Chicken Tikka Masala with Brown Basmati Rice

Chicken Tikka Masala with Brown Basmati Rice

Chicken Tikka Masala with Brown Basmati Rice


Spice mixture

  • ginger
  • garlic
  • cinnamon
  • olive oil
  • lemon juice
  • salt
  • cumin
  • coriander
  • tumeric
  • red pepper flakes
  • paprika
  • fenugreek leaves (optional)

– 4 chicken breasts, sliced

– handful of black raisins, soaked in warm water

– 1/2 red bell pepper chopped

– 1/2 yellow bell pepper chopped

– light cream

– tomato paste

– 1 tomato, chopped

– mint leaves, rough chop

chicken stock


– 1 cup basmati rice (for this recipe, I used brown basmati)

– 1 cup water

– 1 cup chicken stock

– salt

– coriander seeds

– cardamom seeds

– whole black peppers

– cloves

How to make Chicken Tikka Masala with Brown Basmati Rice

This is my spin on chicken tikka masala. Hope you all enjoy. 1. In a mortar and pestle or food processor incorporate all ingredients in the spice mixture, slowly drizzling in enough oil to create a paste. Add lemon juice to add a slight acidity. 2. Heat pan with olive oil and spoon in the spice mixture. Add the sliced chicken and mint. Cover and let stew on medium heat until chicken is opaque. 3. Add raisins, bell peppers, tomato paste and just enough cream to lighten the sauce. Cover and simmer until peppers are tender and sauce is slightly thickened. —
For rice: 1. In a medium sized pot on medium to high heat, toast cardamom and fennel seeds with cloves and black peppercorns for about a minute. 2. Increase heat and add olive oil and rice, coating rice with the oil mixture. Salt. Add water and stock and cover. 3. When rice comes to a rolling boil, lower the heat to medium-low. 4. Check periodically on rice until all liquid is absorbed and rice is fluffy. 5. Serves 2.