Chicken Tikka Masala

Name: Chicken Tikka Masala with Basmati Rice
Prep time: 15 min
Cook time: 4 h 45 min
Total time: 5 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup chopped white onion; 1 serrano chile, minced; 2 garlic cloves, minced; 2 tsp minced fresh ginger; 1 tbsp garam masala; 2 tbsp vegetable oil; 1 (15 oz) can crushed tomatoes; 1 lb boneless skinless chicken breasts; 1 cup basmati rice; ¼ cup heavy cream; 2 tbsp chopped fresh cilantro

Chicken tikka masala is a rich, creamy Indian curry featuring slow-cooked chicken in a tomato-based sauce infused with garam masala, ginger, and garlic. The slow cooking method ensures juicy, tender chicken that absorbs the aromatic spice blend.

🌍Indian 🥗Gluten-Free 🏷️Chicken 🏷️Dinner 🏷️Slow cook 🏷️Family-friendly

Total

5h

Servings

4

Difficulty

Hard

Est. Cost

$22–$36

Ingredients

1 cup chopped white onion
1 serrano chile, minced
2 garlic cloves, minced
2 tsp minced fresh ginger
1 tbsp garam masala
2 tbsp vegetable oil
1 (15 oz) can crushed tomatoes
1 lb boneless skinless chicken breasts
1 cup basmati rice
¼ cup heavy cream
2 tbsp chopped fresh cilantro

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Instructions

1
In a Suvie pan, stir together ½ cup chopped onion, 1 serrano chile, 2 garlic cloves, 2 tsp minced ginger, 1 tbsp garam masala, and 2 tbsp vegetable oil. Place pan in bottom zone of Suvie and broil for 15 minutes, stirring halfway through.
2
Remove pan from Suvie and stir in 1 can crushed tomatoes and 1 tsp salt. Season chicken all over with salt and pepper and nestle into the sauce. Return pan to Suvie. Input settings below and cook now or schedule.
3
Place 1 cup basmati rice in a Suvie rice pot and place inside the Suvie Starch Cooker. Input settings for long grain rice and schedule or cook now.
4
After cooking, remove pans from Suvie and transfer chicken to a cutting board. Cut chicken into pieces. Stir ¼ cup heavy cream into the tomato mixture and season to taste with salt and pepper. Stir chicken back into the sauce.
5
Fluff rice and divide between plates. Top rice with chicken tikka masala and a sprinkle of cilantro.

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Tips & Notes

Pro tips

Bloom the garam masala in oil before adding other ingredients to deepen the spice flavor and prevent bitterness.
Add cream at the end of slow cooking and stir gently to avoid curdling; avoid boiling after cream is added.
Mince the serrano chile finely and taste as you go—heat intensity varies widely between peppers.
Let the sauce reduce slightly in the final 30 minutes of cooking to concentrate flavors and reach desired thickness.

Substitutions

Heavy cream → coconut milk (creates lighter, slightly sweeter sauce)
Serrano chile → jalapeño or Thai green chile (adjust quantity for heat preference)
Fresh cilantro → fresh parsley or mint (similar brightness, different flavor profile)
Crushed tomatoes → tomato paste (use 3 tbsp + 1 cup water; more concentrated flavor)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to restore sauce consistency.

Common Questions

Can I make chicken tikka masala ahead of time?

Yes. Prepare the sauce and chicken up to 2 days ahead, refrigerate in an airtight container, and reheat gently on the stovetop before serving.

What can I use instead of heavy cream?

Coconut milk, Greek yogurt, or sour cream work well. Use equal amounts, though yogurt may curdle slightly if added to very hot sauce—cool it slightly first.