Chicken Tikka Masala with Basmati Rice

A creamy and flavorful Chicken Tikka Masala, marinated chicken pieces simmered in a rich tomato-based sauce with aromatic Indian spices. Served with fluffy basmati rice.

Prep Time

20 minutes

Total Time

60 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

5 items

Cost

£2.67/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Indian

Main Ingredient:

Chicken•Rice

Dietary:

Gluten-Free

Mood:

Comfort Food

Ingredients

Servings

1.5lbsBoneless, skinless chicken thighs(Cut into 1-inch cubes)

£4.50

0.5cupPlain yogurt(Full-fat or Greek yogurt works best)

£0.60

1tablespoonLemon juice(Freshly squeezed)

£0.15

2tablespoonsGinger-garlic paste(Store-bought or homemade)

£0.40

1.5teaspoonsGaram masala

£0.25

1teaspoonTurmeric powder

£0.10

0.5teaspoonChili powder(Adjust to your spice preference)

£0.05

1teaspoonCumin powder

£0.10

1teaspoonSalt(Or to taste)

£0.01

2tablespoonsVegetable oil

£0.10

1mediumOnion(Finely chopped)

£0.30

28ozCanned crushed tomatoes

£1.20

2tablespoonsTomato paste

£0.20

0.5cupHeavy cream

£0.75

2tablespoonsButter

£0.25

1tablespoonKasuri Methi (Dried Fenugreek Leaves)(Crushed)

£0.30

2tablespoonsFresh cilantro(Chopped, for garnish)

£0.40

1.5cupsBasmati rice

£1.00

3cupsWater(For rice)

Total Cost

£10.66

£2.67 per serving

Instructions

1.
**Marinate the Chicken:** In a bowl, combine the chicken, yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, chili powder, cumin powder, and salt. Mix well and marinate for at least 30 minutes (or up to overnight in the refrigerator).
2.
**Cook the Rice:** Rinse the basmati rice until the water runs clear. In a pot or rice cooker, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is fluffy. Fluff with a fork.
3.
**Bake or Pan-fry the Chicken:** Preheat oven to 400°F (200°C). Thread the marinated chicken onto skewers (optional, but it helps with even cooking). Bake for 15-20 minutes, or until cooked through with slightly charred edges. Alternatively, you can pan-fry the chicken in a skillet over medium-high heat until cooked through and browned, about 8-10 minutes.
4.
**Prepare the Sauce:** While the chicken is cooking, heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened and lightly browned, about 5-7 minutes.
5.
Add ginger-garlic paste and cook for another minute until fragrant.
6.
Stir in the crushed tomatoes, tomato paste, garam masala, turmeric powder, chili powder, cumin powder, and salt. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, allowing the flavors to meld.
7.
**Blend the Sauce:** For a smoother sauce, use an immersion blender to blend the sauce directly in the pot. Alternatively, carefully transfer the sauce to a regular blender and blend until smooth. Return the sauce to the pot.
8.
**Combine Chicken and Sauce:** Add the cooked chicken to the sauce and stir to coat. Simmer for another 5-10 minutes, allowing the chicken to absorb the flavors of the sauce.
9.
**Finish the Dish:** Stir in the heavy cream and butter. Heat through. Add the crushed Kasuri Methi. Taste and adjust seasoning as needed.
10.
**Serve:** Garnish with fresh cilantro. Serve the Chicken Tikka Masala hot over fluffy basmati rice.

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My Notes

Nutrition Information

Nutrition per serving (450g)

750 kcal / 3138 kJ

Carbs

35g

13% of RDA

Fat

45g

64% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

12 g

13% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

22 g

110% of RDA

Chef's Tips

For a richer flavor, use ghee (clarified butter) instead of vegetable oil.

If you don't have fresh ginger-garlic paste, you can use 1 teaspoon of ginger powder and 1 teaspoon of garlic powder.

Adjust the amount of chili powder to your desired level of spiciness.

For a vegetarian option, substitute the chicken with paneer (Indian cheese).

Allowing the chicken to marinade for a longer time will result in a more flavourful dish.

Cooking Equipment

Mixing Bowls

Oven

Stovetop

Large Skillet or Pot

Rice Cooker (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use ghee (clarified butter) instead of vegetable oil.

If you don't have fresh ginger-garlic paste, you can use 1 teaspoon of ginger powder and 1 teaspoon of garlic powder.

Adjust the amount of chili powder to your desired level of spiciness.

For a vegetarian option, substitute the chicken with paneer (Indian cheese).

Allowing the chicken to marinade for a longer time will result in a more flavourful dish.

Chicken Tikka Masala with Basmati Rice

Ingredients

Instructions