Chicken Tikka Masala with Basmati Rice and Naan

Diced fresh boneless chicken thighs with spicy curry paste simmered in a tikka masala sauce with fresh naan bread.

This chicken tikka masala is a fragrant and flavorful dish that will satisfy any cravings for Indian cuisine. Tender chicken thighs are simmered in a spicy tomato and coconut milk with curry paste, giving the dish a rich and savory taste. The basmati rice, cooked to fluffy perfection, is the perfect base to soak up all the delicious sauce. And the warm, soft naan bread is perfect for scooping up every last bit of sauce. The fresh cilantro adds a refreshing finish to this dish, making it a delicious and comforting meal for any occasion.

Ingredients

  • 1 pound boneless skinless chicken thighs
  • 2 tablespoons fresh chopped cilantro, optional
  • 1 cup brown basmati rice
  • 4 tablespoons hot curry paste
  • 8 ounce can of tomato sauce
  • 8 ounces of full fat coconut milk

Naan Bread

  • 1 cup self-rising flour
  • 3/4 cup plain Greek yogurt
  • 1/2 teaspoon garlic salt

Instructions

Rice and Chicken

  1. Rinse the basmati rice in cold water.
  2. Bring 1 cup rice with 2 cups water and 1/2 teaspoon salt to a boil.
  3. Cover and simmer rice 30 minutes.
  4. Trim fat and dice chicken thighs into small bite size pieces.
  5. Heat skillet to med-high heat with 1 tablespoon oil and add the chicken.
  6. Add 4 tablespoons curry paste and stir together until the chicken browns.
  7. Add the tomato sauce and coconut milk and stir in.
  8. Bring to a low boil and simmer while the rice cooks and you make the naan bread.
  9. Heat a dry skillet to med-high and add the naan bread to cook a few minutes per side.

Naan Bread

  1. Measure 1 cup of self-rising flour into a mixing bowl.
  2. Add about 3/4 cup plain Greek yogurt and 1/2 teaspoon garlic salt.
  3. Stir together with a wooden spoon until sticky and form into a ball, adding more flour as needed.
  4. Place the dough ball on a floured surface and cut into fourths with a knife and roll each piece into a ball.
  5. Press out each doughball by hand to about 6 inch width.
  6. Heat a dry skillet to medium high.
  7. Cook the naan about 2 minutes per side.

This is the hot curry spice paste and coconut milk I used.

 Rinse the rice in colander.

Add 1 cup rice and 2 cups water with 1/2 teaspoon salt and bring to a boil.

Meanwhile, start cooking the diced chicken with the hot curry paste.

Stir together until the chicken is browned.

Add the tomato sauce and stir together.

Add the coconut milk and stir together.

While the chicken simmers, begin making the naan by measuring 1 cup self-rising flour into a mixing bowl with about 3/4 cup plain Greek yogurt and add 1/2 teaspoon garlic salt to stir in the mix for some added garlic flavor in the bread. Stir together with a spoon to make pasty and form into a ball.

Place the doughball on a floured cutting board and cut in fourths with a knife.

Roll each part into a ball and press flat by hand about 6 inches wide.

Heat a skillet or frying pan to med-high without any oil and add the dough.

Keep heat high and watch closely for bubbles to form and to flip without burning with a couple minutes heat needed per side to cook through.

The timing should work out that the rice is cooked and ready along with the chicken sauce and the naan bread.

Serve the chicken over the rice with the naan on the side and top with fresh cilantro if desired. Enjoy!