Chicken Tikka Masala with Basmati Rice
Experience the ultimate comfort food with tender, yogurt-marinated chicken pieces simmered in a velvety, spiced tomato cream sauce. This classic restaurant-style dish is perfectly balanced with fragrant basmati rice for a complete gourmet meal at home.
Ingredients
Ingredients
- 1.5 lb boneless skinless chicken thighs cut into 1-inch bite-sized pieces
- 0.5 cup Greek yogurt plain and full-fat for best texture
- 2 tbsp lemon juice freshly squeezed
- 3 tbsp Garam Masala divided into two equal parts
- 1 tbsp turmeric ground
- 2 tbsp ghee or neutral vegetable oil
- 1 large yellow onion finely diced
- 3 cloves garlic minced or grated into a paste
- 1 tbsp fresh ginger peeled and finely grated
- 15 oz tomato sauce unseasoned canned tomato purée
- 1 cup heavy cream can substitute with full-fat coconut milk
- 1.5 cups Basmati rice rinsed until water runs clear
Notes
Store leftovers in an airtight container for up to 3 days; the flavors often improve overnight. For a dairy-free version, use coconut yogurt and coconut cream. To make ahead, marinate the chicken for up to 24 hours in the refrigerator for maximum tenderness.