85% would make this again

Chicken Tikka Masala and Rice

Q: How long should I marinate the chicken?

Marinate for at least four hours and up to overnight for best flavour and tenderness; even a few hours helps a lot. Longer marination lets the spices and yogurt really draw into the meat so the chicken stays juicy when cooked.

Q: Which cut of chicken is best?

Use boneless thighs if you want richer, more forgiving meat that stays juicy. Breasts work if you trim cooking time and watch them closely, but thighs are easier to get tender every time.

Q: How do I get that slightly charred, grilled flavour?

Quickly broil or grill the marinated pieces after seasoning to get a light char before they go into the sauce. That fast sear adds smoky depth the way restaurant versions do, and it finishes quickly in the curry so the chicken stays moist.

Q: Why is my sauce thin and how do I thicken it?

A thin sauce usually means it needs more time to reduce or the tomatoes were too watery; simmer it gently until it reduces and becomes richer. You can also add a spoon of tomato paste, a little cream, or a slurry of cornflour and water to thicken quickly, but slow simmering gives the best flavour.

Q: How do I make perfect fluffy basmati rice to go with it?

Rinse the rice until the water runs clear, then use about 1 part rice to 1.5 parts water and cook by the absorption method on low heat until done, then let it rest covered for a few minutes. Soaking the grains first helps them cook more evenly and stay long and separate.

Q: Can I make this ahead for weeknights and what helps the most?

Yes. Marinate the chicken the night before and either cook the rice ahead or soak it so it cooks fast the next day. Finish the sauce and add cooked or charred chicken when you are ready to eat; this saves time and keeps the final cooking quick and fresh.

Vish G

August 27, 2025

Chicken Tikka Masala and Rice is a classic that’s rich, flavourful, and easy to love any night of the week. Tender chicken in a creamy, spiced sauce paired with fluffy rice makes for a meal that always delivers. It’s simple, satisfying, and one you’ll want to make again.

PREP TIME

20 MIN

COOK TIME

35 MIN

SERVINGS

Ingredients

For the Chicken Marinade
600g / 1.3 lb boneless chicken thighs, cut into bite-size chunks
150g / 2/3 cup plain yogurt
2 tbsp lemon juice
4 garlic cloves, minced
1 tbsp grated fresh ginger
2 tsp garam masala
1 tsp ground cumin
1 tsp paprika
1 tsp turmeric
1 tsp salt
For the Curry Sauce
2 tbsp oil or melted butter
1 large onion, finely chopped
3 garlic cloves, minced
1 tbsp grated ginger
2 tsp ground coriander
1 1/2 tsp paprika
1 tsp turmeric
1 tsp garam masala
1 tsp chili powder (optional, for heat)
400g / 14 oz chopped tomatoes (canned)
200ml / 3/4 cup double cream (heavy cream)
2 tbsp tomato paste
Salt, to taste
Fresh coriander (cilantro), for garnish
For the Rice
300g / 1 1/2 cups basmati rice
600ml / 2 1/2 cups water
1 tsp salt

Instructions

Mix yogurt, lemon juice, garlic, ginger, and spices in a bowl. Add the chicken pieces and coat well. Cover and chill for at least 4 hours or overnight for best flavour.
Rinse the rice in cold water until the water runs clear. Soak in fresh water for 30 minutes if you have time, then drain.
Heat oil in a large pan over medium heat. Add onions and cook slowly for about 8–10 minutes until soft and golden.
Stir in garlic, ginger, coriander, paprika, turmeric, garam masala, and chili powder if using. Cook for 1–2 minutes to release the flavour.
Add the chopped tomatoes and tomato paste. Stir and simmer for 10 minutes until thickened.
In the meantime, heat your oven grill (or broiler) to high. Spread the marinated chicken pieces on a baking tray lined with foil and cook under the grill for 8–10 minutes, turning once, until lightly charred. (Don’t worry if not fully cooked inside, they’ll finish in the sauce.)
Stir the cream into the curry sauce. Add the grilled chicken pieces and any juices from the tray. Simmer gently for 10 minutes until the chicken is cooked through and the sauce is rich. Taste and adjust salt if needed.
For the rice, bring the water and salt to a boil. Add the rice, cover with a lid, and turn the heat to low. Cook for 12 minutes, then switch off the heat and leave covered for 5 minutes before fluffing with a fork.
Serve the chicken tikka masala hot with rice, garnished with fresh coriander.