Chicken Tikka Masala with White Basmati Rice

Juicy marinated chicken cooked in a rich, spiced tomato gravy, paired perfectly with aromatic white basmati rice. A classic combo that’s warm, flavorful, and to satisfy your cravings.
Ingredients
For Chicken Tikka:
1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup plain yogurt
2 tbsp lemon juice
2 tbsp vegetable oil
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/2 tsp cayenne pepper (adjust to taste)
Salt to taste
For Masala Sauce:
2 tbsp vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 can (14 oz) crushed tomatoes
1 cup heavy cream
1 tbsp garam masala
1 tsp ground cumin
Salt to taste
Fresh cilantro, chopped (for garnish)
For Basmati Rice:
1 cup Royal® Authentic Basmati Rice
2 cups water
Preparation
- In a bowl, combine yogurt, lemon juice, vegetable oil, garlic, ginger, garam masala, cumin, coriander, paprika, cayenne pepper, and salt.
- Now add chicken pieces and coat them well. Cover and marinate for at least 30 minutes (or up to overnight in the fridge).
- Preheat a grill or skillet over medium-high heat until hot, not smoking.
- Cook the marinated chicken for about 5-7 minutes, turning occasionally, until browned and cooked through.
- Remove from the flame and set aside.
- In a large pan, heat 2 tbsp of vegetable oil over medium heat.
- Add chopped onions and sauté until translucent, then add garlic and ginger, cooking for another minute.
- Stir in crushed tomatoes, garam masala, and cumin.
- Simmer for about 10 minutes until the sauce thickens, then add the heavy cream and mix well.
- Simmer for an additional 5 minutes and season with salt to taste.
- Add the cooked chicken to the sauce, stirring to coat evenly, and simmer for another 5 minutes to meld flavors.
- Rinse the Royal® Authentic Basmati Rice under cold water until the water runs clear.
- In a medium saucepan, bring 2 cups of water to a boil and then add the rice.
- Reduce heat to low, cover, and simmer for about 15 minutes or until the rice is fluffy and the water is absorbed.
- Remove from heat and let it sit for 5 minutes, then fluff with a fork.
- Plate the rice and top with chicken tikka masala. Garnish with chopped cilantro.
Note: You can adjust the spice levels according to your preference.