Chicken Tikka Masala

Craving a cozy, restaurant‑quality Chicken Tikka Masala without leaving home? This version delivers bold flavor, rich creaminess, and a perfectly seasoned, luxurious sauce. With a few simple steps, you can create an authentic, deeply satisfying Tikka Masala that rivals your favorite Indian spot. It’s an easy, crowd‑pleasing dish that will have everyone asking for seconds.

INGREDIENTS

• 1 cup uncooked basmati rice

• 2–3 tbsp unsalted butter

• 1.5 lb boneless, skinless chicken breasts, cut into bite‑sized pieces and lightly seasoned with salt and pepper

• 2 yellow bell peppers, chopped

  • If avoiding nightshades, omit or substitute mushrooms or yellow squash

• 2 zucchini, chopped

• 2 carrots, chopped

• 1 (2‑inch) piece fresh ginger, peeled and grated

• 4 tsp garam masala

• 4 tsp curry powder

• 1 tsp garlic powder

• 1 tsp salt

• 1 (24‑oz) jar TomaNo Pasta & Pizza Sauce

• ½ cup heavy whipping cream

• ½ cup water or broth

• ¼ cup chopped cilantro

• Naan bread, for serving

DIRECTIONS

1. Cook the rice:

   Combine the basmati rice with 2 cups water and ¼ teaspoon salt. Bring to a boil, then reduce to a low simmer, cover, and cook for 20 minutes. Turn off the heat and let it rest, covered, for 5 minutes before fluffing with a fork. Keep warm.

   
   

2. Brown the chicken:

   Heat a large pot over medium‑high. Add butter and swirl to coat. Add the chicken and sauté for 4–5 minutes, until lightly browned but not fully cooked. Transfer to a bowl and set aside.

   
   

3. Cook the vegetables and spices:

   Add a bit more butter if needed. Add the chopped vegetables, ginger, garam masala, curry powder, garlic powder, and salt. Cook until the veggies begin to soften.

   
   

4. Build the sauce:

   Return the chicken to the pot. Stir in the TomaNo sauce, cream, and water or broth. Bring to a gentle simmer.

   
   

5. Finish cooking:

   Reduce heat to low and simmer uncovered for about 10 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened.

   
   

6. Serve:

   Spoon the creamy Tikka Masala over warm basmati rice, add naan on the side, and finish with a sprinkle of fresh cilantro for brightness.