Chicken Tikka Masala With Seasoned Jasmine Rice

READY IN: 2hrs
Recipe by Rachel Potachel

This is my own take on one of my top three favorite dishes of all time. I like mine fairly mild, so feel free to add more ground red pepper or diced jalapeño if you prefer.

Top Review by Darkhunter

My first foray into Indian cooking. And it won't be my last. I've never used so much cumin and garam masala in one dish. Delicious! I did opt not to make the rice at this time, because our small market doesn't carry the jasmine rice. I did serve it, however, with my second batch of Recipe #367036. Sopped up all that great sauce wonderfully. Thnx for sharing your recipe, Rachel. Made for PAC Fall 2009.

Ingredients Nutrition


  1. Trim fat from chicken breasts and discard or add to chicken stock bag.
  2. Cut chicken breasts into 1 inch cubes.
  3. Place in medium bowl with marinade ingredients. Mix together well and refrigerate 1 hour.
  4. For sauce, heat butter in large skillet on medium heat.
  5. Saute garlic.
  6. Add tomato sauce and spices. Stir together and reduce heat to low, allowing to simmer for 5 minutes.
  7. Stir in heavy whipping cream, allow to simmer.
  8. Thread marinated chicken cubes onto skewers.
  9. Grill or broil chicken, turning occasionally, until cooked thoroughly, roughly 8-10 minutes.
  10. Add chicken and chopped cilantro to sauce, simmer for additional 5 minutes, then serve over rice or with Naan bread.
  11. Rice:.
  12. In medium sauce pan, briefly saute green onions, onions and garlic in butter.
  13. Add rice and seasonings, allow rice to cook 1-2 minutes.
  14. Add water and bring to a boil.
  15. Reduce heat, cover, and simmer for 20 minutes.
  16. Turn off stove, allow to stand covered for additional 10 minutes.
  17. Remove whole cloves before serving.

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