Classic Chicken Tikka Masala with Basmati Rice and Garlic Naan

Tender chicken pieces marinated in yogurt and spices, simmered in a creamy, boldly flavored tomato sauce. Served with fluffy basmati rice and warm garlic naan bread.

• Prep: 25 min
• Cook: 40 min
• Total: 1 hr 5 min
• Servings: 5
• Cuisine: Indian
• Difficulty: Medium
• Cost: $7.40/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• savory
• spicy
• comfort food
• stir-fry
• classic

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
• 1 cup plain yogurt
• 1.5 tablespoon lemon juice
• 2.5 tablespoon fresh ginger (minced)
• 2.5 tablespoon garlic (minced)
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 2 tablespoon olive oil
• 1 yellow onion (large, finely chopped)
• 1.5 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1.5 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 28 ounce crushed tomatoes (can)
• 0.75 cup chicken broth
• 2 teaspoon kosher salt
• 1 tablespoon sugar
• 0.75 cup heavy cream
• 1 tablespoon garam masala
• 1.5 cup basmati rice (uncooked)
• 5 piece naan bread
• 2 tablespoon butter (melted)
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Marinate the Chicken: In a large bowl, combine the cubed chicken breast, plain yogurt, lemon juice, 1 tablespoon of minced ginger, 1 tablespoon of minced garlic, ground turmeric, and chili powder. Stir well, cover, and refrigerate for at least 20 minutes (up to 4 hours).
2. Cook the Rice: Combine the basmati rice with 3 cups of water and 1/2 teaspoon kosher salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork and keep covered.
3. Brown the Chicken: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces in a single layer (work in batches if necessary) and cook until browned on all sides, about 5 to 7 minutes. Remove chicken and set aside.
4. Sauté Aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the chopped yellow onion to the pot. Sauté until the onion is soft and translucent, about 5 minutes.
5. Build the Sauce Base: Stir in the remaining 1 1/2 tablespoons of minced ginger and 1 1/2 tablespoons of minced garlic, ground cumin, ground coriander, and paprika (and cayenne pepper, if using). Cook for 1 minute until fragrant.
6. Simmer the Curry: Pour in the crushed tomatoes and chicken broth. Add 1 1/2 teaspoons of kosher salt and the sugar. Bring the sauce to a gentle simmer, cover, and cook for 10 minutes, stirring occasionally.
7. Finish the Curry: Stir in the browned chicken pieces and heavy cream. Return to a low simmer and cook uncovered for another 5 minutes, allowing the sauce to thicken slightly. Stir in the garam masala just before serving.
8. Prepare Garlic Naan: Melt the butter. Finely mince two cloves of garlic and mix them into the melted butter along with 1 tablespoon of chopped fresh cilantro. Brush the mixture generously over the naan bread and warm them in a toaster oven, microwave, or skillet until soft and hot.
9. Serve: Serve the Chicken Tikka Masala hot over the basmati rice, garnished with the remaining fresh cilantro, alongside the prepared garlic naan.

Notes

You can prepare the marinade ahead of time; letting the chicken sit for several hours tenderizes the meat and deepens the flavor. The sauce freezes very well without the chicken, should you wish to batch cook the base.

Nutrition (per serving)

• Calories: 1072
• Protein: 63.6 g
• Carbohydrates: 114 g
• Fat: 36.3 g
• Fiber: 5.2 g
• Sodium: 1302 mg
• Saturated Fat: 13.4 g
• Sugar: 13.7 g
• Cholesterol: 141 mg