Chicken Tikka Masala Bowl with Basmati Rice
I made this delicious Chicken Tikka Masala Bowl at home, and I have to say… it’s absolutely worth making! ❤️
It’s made with tender chicken, a creamy tomato sauce, coconut milk, and wonderfully aromatic spices. It’s flavorful, comforting, and honestly much easier to make than it looks.
One of my favorite things about this recipe is that you can make the Tikka Masala sauce ahead of time and keep it in the refrigerator. Then, when you’re ready to cook, everything comes together much more easily.
And of course, I love serving mine with a piece of garlic naan. It’s a traditional Indian flatbread, soft and fluffy with garlic and cilantro, and it’s absolutely perfect for dipping into that creamy sauce. You can buy garlic naan fresh or frozen, already prepared. Just warm it up and toast it in a skillet with a little olive oil until lightly golden.
Recipe highlights:
🍗 Tender, flavorful chicken
🍅 Homemade creamy Tikka Masala sauce
🍚 Fragrant basmati rice
🌿 Aromatic Indian spices
🥥 Coconut milk or cooking cream
🫓 Toasted garlic naan
⏱️ Perfect for a special homemade meal
Don’t be intimidated by this recipe! It may look complicated, but if you have all your ingredients ready and follow the steps, it’s much easier than you think.
Give this recipe a try you’re going to love it! 😍
👉 Get the full recipe
Chicken Tikka Masala Bowl with Basmati Rice & Garlic Naan
Course: DinnerCuisine: IndianDifficulty: Easy4
servings30
minutes30
minutes650
kcalEnjoy this delicious Chicken Tikka Masala Bowl with Basmati Rice, an easy and creamy recipe made with tender chicken, tomatoes, aromatic spices, and coconut milk. Perfect for a flavorful homemade lunch or dinner.
Ingredients
For the chicken and rice
500 g chicken breast, cut into bite-sized pieces
1½ cups basmati rice
Water, according to the rice package instructions
1 tablespoon olive oil
1 teaspoon curry powder
½ teaspoon garam masala
Salt and black pepperFor the Tikka Masala sauce
1 tablespoon olive oil
½ onion, very finely chopped
2 garlic cloves, minced
1 teaspoon fresh grated ginger
1 tablespoon tomato paste
400 g crushed tomatoes
1 teaspoon garam masala
1 teaspoon curry powder
½ teaspoon ground cumin
½ teaspoon sweet paprika
A pinch of cayenne or chili, optional
150–200 ml coconut milk or cooking cream
Salt and black pepper
Fresh cilantro, optionalFor serving
4 pieces garlic naan, fresh or frozen
A little olive oil for toasting the naan
Directions
- Cook the basmati rice: Rinse the basmati rice under cold water until the water runs mostly clear. Cook according to the package instructions. Fluff with a fork and set aside.
Season the chicken: Cut the chicken into bite-sized pieces and season with curry powder, garam masala, salt, and black pepper.
Brown the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes, turning occasionally, until lightly browned. Remove from the skillet and set aside. - Cook the onion: In the same skillet, add another tablespoon of olive oil. Add the finely chopped onion and cook for 5–7 minutes, until soft.
Add garlic and ginger: Stir in the minced garlic and fresh ginger. Cook for about 1 minute. - Add the spices: Add the tomato paste, garam masala, curry powder, cumin, paprika, and optional cayenne. Stir for about 30 seconds to release the aromas.
Cook the sauce: Add the crushed tomatoes, salt, and pepper. Simmer over medium-low heat for 15–20 minutes, stirring occasionally, until the sauce thickens.
Blend the sauce: Transfer the sauce to a blender and blend until smooth and creamy. Return it to the skillet.
Make it creamy: Add the coconut milk or cooking cream and simmer for another 5 minutes. - Add the chicken: Return the browned chicken to the skillet. Cook for another 8–10 minutes, or until the chicken is completely cooked through and coated in the creamy sauce.
Toast the garlic naan: Garlic naan is a traditional Indian flatbread and the perfect accompaniment to this dish. You can buy it fresh or frozen, already prepared. Heat a skillet over medium heat with a little olive oil and toast the naan on both sides until golden and slightly crisp.
Serve: Add basmati rice to each bowl and top with the creamy chicken tikka masala. Serve with a piece of toasted garlic naan and finish with fresh cilantro, if desired.
Notes
- If you like, you can serve it with fresh cucumber, red onion, or a simple green salad for a fresh and crunchy contrast.
