Chicken Tikka Masala with Rice
This Chicken Tikka Masala with Rice is a delicious weeknight recipe that is easy and is better than takeout.
Servings 4
Ingredients
Chicken Marinade
- 3 chicken breast cut into chunks
- ⅓ cup full-fat plain yogurt
- 2 tablespoon masala curry paste can sub red curry paste
Sauce
- 3 tablespoon butter
- ½ yellow onion chopped
- 4 garlic cloves finely chopped
- 1 cup tomato sauce
- 2 tablespoon red curry paste
- ½ can full-fat coconut milk
- ½ –1 teaspoon salt to taste
- ¼ teaspoon black pepper to taste
- Optional: pinch smoked paprika
- Optional: 1–2 tablespoon 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.