Chicken Tikka Masala With Basmati Rice

  • Difficulty: Medium
  • 45 minutes
  • 2 servings

This hearty chicken tikka masala is bursting with flavor. Marinate the chicken cubes for a whole day in a curry and yogurt mixture. Then cook them in a hot and spicy tomato sauce, where you add even more yogurt. This is how you end up with an extremely creamy and finger-licking dish. Serve it on a platter with basmati rice.

Ingredients Needed for Chicken Tikka Masala With Basmati Rice


    For the marinade:

    10 ounces of chicken breast, chopped
    1 cup yogurt
    ½ cup curry powder
    salt
    pepper
    1 tablespoon lime juice

    For the spicy tomato sauce:

    2 ounces of olive oil
    1 onion, chopped
    2 garlic cloves, crushed
    1 red chili, chopped
    1 teaspoon cinnamon
    1 teaspoon cumin powder
    ½ cup tomato sauce
    1 cup water

    For the platter:

    2 teaspoons of vegetable oil
    salt
    pepper
    ½ cup yogurt
    fresh coriander leaves, chopped (for garnishing)
    1 cup cooked basmati rice

How to Make Chicken Tikka Masala With Basmati Rice

  1. For the marinade:

    Add the chicken breast, yogurt, curry powder, and lime juice to a bowl. Season with salt and pepper and mix to completely coat the chicken breast. Marinate overnight.

  2. For the spicy tomato sauce:

    Heat the olive oil in a skillet over low heat and add the onion. Cook and stir until tender.

  3. Add the garlic and chili. Cook and stir for 30 seconds. Add the cinnamon and cumin. Stir again for 30 seconds or so.
  4. Add the tomato sauce and water. Stir them in, bring to a boil, then simmer for 12-15 minutes. Continue to stir in the process. Set aside.
  5. For the platter:

    Skewer the marinated chicken breast cubes and drizzle vegetable oil on the grill.

  6. Grill them on all sides until cooked through, or for up to 15 minutes.
  7. Remove the cooked chicken from the skewers and add to the sauce. Season with salt and pepper, add the yogurt and mix until even.
  8. Serve the tikka masala garnished with coriander leaves on a platter, together with the basmati rice.

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