Chicken Tikka Masala

Step 1/4

Prepare Rice and Marinate Chicken

In a small bowl, combine the diced chicken thigh with Greek yogurt, minced ginger, minced garlic, garam masala, ground cumin, ground coriander, paprika, salt, and lemon juice. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for better flavor. While the chicken is marinating, prepare your basmati rice according to package instructions and set aside.

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Cook the Chicken

Heat a pan over medium heat and add the marinated chicken pieces. Cook for about 5–7 minutes, until the chicken is fully cooked and lightly charred. Remove the chicken from the pan and set aside.

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Prepare Masala Sauce

In the same pan, add olive oil and sauté the finely chopped onion until softened. Add the minced garlic and ginger, and cook for another minute. Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor. Return the chicken to the pan and add in chopped canned tomatoes, garam masala, ground cumin, ground coriander, paprika, and chili powder (if using). Cook for 5–7 minutes, allowing the sauce to thicken. Stir in Greek yogurt and adjust the salt to taste. Let the sauce simmer for another 2–3 minutes until it’s rich and creamy.

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Combine and Serve

Serve the Chicken Tikka Masala hot over cooked basmati rice, garnished with fresh cilantro if desired.

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