Chicken Tikka Masala with Coconut Basmati Rice

Chicken Tikka Masala with Coconut Basmati Rice
Difficulty: Beginner Prep Time 30 min Cook Time 40 min Total Time 1 hr 10 mins
Servings: 4
Best Season: Suitable throughout the year


Chicken Marinade:

Tikka Sauce:

Indian Rice:


Tikka Sauce:

  1. With the Coconut Milk continue adding water to make up a total of 5 Cups liquid.

  2. Marinade chicken for at least 1 hour, the longer the better.


  1. Heat the vegetable oil in a large deep pan. Add the chicken pieces in batches making sure not to crowd the pan and brown for 3 minutes on both sides. Remove from pan and set aside.

  2. Melt the butter in the same pan. Fry the onions until soft then add the garlic and ginger and saute for 1 minute.

  3. Add the spices and fry for about 20 seconds. Pour in the tomato passata, chilli powder, and salt.

  4. Let simmer for 30 minutes until sauce thickens.

  5. Stir in the cream and sugar then add the chicken and its juices and cook for an additional 15 minutes until chicken is cooked through and the sauce is thick and bubbly.

  6. Serve with rice, pita bread and chopped cilantro.

  7. Enjoy!