Chicken Tikka Masala is a rich Indian curry featuring tender boneless chicken breasts in a creamy tomato sauce built on garam masala, ginger, garlic, and serrano chile. Slow cooking ensures the chicken stays juicy while the sauce develops deep, layered flavor.
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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.
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. Suvie Cook Settings: Bottom Zone: Slow Cook on Low for 4 hours, Top Zone: None
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.
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.
Fluff rice and divide between plates. Top rice with chicken tikka masala and a sprinkle of cilantro.
Store in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over medium-low heat, adding water if needed to loosen. Freezes well for up to 1 month.
Yes. Thighs stay more forgiving during slow cooking but may require an extra 5–10 minutes. They'll yield a richer final dish.
One serrano chile delivers mild to medium heat. Remove the seeds for less spice, or add a second chile for more kick. Heavy cream mellows the heat.
Yes. Prepare the sauce and chicken up to 2 days ahead, then reheat gently on the stovetop, adding a splash of water if it thickens too much.
The recipe calls for basmati rice, which pairs perfectly. Cook it separately and serve alongside the curry.
You can substitute ½ cup coconut milk for the cream for a lighter, coconut-forward version, though the sauce will be less rich.
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