for a few minutes more until the chicken is completely cooked through and tender.

Step 10: For an extra touch of fragrance, sprinkle a pinch of garam masala over the curry before serving. Serve immediately over steamed basmati rice, with chopped fresh coriander or cilantro if desired, and enjoy!

Servings and Timing

This Creamy Chicken Tikka Masala with Basmati Rice Recipe comfortably serves 4 people. The prep time is about 15 minutes, plus at least 3 hours of marinating time — I highly recommend letting the chicken soak in the marinade overnight for best results. The active cook time is roughly 45 minutes, adding up to about an hour total from start to finish if you factor in marinating. There is no extra resting or cooling time needed before enjoying this dish.

How to Serve This Creamy Chicken Tikka Masala with Basmati Rice Recipe

When I serve this dish, I like to present it piping hot, straight from the pan, ladled generously over freshly cooked basmati rice. The fluffy rice grains absorb the creamy sauce beautifully, making every bite luscious and comforting. I often add a bright sprinkle of chopped coriander on top for a fresh, herbal note and a pop of color that makes the plate inviting.

I find that pairing the meal with a side of crisp cucumber raita or a simple green salad helps balance the richness of the curry and adds a refreshing contrast. If I’m in the mood, I also serve some warm homemade or store-bought naan bread, which is perfect for sopping up every last bit of sauce. For beverages, a cold mango lassi or a chilled Riesling wine complements the spices wonderfully, but a crisp lager beer or sparkling water with lime also works beautifully for a refreshing touch.

This recipe shines on all kinds of occasions — from casual family dinners to festive gatherings or even weekday meals when you want something comforting yet a little indulgent. I like to serve moderate portions with generous rice and sides, ensuring everyone leaves the table happy and satisfied. Presentation-wise, keeping it rustic and homely feels just right — it’s a dish that invites you to dig in joyfully!

Variations

I love experimenting with this Creamy Chicken Tikka Masala with Basmati Rice Recipe and it’s very versatile. If you want a lighter version, you can swap out cream for coconut milk, which also adds a tropical twist that pairs beautifully with the spices. For those who prefer a milder curry, simply reduce or omit the cayenne pepper and paprika.

For dietary tweaks, this recipe can easily become gluten-free — just double-check your spices and ingredients to ensure there’s no hidden gluten, and use gluten-free naan or skip the bread altogether. If you’re vegan or vegetarian, I highly recommend substituting the chicken with firm tofu or cauliflower florets and swapping butter for a vegan alternative. The sauce remains just as luscious and flavorful, making it a delightful plant-based option.

Cooking method-wise, if you want more char flavor without a stovetop, grilling the marinated chicken pieces outdoors can add a smoky depth that really elevates the dish. Alternatively, cooking the chicken under a broiler for a few minutes is a quick shortcut that still gives great results. Don’t be afraid to adjust the spice levels and ingredient ratios to suit your personal taste — that’s the fun of making this recipe your own.

Storage and Reheating

Storing Leftovers

Leftovers of this Creamy Chicken Tikka Masala with Basmati Rice Recipe store wonderfully in airtight containers in the refrigerator. I recommend portioning the curry and rice separately for the best texture when reheating. Stored properly, the curry keeps well for up to 3 days, retaining its delicious flavor and creaminess.

Freezing

This dish freezes very well, making it perfect for meal prepping. I let the chicken tikka masala cool completely before transferring it to freezer-safe containers or heavy-duty zip-top bags. Label and date the containers, and you can keep the curry frozen for up to 3 months. For the rice, I prefer to freeze it separately to avoid it becoming mushy — spreading cooked rice in a shallow tray and freezing before bagging helps maintain its texture.

Reheating

To reheat, gently warm the curry in a saucepan over low to medium heat, stirring occasionally and adding a splash of water or cream if it seems too thick. Avoid microwaving for long straight away, as uneven heating can cause the sauce to separate or the chicken to dry out. The rice reheats well in the microwave with a sprinkle of water and covered loosely to keep it fluffy. Reheating slowly and gently is the key to preserving that creamy, luscious texture I love.

FAQs

Can I use chicken breast instead of thigh?

Absolutely! While chicken thighs stay juicier and more forgiving during cooking, you can use chicken breasts cut into similar-sized cubes. Just be careful not to overcook, as breast meat tends to dry out faster. Marinating well helps keep it tender.

Is it necessary to marinate the chicken overnight?

Marinating overnight is ideal because it lets the spices and yoghurt fully penetrate the chicken, making it tender and flavorful. However, if you’re short on time, 3 hours is the minimum to see good results. Just make sure the chicken is well coated.

Can I make this recipe dairy-free?

Yes! Swap the cream and butter for coconut milk and a plant-based butter or oil. The curry remains rich and creamy with a delightful twist, perfect for those avoiding dairy.

How spicy is this Chicken Tikka Masala? Can I adjust it?

This recipe has a mild to moderate spice level, but it’s fully customizable. Reduce or omit cayenne pepper and paprika for a gentler flavor, or add chili powder or fresh chilies if you like it hotter.

What’s the best way to cook the basmati rice?

For fluffy basmati rice, rinse it a couple of times under cold water to remove excess starch, then cook with a 1:1.5 rice-to-water ratio. Bring to a boil, reduce heat to low, cover, and simmer gently for about 15 minutes. Let it sit off heat for 5 minutes before fluffing with a fork.

Conclusion

I hope you’re as excited as I am to try this Creamy Chicken Tikka Masala with Basmati Rice Recipe. It’s a dish that never fails to impress with its bold yet balanced flavors and comforting creaminess. Making it at home is both satisfying and fun, and sharing it with loved ones is even better. Give it a go, and I promise it will become a cherished favorite in your recipe collection just like it is in mine!

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