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Creamy Chicken Tikka Masala Recipe with Basmati Rice and Naan

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A quick and easy creamy chicken tikka masala paired with fluffy basmati rice and charred garlic naan, perfect for a comforting and flavorful dinner.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup plain yogurt (Greek yogurt preferred)
  • 1 tbsp lemon juice
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 2 garlic cloves, minced
  • 1 inch fresh ginger, grated
  • 2 tbsp vegetable oil or ghee
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 inch fresh ginger, grated
  • 2 tsp ground coriander
  • 1 tsp turmeric powder
  • 1 tsp chili powder (adjust to taste)
  • 1 tsp cumin seeds (optional)
  • 1 (14 oz / 400g) can crushed tomatoes
  • 1/2 cup heavy cream or coconut cream for dairy-free version
  • Salt to taste
  • Fresh cilantro for garnish
  • 1 cup basmati rice, rinsed
  • 1 3/4 cups water
  • 1/2 tsp salt
  • 1 tbsp butter or oil (optional)
  • 2 cups all-purpose flour (or gluten-free flour blend)
  • 1 tsp sugar
  • 1 tsp instant yeast
  • 1/2 tsp salt
  • 2 tbsp plain yogurt
  • 3/4 cup warm water (adjust as needed)
  • 3 garlic cloves, finely minced
  • 2 tbsp melted butter or ghee
  • Fresh cilantro (optional)

Instructions

  1. Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, garam masala, cumin, smoked paprika, salt, minced garlic, and grated ginger. Add chicken pieces and mix well to coat. Cover and refrigerate for at least 1 hour, ideally 4 hours or overnight.
  2. Prepare the Basmati Rice: Rinse rice under cold water until water runs clear. In a medium saucepan, bring 1 3/4 cups water to a boil with salt and butter. Add rice, reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let rest, covered, for 10 minutes. Fluff with a fork.
  3. Make the Naan Dough: In a bowl, combine flour, sugar, yeast, and salt. Add yogurt and warm water gradually, mixing until a soft dough forms. Knead on floured surface for 5-7 minutes until smooth and elastic. Place in oiled bowl, cover, and let rise in warm place for 1 hour or until doubled.
  4. Cook the Masala Sauce: Heat oil or ghee in large skillet over medium heat. Add cumin seeds (if using) and toast for 30 seconds. Add onions and sauté until golden, about 7 minutes. Stir in garlic and ginger, cooking 1 minute until fragrant. Mix in coriander, turmeric, chili powder, and garam masala; cook 1 minute to bloom spices.
  5. Add Tomatoes and Simmer: Pour in crushed tomatoes, stir well, and simmer uncovered for 10-12 minutes until sauce thickens and darkens slightly. Stir occasionally.
  6. Cook the Chicken: Add marinated chicken pieces to sauce, stirring to coat. Cover and simmer on low heat for 15-20 minutes until chicken is cooked through and tender.
  7. Finish with Cream: Slowly stir in heavy cream or coconut cream, simmer 5 minutes more. Adjust salt to taste.
  8. Shape and Cook Naan: Punch down risen dough and divide into 6 equal parts. Roll each into oval about 1/4 inch thick. Brush with melted butter mixed with minced garlic. Heat cast iron skillet over medium-high heat. Cook naan 2-3 minutes each side until puffed and charred spots appear. Serve warm.

Notes

Marinate chicken at least 4 hours or overnight for best flavor and tenderness. Use chicken thighs for juicier meat. Toast spices to unlock flavor. Adjust chili powder to taste. Watch naan carefully while cooking to avoid burning. For dairy-free, substitute yogurt and cream with coconut yogurt and coconut cream. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Keywords: chicken tikka masala, creamy chicken curry, basmati rice, garlic naan, Indian dinner, easy tikka masala, weeknight dinner

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