Chicken Tikka Masala Rice (Print)
Spiced chicken in a rich, creamy sauce served over soft basmati rice.
# Ingredients:
→ Rice
01 -
200 g basmati rice
→ Chicken
02 -
680 g boneless, skinless chicken thighs, cut into bite-size chunks
03 -
Freshly cracked black pepper, as much as you want
04 -
Kosher salt, use as much as you like
→ Masala Sauce
05 -
20 ml neutral oil
06 -
240 ml chicken broth
07 -
1.5 tsp chili powder
08 -
70 g sweet onion, diced up small
09 -
3 garlic cloves, smashed and chopped
10 -
1 tbsp fresh ginger, grated
11 -
1.5 tsp turmeric powder
12 -
425 g strained tomatoes, smooth
13 -
120 ml heavy cream
14 -
1.5 tsp garam masala mix
15 -
51 g thick tomato paste
→ Finish
16 -
2 tbsp fresh cilantro, chopped up
# Steps:
01 -
Spoon heaps of chicken tikka masala onto the rice, throw on some chopped cilantro, and dig in while it's hot.
02 -
Pour in the cream and stir until the sauce goes velvety and smooth, about a minute.
03 -
Pour in the strained tomatoes and chicken broth, toss in some salt and pepper, then turn up the heat. Once it's bubbling, drop it to low. Let it bubble gently for 10 minutes, stirring here and there so the sauce gets a bit thicker.
04 -
Stir in the tomato paste, garlic, ginger, garam masala, chili powder, and turmeric. Let everything cook for about a minute till you smell the awesome spices.
05 -
Get your oil hot in a big pot on medium. Toss in the onions and chicken, stirring now and then. After 4 to 5 minutes, the chicken should look golden and the onions will get soft.
06 -
Drop the chicken chunks in a bowl with 1 tsp salt and 0.5 tsp pepper. Mix everything around so all the pieces are covered well.
07 -
Boil 2 cups of water in a big pot, then stir in the basmati rice. Follow the package directions and cook until it’s fluffy. Keep the lid on and let the rice stay warm.
# Notes:
01 -
Want deeper flavors? Let the chicken marinate for a few hours in yogurt, lemon juice, plus some spices.