dinnerindiansimmered
Chicken Tikka Masala with Turmeric Rice
High-protein chicken tikka masala with tender spiced chicken in a creamy tomato gravy, served with turmeric basmati rice.
From YouTube · Mar 30, 2025
High-protein chicken tikka masala with tender spiced chicken in a creamy tomato gravy, served with turmeric basmati rice.
20 min
Prep time
45 min
Cook time
1 hr 35 min
Total time
5 servings
Yield
Ingredients
34 ingredients- For the chicken marinade:
- 1 kg (2.2 lb) boneless skinless chicken thighs, diced
- 6 garlic cloves, grated
- 10 g (0.35 oz) ginger, grated
- 2 tsp (8 g) Kashmiri chilli powder
- 1 tsp (4 g) ground turmeric
- 1 tsp (4 g) garam masala
- 1/2 cup (130 g) Greek yogurt
- 1/2 lemon, juiced
- 1 Tbsp (20 ml) peanut oil
- Salt and cracked black pepper, to taste
- For the tikka masala gravy:
- 2 Tbsp (28 g) ghee
- 1 brown or yellow onion, sliced
- 1 red bell pepper, sliced
- 2 garlic cloves, chopped
- 10 g (0.35 oz) ginger, julienned
- 1 1/2 Tbsp (15 g) garam masala
- 1 Tbsp (10 g) whole cumin seeds
- 1 Tbsp (10 g) ground coriander
- 1/2 tsp (4 g) Kashmiri chilli powder
- 1 tsp (4 g) sweet paprika
- 300 g (10.5 oz) tomato paste
- 150 g (5.5 oz) Greek yogurt
- 300 ml (10.5 oz) chicken stock
- 200 ml (7 fl oz) thickened cream
- 10 g (0.3 oz) coriander or cilantro, chopped
- Salt and pepper, to taste
- For the turmeric rice:
- 300 g (10.5 oz) basmati rice, washed
- 550 ml chicken stock
- 1 1/2 tsp (6 g) ground turmeric
- 5 g (0.2 oz) coriander or cilantro, chopped
- Salt, to taste
Method
15 steps- Combine the chicken with the grated garlic, ginger, Kashmiri chilli powder, turmeric, garam masala, Greek yogurt, lemon juice, salt and black pepper.
- Cover and marinate for at least 30 minutes or refrigerate for up to 48 hours.
- Heat the peanut oil in a large pan over high heat.
- Sear the chicken in batches for approximately 5 minutes, until golden with lightly charred edges. Remove and set aside.
- Add the ghee to the same pan over medium-high heat.
- Add the onion, red pepper and a pinch of salt. Cook for 5–6 minutes, until softened.
- Add the garlic and ginger and cook for 1 minute.
- Add the cumin seeds, garam masala, Kashmiri chilli powder, sweet paprika and ground coriander. Cook for 30–45 seconds.
- Add the tomato paste and cook for 3–4 minutes.
- Return the chicken to the pan and mix in the Greek yogurt.
- Add the chicken stock, bring to a gentle simmer and cook uncovered for 25–30 minutes, until the chicken is tender and the sauce has thickened.
- Meanwhile, place the washed basmati rice, chicken stock, turmeric and salt in a saucepan. Bring to a boil, reduce to low, cover and cook for 12 minutes.
- Remove the rice from the heat and leave covered for 4 minutes, then fluff with a fork and stir in the chopped coriander.
- Stir the cream and chopped coriander into the curry and cook for another 2 minutes.
- Serve the chicken tikka masala with the turmeric rice.
Recipe notes
Equipment
- pan
- lid
Storage
Store in airtight containers in the fridge for up to 3 days or in the freezer for up to 4 months. Reheat in a pan over medium heat, adding a splash of stock or cream if needed.
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