Quick &Amp; Creamy Chicken Tikka Masala with Basmati Rice

Craving the rich, aromatic flavors of chicken tikka masala but short on time? This quick version delivers all the creamy, spiced goodness in just 25 minutes. Tender chunks of chicken breast are browned with onion and garlic, then simmered in a velvety sauce infused with garam masala, ginger and tomato paste.

Serve it over buttery basmati rice and garnish with fresh cilantro and thin slices of chili pepper for a touch of heat. It’s a satisfying, restaurant-quality meal that comes together in a flash.

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Ingredients

2 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the basmati rice according to package directions. When done, fluff with a fork and stir in 1 tablespoon butter. Keep warm.
2. While the rice cooks, heat 2 teaspoons oil in a large skillet over medium-high heat. Add the chopped chicken breast and cook until browned on all sides, about 4-5 minutes. Season with salt and pepper.
3. Add the diced onion and grated ginger to the skillet. Cook, stirring, until the onion softens, about 3 minutes. Stir in the garlic powder and cook 30 seconds.
4. Add the tomato paste and garam masala; cook for 1 minute, stirring constantly, until fragrant.
5. Pour in the cream sauce base, chicken stock concentrate and 1/2 cup water. Stir in 1 teaspoon sugar. Bring to a simmer and cook until the sauce thickens slightly, about 3-4 minutes. Taste and adjust seasoning with salt and pepper.
6. Serve the chicken tikka masala over the buttery basmati rice. Garnish with chopped cilantro and sliced chili pepper if desired.

Recipe Tips

FAQ

Can I use pre-cooked chicken?

Yes, you can use leftover or rotisserie chicken. Add it after the sauce has simmered and just heat through.

What can I substitute for cream sauce base?

You can use 4 ounces of heavy cream mixed with 1/4 cup chicken broth as a substitute.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Be sure to check labels on stock concentrate and cream sauce base to confirm.