Chicken Tikka Masala With Seasoned Jasmine Rice

"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."
photo by Darkhunter photo by Darkhunter
photo by Darkhunter
Ready In:




  • Trim fat from chicken breasts and discard or add to chicken stock bag.
  • Cut chicken breasts into 1 inch cubes.
  • Place in medium bowl with marinade ingredients. Mix together well and refrigerate 1 hour.
  • For sauce, heat butter in large skillet on medium heat.
  • Saute garlic.
  • Add tomato sauce and spices. Stir together and reduce heat to low, allowing to simmer for 5 minutes.
  • Stir in heavy whipping cream, allow to simmer.
  • Thread marinated chicken cubes onto skewers.
  • Grill or broil chicken, turning occasionally, until cooked thoroughly, roughly 8-10 minutes.
  • Add chicken and chopped cilantro to sauce, simmer for additional 5 minutes, then serve over rice or with Naan bread.
  • Rice:

  • In medium sauce pan, briefly saute green onions, onions and garlic in butter.
  • Add rice and seasonings, allow rice to cook 1-2 minutes.
  • Add water and bring to a boil.
  • Reduce heat, cover, and simmer for 20 minutes.
  • Turn off stove, allow to stand covered for additional 10 minutes.
  • Remove whole cloves before serving.

Questions & Replies

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  1. The rice is perfection, though I must confess I've not tried the sauce part of the recipe. If it's even close to the rice, this recipe deserves a blue ribbon. My first attempt at Indian cuisine, and my whole family is hooked. Everyone agreed, it wouldn't have been the same without this rice recipe. Thank you for sharing!
  2. 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.


I'm a registered dietitian- food is my life! While food has always been an important aspect of my family, my interest in cooking developed as I volunteered for Share Our Strength's Operation Frontline nutrition-through-cooking program for low-income families. I learned so much about cooking techniques while I was there and was really impressed by how much healthier it is to make your own food as opposed to eating out. Currently, I am lucky to work for the People's Community Clinic in Austin, where I pass that information on to patients so that they can create healthy, tasty meals on a budget. I have a wonderful boyfriend, Steven, and a precious blue heeler mix, Lucy, who faithfully taste-test my recipes. Even though I may be health conscious, don't expect ALL of my recipes to angelic little replicas of MyPyramid. That wouldn't be any fun, now would it? =)
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