This chicken tikka masala with rice recipe is the perfect cozy weeknight dinner. What I love about this Chicken dinner is that it’s made with simple ingredients, comes together in under an hour, and still tastes restaurant-quality.
I’ve been making this on repeat because it makes amazing leftovers and it’s one of those rare meals my 18-month-old absolutely devours.
If you like this dish, you should try my Chicken Teriyaki Pineapple Bowl, Chicken Fajita Casserole, Shrimp Egg Roll in a Bowl or my One-Pan Chicken Enchilada Bowl.
Why You’ll Love This Recipe
- Big flavor with everyday ingredients
- Creamy, cozy, saucy, and perfect for dipping naan
- Family-friendly (toddler-approved!)
- One-pan recipe
What you need:
For the Chicken Marinade
- Chicken breast – Lean protein that stays tender after marinating and cooking
- Plain full-fat yogurt – Tenderizes the chicken and adds classic tikka masala flavor
- Masala curry paste – Brings warm spices and depth with minimal effort (red curry paste works in a pinch)
For the Sauce
- Butter – Creates a rich, flavorful base for the sauce
- Yellow onion – Adds sweetness and builds the foundation of the sauce
- Garlic – Enhances flavor and aroma
- Crushed tomatoes – Adds body, acidity, and balance to the creamy sauce
- Red curry paste – Deepens the spice profile and boosts flavor
- Full-fat coconut milk – Makes the sauce creamy and cozy without heavy cream
- Salt & pepper – Essential for balancing all the flavors
- Smoked paprika (optional) – Adds subtle smokiness and warmth
- Extra butter (optional) – For an even richer, restaurant-style finish
For Serving
Naan – Ideal for scooping and dipping into the creamy sauce
Basmati rice – Light, fluffy, and perfect for soaking up the sauce
Fresh cilantro – Adds brightness and freshness
How to Make Chicken Tikka Masala with Rice at home
Make the rice: Cook basmati rice according to package instructions or make this easy Coconut Cilantro Rice for extra flavor.
Marinate the chicken: In a bowl, toss the chicken with yogurt and masala curry paste until coated. Set aside to marinate for 20–30 minutes.
Start the sauce: Melt butter in a large pan over medium heat. Add onion and garlic and cook until softened and fragrant.
Cook the chicken: Add the marinated chicken to the pan and cook, stirring occasionally, until lightly browned.
Build the sauce: Stir in crushed tomatoes, red curry paste, salt, pepper, and smoked paprika (if using). Simmer for about 5 minutes.
Make it creamy: Pour in coconut milk and simmer until the sauce thickens. Taste and adjust seasoning as needed.
Serve: Spoon over rice and finish with fresh cilantro and warm naan.
Tips & Tricks
- Want a richer sauce? Add another tablespoon of butter.
- For more heat, add red pepper flakes or a spicier curry paste.
- This reheats beautifully—great for next-day lunches.
How to Store
- Transfer cooled leftovers to an airtight container.
- Store in the refrigerator for up to 4 days.
- For longer storage, freeze in a freezer-safe container for up to 3 months.
How to Reheat
Stovetop (best texture):
Add tikka masala to a skillet and warm over medium heat for 5–6 minutes, adding a splash of water or coconut milk if the sauce has thickened.
Microwave (quickest):
Heat in 45–60 second intervals, stirring in between until warm.
If frozen:
Thaw overnight in the fridge, then reheat using the above methods.
I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!
Chicken Tikka Masala with Rice
Ingredients
Chicken Marinade
- 3 chicken breast cut into chunks
- ⅓ cup full-fat plain yogurt
- 2 tbsp masala curry paste can sub red curry paste
Sauce
- 3 tbsp butter
- ½ yellow onion chopped
- 4 garlic cloves finely chopped
- 1 cup tomato sauce
- 2 tbsp red curry paste
- ½ can full-fat coconut milk
- ½ –1 tsp salt to taste
- ¼ tsp black pepper to taste
- Optional: pinch smoked paprika
- Optional: 1–2 tbsp extra butter for richness
For Serving
- 2 cups Cooked basmati rice
- Fresh cilantro
- Naan
Instructions
- In a medium bowl, combine chicken chunks, yogurt, and masala curry paste. Mix to coat. Cover and refrigerate for 20–30 minutes.
- Heat butter in a large pan over medium heat. Add chopped onion and garlic. Sauté until fragrant and softened.
- Add marinated chicken to the pan (letting excess marinade drip off). Cook for 5 minutes, stirring to brown all sides.
- Stir in tomato sauce, red curry paste, salt, pepper, and optional smoked paprika. Cook for 5 minutes, stirring occasionally.
- Pour in ½ can coconut milk and stir. Let the sauce simmer for a few minutes until thickened. Add extra butter if desired.
- Spoon over basmati rice and top with fresh cilantro. Add warm naan on the side.
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