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Chicken tikka masala served with basmati rice
Creamy tomato curry sauce coating tender chicken pieces

Chicken tikka masala with basmati rice

Author: Flavelo
Recipes Main Courses
Considered by many to be the UK's national dish. This dish combines the smokiness of grilled 'tikka' (chicken pieces) with a rich, creamy, tomato-based 'masala' sauce. The fragrant, long grains of basmati rice soak up this thick gravy perfectly. The secret lies in the frying of the spices and the silkiness of the cream.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 620 kcal
🌍 Cuisine British Indian

Ingredients

Equipment Needed

  • Large frying pan or pot for the sauce
  • Saucepan with lid for the rice
  • Sieve for washing the rice

Allergen Information

⚠️ Milk

Instructions

1 ✓

Marinate the diced chicken with the yoghurt, crushed garlic, grated ginger and half of the spices. Leave to stand for at least 30 minutes.

Tip: The acidity of the yoghurt breaks down the fibres.
2 ✓

Wash the rice in cold water several times. Put it on to boil with salted water. Once boiling, turn down to a simmer, cover, and cook for 10-12 minutes (or until the water is absorbed). Do not lift the lid!

Tip: Steaming makes the rice perfect.
3 ✓

Meanwhile, fry the chicken in the oil in a pan until golden brown, then remove.

Tip: It doesn't need to be cooked through completely; it will cook in the sauce later. The crust (flavour) is the goal.
4 ✓

In the same pan, melt the butter, add the remaining spices, fry for half a minute, then pour in the tomatoes. Cook for 10 minutes.

Tip: Blooming the spices releases the essential oils.
5 ✓

Pour in the cream and return the meat to the pan. Simmer for 5-10 minutes until the sauce thickens.

Tip: The fat content of the cream forms a stable emulsion with the tomatoes.
6 ✓

Serve the rice with the sauce, sprinkled with fresh coriander.

Recipe FAQ

How do I get fluffy rice?
Wash the basmati rice thoroughly in cold water until the water runs clear (removing starch), and let it rest under the lid after cooking.
What makes the sauce orange?
The mixture of yellow turmeric and red paprika/tomatoes, plus the white cream, gives the characteristic hue.

Ingredients

  • 500 g Chicken breast fillets
  • 200 ml Natural yoghurt (for marinade)
  • 3 cloves Garlic
  • 10 g Fresh ginger
  • 2 tsp Garam masala
  • 1 tsp Turmeric
  • 1 tsp Paprika
  • 400 ml Tinned tomatoes (chopped or purée)
  • 200 ml Double cream (or Whipping cream, min. 30%)
  • 50 g Butter
  • 2 tbsp Vegetable oil
  • 200 g Basmati rice
  • 400 ml Water
  • 1 tsp Salt
  • 10 g Fresh coriander