Chicken Tikka Masala Naan (Printable Format)
Juicy spiced chicken in rich sauce served over basmati rice with soft naan.
# What You Need:
→ Chicken Marinade
01 - 1.32 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 5.3 oz plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tbsp garam masala
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - 1 tsp chili powder
08 - 1 tsp turmeric
09 - 1 tsp salt
10 - 2 cloves garlic, minced
11 - 0.8 inch fresh ginger, grated
→ Masala Sauce
12 - 2 tbsp vegetable oil
13 - 1 large onion, finely chopped
14 - 3 cloves garlic, minced
15 - 0.8 inch fresh ginger, grated
16 - 2 tsp ground cumin
17 - 2 tsp paprika
18 - 1 tsp ground coriander
19 - 1/2 tsp cayenne pepper (optional)
20 - 14 oz canned crushed tomatoes
21 - 6.8 fl oz heavy cream
22 - 1 tsp sugar
23 - Salt, to taste
24 - Fresh cilantro, chopped (for garnish)
→ Basmati Rice
25 - 8.8 oz basmati rice
26 - 17 fl oz water
27 - 1/2 tsp salt
→ Naan
28 - 4 naan breads
# How-To Steps:
01 - Combine all chicken marinade ingredients in a large bowl. Add chicken, toss to coat evenly, cover, and refrigerate for at least 30 minutes or up to overnight to deepen flavor.
02 - Rinse basmati rice under cold water until clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 12 to 15 minutes until water is absorbed. Remove from heat and let rest covered for 5 minutes. Fluff with a fork.
03 - Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add marinated chicken pieces in batches and sear until browned on all sides but not fully cooked. Remove chicken and set aside.
04 - In the same pan, add chopped onion and sauté for 4 to 5 minutes until soft and golden. Add garlic and grated ginger; cook for 1 minute until fragrant.
05 - Stir in ground cumin, paprika, coriander, and optional cayenne pepper. Toast spices for 1 minute, then add crushed tomatoes and sugar. Simmer for 10 minutes, stirring occasionally.
06 - Stir in heavy cream and return chicken along with any accumulated juices to the pan. Simmer for 10 to 15 minutes until chicken is fully cooked and sauce has thickened. Season with salt to taste.
07 - Warm naan breads according to package instructions or in a hot skillet until heated through.
08 - Plate chicken tikka masala garnished with fresh cilantro alongside prepared basmati rice and warm naan.
# Expert Suggestions:
01 -
- The chicken stays impossibly tender because you're using thighs and giving them time to marinate in that yogurt bath.
- It looks fancy enough to serve guests but comes together faster than the delivery would arrive.
- The spices build layers of flavor that make you feel like you actually know what you're doing in the kitchen.
02 -
- Don't skip the marinating step; this is what makes the chicken tender and is worth the extra time.
- The cream needs to go in after the tomatoes have cooked down, or it can curdle if the pan is too acidic.
- Chicken thighs really do make a difference here, they stay moist and flavorful in ways that breasts struggle to achieve.
03 -
- Toast your spices in a dry pan for 30 seconds before adding them to the sauce to wake up their flavors even more.
- If your sauce seems too thin after adding the chicken back in, simmer uncovered for the last few minutes to let it reduce and thicken naturally.