Irresistible Chicken Tikka Masala Rice

• Fresh cilantro: brighten things up at the end—chop it right before serving so it doesn’t lose its punch
• Mild oil: helps chicken and onions get a good sear—you can use sunflower or canola oil here
• Chicken thighs: boneless and skinless thighs stay super juicy—your butcher’s best stuff works great for soft, tasty results
• Tomato sauce: go for a smooth, rich one here—passata gives the base that lush tomatoey bite
• Ginger, grated: brings zing and freshness—grab a firm knob with no shrivels for best taste
• Ground black pepper: adds soft heat—fresh-cracked is always best
• Basamati rice: for that tender, nutty pop—pick a good-quality Indian bag if you can
• Chicken broth: real homemade stock really lifts the flavor, but store-bought works too
• Whipping cream: stirs in silky richness, use 32 percent fat for that thick spoon-coating sauce
• Chili powder: tweak spice level to your liking—add a little for a gentle burn, or more if you’re feeling bold
• Garlic cloves: mince them fresh—it’s the secret to serious depth
• Onion: dice it nice and small for sweetness and background flavor—pick mild and firm onions if you can
• Tomato paste: brings tanginess and bold color, and try to snag unsweetened paste
• Garam masala spice blend: gives that classic warmth—authentic mixes from Asian markets really make a difference
• Kosher salt: cranks up all the other flavors—taste as you go so you don’t overdo it

Easy how-to steps

Put it together and serve:

Spoon the steamy rice onto plates, slide that chicken tikka mix on top, then sprinkle on fresh chopped cilantro and dig in right away for max flavor.

Mix in cream to finish:

Pour in your cream and stir until the whole thing turns extra smooth and silky. Let it stay on low for about a minute, then you’re good to go.

Sauce goes in next:

Add your tomato sauce and broth. Taste for salt and pepper now, and tweak as you like. Once it bubbles, turn it way down and let it thicken gently for ten minutes, stirring now and then so nothing sticks.

Spices get toasted:

Add in the tomato paste, ginger, garlic, garam masala, chili powder, and turmeric. Sizzle it for about a minute so the kitchen smells amazing.

Brown chicken and onions:

Heat up your oil in a big pan on medium. Toss in chicken and diced onions, then give it all a stir every so often for four or five minutes, ’til you see a bit of color and the onions look see-through.

Season the chicken:

Grab a huge bowl, toss in the chicken, and sprinkle generously with salt and pepper. Mix so all the pieces are nicely coated right from the start.

Make the rice:

Boil two cups of water in a wide pot. Pour in the rice, cook just like the package says, then cover to keep it warm, so it stays fluffy.

Highlight

Stuff you gotta know

Hearty and packed with protein—great for dinner. Works fine for meal prep and keeps in the fridge a few days. The authentic curry taste comes from the spice mix. That burst of fresh cilantro at the end is my favorite part, especially when it’s from the backyard. With this dish, sharing’s half the fun—so many family memories come rushing back every time we have it.

Storing leftovers

Pop the chicken tikka and rice into airtight containers and stash it in the fridge for up to three days. It gets even tastier after a night in there. You can freeze the curry too, just let it cool all the way and transfer to freezer-safe containers. To reheat, gently warm in a pot with a splash of broth or water—that way it stays creamy and doesn’t catch on the bottom.

Swap-ins and changes

You can sub in ground lamb or turkey for the chicken if you want. Chickpeas or firm tofu work for a veggie version. Try coconut milk instead of cream for extra tropical flavor. Want it smokier? A little smoked paprika does the trick.

Serving ideas

A squirt of fresh lemon juice or crispy cucumber salad goes great with this. Scoop up that luscious sauce with naan or chapati. Mango lassi is perfect on the side. When friends come over, I just put everything in the middle of the table and let people mix and match.

Highlight

Culture and story

Chicken Tikka Masala is an awesome mashup of Indian and British food traditions. They say it started in the UK when Indian cooks worked with local pantry stuff. Now it’s a cult favorite—you see it everywhere from family tables to pubs. For us, making it feels like a mini-vacation to far-off places, without even leaving home.

Recipe FAQs

→ What chicken cuts work best here?

Go for skinless, boneless chicken thighs — they stay juicy and turn out super tender.

→ How do I get that basmati rice extra fluffy?

Rinse your rice well first to wash away extra starch. Then cook it on low heat and let it sit for a few minutes after.

→ Can I tone down the heat in the masala sauce?

Yep, just play around with the chili powder. Add more or less, or switch to a milder chili if you like.

→ What can I use instead of cream?

If you want, swap in coconut milk or yogurt to make it creamy in a different way.

→ How long does this dish last in the fridge?

If you keep it covered, chicken tikka masala with rice stays good in the fridge for up to three days and reheats no problem.