Chicken Tikka Masala with Jasmine Rice | CookOS

Chicken Tikka Masala with Jasmine Rice

Name: Chicken Tikka Masala with Jasmine Rice
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1-2 packages tikka masala sauce; 1-2 packages diced chicken; 1-2 packages white rice; 1 tbsp olive oil or butter (optional); 1/2 tsp salt; freshly ground pepper

Chicken Tikka Masala is a creamy tomato-based Indian curry featuring tender diced chicken, aromatics, and warm spices served over jasmine rice. This version uses pre-made tikka masala sauce for simplified preparation without compromising authentic flavor.

🌍Indian 🏷️Chicken 🏷️Tikka masala 🏷️Curry 🏷️Jasmine rice Dinner

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Total

45 min

Servings

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1-2 packages tikka masala sauce
1-2 packages diced chicken
1-2 packages white rice
1 tbsp olive oil or butter (optional)optional
1/2 tsp salt
freshly ground pepper

6 Ingredients

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Instructions

1
Run tikka masala sauce under warm water to thaw.
2
Remove diced chicken from packaging and place in a Suvie pan. Open thawed tikka masala sauce and pour over the diced chicken. Place pan in the top zone of Suvie.
3
Gently tap white rice package against the counter to break up any large pieces. Pour rice into a second Suvie pan and season with 1 tbsp olive oil or butter (optional), 1/2 tsp salt, and freshly ground pepper (for 4 servings, season with 2 tbsp oil and 1 tsp salt). Place pan in Bottom Zone of Suvie.
4
Cook using Suvie settings - Bottom Zone: Roast at 300°F for 8 mins (for 4 servings, Roast at 350°F for 40 mins), Top Zone: Roast at 375°F for 30 mins (for 4 servings, Roast at 350°F for 40 mins)
5
When the cook is complete, stir the chicken and tikka masala sauce together. Divide the chicken tikka masala and white rice between plates. Season to taste with salt and pepper.

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Tips & Notes

Pro tips

Warm the tikka masala sauce gently over medium heat to prevent breaking if it contains cream; avoid boiling.
Cook diced chicken in batches if your pan is crowded; this ensures even cooking and browning.
Stir the sauce occasionally and taste before serving to adjust salt and pepper to preference.
Let cooked rice rest 5 minutes after cooking so it firms up and separates well for plating.

Substitutions

Tikka masala sauce → butter chicken sauce or korma sauce (adjust spice level)
Diced chicken → cubed paneer, tofu, or chickpeas (vegetarian; adjust cooking time)
Jasmine rice → basmati rice or long-grain white rice (similar texture and absorption)

Storage & make-ahead

Store cooled curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or in the microwave.

Common Questions

Can I make this recipe without pre-made tikka masala sauce?

Yes. Make your own sauce by sautéing onions, garlic, and ginger in butter or oil, then add tomato paste, cream, and spices like garam masala, cumin, and coriander.

How do I know when the chicken is fully cooked?

Cook until internal temperature reaches 165°F (74°C), or until the meat is opaque throughout with no pink inside.

Can I substitute white rice for jasmine rice?

Yes. Long-grain white rice, basmati, or brown rice all work well for soaking up sauce, though jasmine has a subtle floral aroma that complements the curry.

How far ahead can I prepare this dish?

Cook the curry up to 2 days ahead and refrigerate; reheat gently on the stovetop or microwave. Cook rice fresh or reheat cooled rice by steaming or microwaving with a splash of water.

Is this dish dairy-free?

Most tikka masala sauces contain cream or yogurt. Check your sauce label, or use a dairy-free tikka sauce and substitute butter with coconut oil if needed.