About the Recipe
Rich, aromatic, and endlessly comforting. This Chicken Tikka Masala brings all the warmth of classic Indian flavors to your table. Tender chicken, tomatoes, and onions are simmered in a silky curry-spiced blend of yogurt and coconut milk, creating a sauce that’s both creamy and deeply flavorful. Served over fluffy rice with soft naan on the side, it’s a cozy, vibrant dish that satisfies every craving.
Ingredients
For the Chicken Tikka Masala:
2 tsp. vegetable oil
1 ½ cups chicken breast, grilled, seasoned, and cut into 1" cubes
1 ½ cups tikka masala sauce
¾ cup yellow onion, diced
1 cup of tomato, cored and diced
2 Tbsp. green onion, sliced
2 tsp. fresh cilantro
½ a lime, seeded and cut into ⅛” wedges
2 cups basmati rice
4 pieces of grilled naan
For the Grilled Seasoned Chicken Breast:
½ lb. raw chicken breast
1 tsp. vegetable oil
⅛ tsp. kosher salt
⅛ tsp. ground black pepper
For the Tikka Masala Sauce:
¾ tsp. vegetable oil
¼ tsp. whole cumin seed
½ tsp. garlic, minced
⅓ heaping cup yellow onion, diced
1 ½ Tbsp. tikka masala paste
1 cup tomato, finely diced
1 Tbsp. + 1 ½ tsp. water
¾ tsp. kosher salt
¼ tsp. ground black pepper
3 Tbsp. unsweetened coconut milk
2 Tbsp. labneh
1 ⅛ tsp. lime juice
For the Tikka Masala Paste:
½ tsp. vegetable oil
¼ tsp. jalapeno, seeded and minced
⅛ tsp. garlic, minced
¼ tsp. curry paste
3 Tbsp. finely diced tomato
1 ½ tsp. curry powder
¼ tsp. paprika
1 pinch ground cardamom
1 pinch ground cinnamon
1 pinch ground cloves
1 Tbsp. + ¼ tsp. canned tomato puree
For the Labneh:
6 ½ Tbsp. plain nonfat Greek yogurt
For the Basmati Rice:
1 ⅓ cup water
¾ cup of basmati rice, rinsed and drained
For the Grilled Naan:
1 Tbsp. vegetable oil
1 tsp. curry powder
4 of your choice naan
Preparation
For the Labneh
Step 1
In a cheesecloth-lined strainer, place your Greek yogurt. Place the strainer over a bowl to collect the water.
Step 2
Cover the strainer and let it drain in the refrigerator for 24 hours. Discard the liquid at the bottom of the bowl and remove the yogurt from the cheesecloth.
Step 3
Cover your labneh and keep it chilled until further use in the recipe.
For the Grilled Seasoned Chicken Breast:
Step 1
Preheat a pan to 350°F.
Step 2
Combine chicken, oil, salt, and pepper. Toss to coat.
Step 3
Cook the chicken for 5 minutes, then turn the chicken over. Cook until the internal temperature reaches 165°F and the juices run clear, about 4 - 6 minutes.
Step 4
Once slightly cooled, cut the chicken into ½ inch pieces. Cover and keep until later in the recipe.
For the Tikka Masala Paste
Step 1
In a sauté pan over medium-high heat, add the oil. Once heated, add in the jalapeno, garlic, and ginger root. Sauté for 1 minute.
Step 2
Add in the curry paste and sauté for 1 minute.
Step 3
Add in the diced tomato and sauté for 3 minutes.
Step 4
Add in the curry powder, paprika, cardamom, cinnamon, and cloves. Sauté until aromatic, about 2 minutes.
Step 5
Add in the tomato puree and cook for 3 minutes. Afterwards, take the pan off the heat to cool.
Step 6
Cover and keep until later in the recipe.
For the Tikka Masala Sauce:
Step 1
In a sauté pan over medium-high heat, heat oil. Add in the cumin seeds. Sauté until the seeds begin to pop, about 20 - 30 seconds.
Step 2
Add in the garlic and sauté until aromatic, about 20 - 30 seconds.
Step 3
Add in the onion and sauté until lightly caramelized, about 4 - 5 minutes.
Step 4
Add in the curry paste and sauté for 2 minutes.
Step 5
Add in the tomato, water, salt, and pepper. Bring everything to a boil, then reduce the heat to a simmer. Simmer for 5 minutes.
Step 6
Add in the coconut milk and labneh. Stir until well combined. Return the pan to a boil, then reduce the heat. Simmer for 5 minutes, then stir in lime juice.
Step 7
Cover and keep warm.
For the Basmati Rice
Step 1
In a stock pot over high heat, bring the water to a boil. Add the rice and stir. Bring the water back up to a boil. Once back up to a boil, immediately reduce the heat to a simmer and cover.
Step 2
Simmer until rice is tender and liquid is absorbed, about 8 - 10 minutes. Remove from heat and leave the lid on. Let it stand for 5 minutes.
Step 3
Fluff the rice with a fork, then cover and keep warm until you're ready to plate.
For the Grilled Naan
Step 1
Combine oil and curry powder. Whisk until well blended.
Step 2
Brush each naan on both sides with the oil mixture.
Step 3
Preheat flat-top griddle to 350°F or char-grill to medium heat.
Step 4
Cook each dough until it begins to blister, 1 - 2 minutes. Turn the dough over. Cook again until lightly browned and blistered, 1 - 2 minutes. Take it off the heat to cool.
Step 5
Cut each naan crosswise into smaller triangle pieces. Set aside for when you're ready to plate.
For the Chicken Tikka Masala
Step 1
In a sauté pan over high heat, heat ½ tsp. of oil.
Step 2
Add the yellow onion, cut chicken, and diced tomato to your heated oil. Stir-fry for 30 - 60 seconds.
Step 3
Add in your tikka masala sauce and stir until well combined. Cook it together for 2 - 3 minutes.
Step 4
Once heated through, we can begin plating. Layer your ingredients in the following order:
Rice
Chicken Tikka Masala
Green onion
Step 5
Add a piece of grilled naan to your plate, and you have a cozy meal ready to be enjoyed!