Charred Chicken Tikka Masala with Basmati Rice

Steps

1. Step 1

   In a large bowl, stir together the yogurt, lemon juice, grated garlic, ginger, cumin, paprika, turmeric, garam masala and salt. Add the chicken chunks and turn to coat every piece. Cover and refrigerate at least 30 minutes, or up to overnight.

   30 min, hands-off

   • 1 1/2 lb boneless skinless chicken breast
   • 3/4 cup plain whole-milk yogurt
   • 2 tbsp lemon juice
   • 4 cloves garlic
   • 1 tbsp fresh ginger
   • 2 tsp ground cumin
   • 2 tsp sweet paprika
   • 1 tsp ground turmeric
   • 1 tsp garam masala
   • 1 1/4 tsp fine salt
2. Step 2

   Make the sauce: melt the butter in a large deep skillet or Dutch oven over medium heat. Add the onion and cook, stirring often, until soft and golden at the edges, 8 to 10 minutes.

   10 min

   • 3 tbsp unsalted butter
   • 1 large yellow onion
3. Step 3

   Add the minced garlic, ginger, tomato paste, garam masala, coriander, cumin and cayenne. Cook, stirring constantly, until fragrant and the paste darkens slightly, about 2 minutes.

   2 min

   • 4 cloves garlic
   • 1 tbsp fresh ginger
   • 1 tbsp tomato paste
   • 2 tsp garam masala
   • 1 tsp ground coriander
   • 1 tsp ground cumin
   • 1/2 tsp cayenne pepper
4. Step 4

   Stir in the crushed tomatoes and the sugar. Bring to a gentle bubble, then lower the heat and simmer uncovered, stirring now and then, until the sauce thickens and tastes rich rather than raw, about 20 minutes.

   20 min, hands-off

   • 1 can crushed tomatoes (28 oz)
   • 1 tsp sugar
5. Step 5

   While the sauce simmers, cook the rice: combine the rinsed rice, water and salt in a saucepan. Bring to a boil, cover, reduce the heat to low and cook 12 minutes, then take it off the heat and let it sit, still covered, 10 minutes. Fluff with a fork.

   25 min

   • 1 1/2 cups basmati rice
   • 2 1/4 cups water
   • 1/2 tsp fine salt
6. Step 6

   Also while the sauce simmers, set an oven rack about 6 inches below the broiler and heat the broiler to high. Line a rimmed baking sheet with foil and brush it with the vegetable oil. Lift the chicken from the marinade, letting the excess drip off, and spread the pieces out in a single layer with space between them.

   5 min

   • 1 tbsp vegetable oil
7. Step 7

   Broil the chicken until the edges are charred in spots and the pieces are just cooked through, 8 to 10 minutes, turning them once halfway. A little blackening is what you want; don't cook past firm or the breast will dry out.

   10 min

8. Step 8

   Stir the cream into the sauce along with the crushed fenugreek leaves. Add the broiled chicken and any juices from the pan, and simmer gently for 5 minutes so the flavors come together. Taste and add salt as needed.

   5 min

   • 3/4 cup heavy cream
   • 1 tbsp dried fenugreek leaves (kasuri methi)
   • salt
9. Step 9

   Scatter the cilantro over the top and serve over the basmati rice.

   • 1/4 cup fresh cilantro

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026