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.
For the Chicken Tikka Masala:
- 1 pound boneless skinless chicken thighs
- 4 tablespoons hot curry paste
- 8 ounces tomato sauce (from an 8-ounce can)
- 8 ounces full-fat coconut milk
- 1 tablespoon oil for frying
- Fresh cilantro for garnishing (optional)
For the Basmati Rice:
- 1 cup brown basmati rice
- 2 cups water
- 1/2 teaspoon salt
For the Naan Bread:
- 1 cup self-rising flour, plus extra for dusting
- 3/4 cup plain Greek yogurt
- 1/2 teaspoon garlic salt
- Rinse the rice under cold water until the water runs clear.
- In a saucepan, bring the water and salt to a boil. Add the rice, stir once, then cover and reduce the heat to low. Simmer for 30 minutes.
Chicken Tikka Masala:
- Trim any fat and dice the chicken thighs into bite-sized pieces.
- In a skillet, heat 1 tablespoon of oil over medium-high heat. Add the diced chicken and curry paste, stirring until the chicken is browned.
- Pour in the tomato sauce and coconut milk, and stir well.
- Bring the mixture to a low boil, then reduce the heat and let it simmer while you prepare the naan bread.
- In a mixing bowl, combine the self-rising flour, Greek yogurt, and garlic salt. Mix with a wooden spoon until a sticky dough forms.
- Transfer the dough onto a floured surface. If the dough is too sticky, sprinkle more flour as needed. Divide the dough into four equal portions and roll each into a ball.
- Using your hands, flatten each ball into a disc approximately 6 inches in diameter.
- Heat a dry skillet over medium-high heat. Cook each naan for about 2 minutes on each side or until they have golden-brown spots.
- Once the rice is cooked, fluff it with a fork.
- Serve the Chicken Tikka Masala over the rice, garnished with fresh cilantro if desired. Accompany with the freshly made naan.
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.