Chicken Tikka Masala with Seasoned Jasmine Rice
Indulge in the rich and aromatic flavors of Chicken Tikka Masala with Seasoned Jasmine Rice, a beloved Indian-inspired dish that combines tender marinated chicken in a velvety, spice-infused tomato cream sauce with perfectly steamed jasmine rice. Succulent pieces of chicken thighs are marinated in a blend of yogurt, turmeric, cumin, coriander, and garam masala, then seared to perfection for a smoky, charred finish. The luxurious sauce, simmered with onions, tomato puree, and a touch of heavy cream, delivers layers of bold yet balanced spices with every bite. Paired with fragrant jasmine rice cooked with bay leaf, cumin, and a hint of butter, this recipe is comfort food at its finest. Perfect for a hearty family dinner or an exotic weeknight meal, this Chicken Tikka Masala is a restaurant-quality experience right from your kitchen.
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Recipe Information
Ingredients
- 600 grams Chicken thighs (boneless, skinless, cut into bite-sized pieces)
- 120 grams Greek yogurt (for marinade)
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon Ground turmeric
- 1.5 teaspoons Ground cumin
- 1.5 teaspoons Ground coriander
- 1.5 teaspoons Paprika
- 1 teaspoon Garam masala (for marinade)
- 1 teaspoon Salt (for marinade)
- 2 tablespoons Vegetable oil (for cooking chicken)
- 3 tablespoons Butter
- 1 large White onion (finely chopped)
- 250 grams Tomato puree
- 120 milliliters Heavy cream
- 1 teaspoon Garam masala (for sauce)
- 0.5 teaspoon Cayenne pepper (optional, for heat)
- 2 tablespoons Fresh cilantro (for garnish)
- 300 grams Jasmine rice (uncooked)
- 600 milliliters Water (for cooking rice)
- 1 leaf Bay leaf
- 0.5 teaspoon Ground cumin (for rice)
- 0.5 teaspoon Salt (for rice)
- 1 tablespoon Unsalted butter (for rice)
Instructions
In a large bowl, mix the Greek yogurt, ginger-garlic paste, turmeric, ground cumin, ground coriander, paprika, garam masala, and salt.
Add the chicken pieces to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes (or up to overnight).
Heat 2 tablespoons of vegetable oil in a large skillet or grill pan over medium-high heat. Cook the marinated chicken pieces for 3-4 minutes per side until slightly charred and fully cooked. Remove and set aside.
In the same skillet, melt 3 tablespoons of butter over medium heat. Add the finely chopped onion and sauté until golden brown, about 5 minutes.
Stir in the tomato puree and cook for 2-3 minutes, then add garam masala and cayenne pepper, mixing well.
Lower the heat and slowly stir in the heavy cream. Simmer the sauce for 5-7 minutes, stirring occasionally, until thickened.
Add the cooked chicken to the sauce and simmer for another 5 minutes. Garnish with fresh cilantro.
While the chicken cooks, prepare the jasmine rice: Rinse the rice under cold water until the water runs clear.
In a medium saucepan, combine 600ml of water, jasmine rice, bay leaf, ground cumin, salt, and unsalted butter. Bring to a boil over medium heat.
Reduce the heat to low, cover, and simmer the rice for 12-15 minutes, or until tender and the water is fully absorbed. Remove the bay leaf before serving.
Serve the Chicken Tikka Masala over the seasoned jasmine rice and enjoy!
Nutrition Facts
Calories |
3776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.9 g | 241% | |
| Saturated Fat | 74.5 g | 372% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 909 mg | 303% | |
| Sodium | 4196 mg | 182% | |
| Total Carbohydrate | 309.6 g | 113% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 28.0 g | ||
| Protein | 200.6 g | 401% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 441 mg | 34% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3596 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
