I fell in love with Indian food and flavors in my twenties, where I started purchasing a number of Indian cookbooks and beginning to experiment with making simple Indian dishes at home. I admire the variety of masala spice mixtures and the overall depth of flavors that this cuisine offers across its many sub-regions. Below you will find a recipe for Chicken Tikka Masala, a mild and approachable non-spicy dish that is loved by people living across the globe.
Chicken Tikka Masala with Saffron Rice
I fell in love with Indian food and flavors in my twenties, where I started purchasing a number of Indian cookbooks and beginning to experiment with making simple Indian dishes at home. I admire the variety of masala spice mixtures and the overall depth of flavors that this cuisine offers across its many sub-regions. Below you will find a recipe for Chicken Tikka Masala, a mild and approachable non-spicy dish that is loved by people living across the globe.
Ingredients
For the Chicken Tikka Marinade:
- 500 g boneless chicken thighs (cut into bite-sized chunks)
- ¼ cup Greek yogurt
- 1 Tbsp lemon juice
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp Kosher salt
For the Masala Sauce:
- 2 Tbsp vegetable oil or ghee (clarified butter)
- 1 large onion (finely chopped)
- 2 cloves garlic (minced)
- 1 Tbsp ginger (grated)
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 can (15 oz crushed tomatoes)
- 1 cup heavy cream
- 1 tsp Kosher salt (or more to taste)
For the Saffron Rice:
- 2 cups Basmati rice (rinsed and drained)
- 3 cups water
- 20 saffron threads
- ½ tsp Kosher salt
- ¼ cup fresh cilantro (finely chopped, as garnish)
- ¼ cup slivered almonds (as garnish)
Instructions
- Prepare the chicken marinade the day before you intend to serve the dish.
- For the chicken marinade, combine the Greek yogurt, freshly-squeezed lemon juice, and assorted dry spices in a large mixing bowl, and mix well.
- Add the chicken pieces, and stir to coat the chicken on all sides.
- Marinate the chicken overnight in the refrigerator.
- When you are ready to begin cooking the next day, preheat your grill or oven to 550F.
- Cook the marinated chicken pieces on the grill or in your oven under a broiler until they are lightly charred. Set the cooked aside.
- To prepare the masala sauce, heat the vegetable oil or ghee (clarified butter) in a large sauté pan.
- Add the chopped onion, garlic, and ginger, and sauté until golden brown.
- Add the garam masala, turmeric, and ground coriander to the pan.
- Stir well, and cook for 2-3 minutes.
- Add the crushed tomatoes to the pan, bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Reduce the heat to low, and add the heavy cream the grilled chicken pieces you cooked earlier.
- Allow the mixture to cook on low heat for another 10 minutes.
- While the masala is cooking, prepare the saffron-infused rice.
- Rinse the Basmati rice under cold water until the water runs clear. This should take about 4-5 minutes.
- Bring the water to a boil in a pot, and then add the rinsed rice, saffron threads, and salt.
- Reduce the heat to low, cover with a tight-fitting lid, and let the rice simmer for 15 minutes.
- Once the rice is cooked, remove it from the heat and gently fluff it with a fork.
- Cover the rice for an additional 5 minutes after you have fluffed it.
- When you are ready to serve, add rice to plates, with the chicken and sauce, along with some fresh cilantro and slivered almonds.
Notes
The chicken and sauce taste wonderful when gently reheated the next day in the oven. I usually try to make a fresh batch of saffron rice to go with the leftovers, if possible.