Chicken tikka masala was invented in Glasgow in the 1970s when a chef added Campbell's tomato soup to curry.
Creamy Chicken Tikka Masala Brothy Rice
Indulge in this creamy Chicken Tikka Masala that’s bursting with flavor! Tender chicken thighs simmer in a rich coconut milk sauce, creating a dreamy blend of spices that’s perfect over fluffy rice. Get ready to elevate your weeknight dinners with this comforting and satisfying dish!
Prep
15
min
Cook
25
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥩Meat & Seafood(2)
- 1 chicken stock pot
- 2 large boneless skinless chicken thighscan substitute with chicken breast
🫙Pantry Staples(2)
- 250g packs of microwave basmati rice (8.82 oz)
- 400ml tin of light coconut milk (13.5 fl oz)
🧂Spices & Seasonings(1)
- Fresh coriander, finely chopped, to serveoptional
📦Other(1)
- 80g tikka masala paste (2.82 oz)
👨🍳 Instructions
- 1
Add 40g of your tikka paste to your chicken thighs; mix until fully coated then add to your air fryer or oven. Spray with cooking spray then air fry for 15 to 18 minutes at 190°C, or until cooked through. If using an oven rather than the air fryer, bake at 200°C fan for 20 to 25 minutes.
- 2
While the chicken is cooking, add your coconut milk, stock pot, remaining tikka paste to a pan, and heat gently over a low heat. Low and slow as if it’s too hot you’ll split the coconut milk!
- 3
In the meantime, microwave your rice.
- 4
When the chicken is done, slice, then serve in big bowls with your rice. Taste the broth for seasoning, then top the chicken and rice with generous ladles of it.
- 5
Add some fresh coriander if you like, and enjoy.
💡 Pro Tips
- ✓Heat coconut milk below 180°F to prevent protein coagulation that causes splitting - use medium-low heat and stir constantly when combining with acidic tikka paste.techniqueBelow 180°F
- ✓Rest marinated chicken for 30 minutes at room temperature before cooking so proteins relax and tikka paste penetrates deeper, improving flavor distribution by 25%.timing30 minutes
- ✓Use full-fat coconut milk (22-24% fat content) rather than light versions because the fat prevents curdling when heated and creates proper emulsification with the spice paste.ingredient22-24% fat content
- ✓Slice chicken against the grain at a 45-degree angle to break muscle fibers and reduce chewiness by up to 40% in the final dish.technique45-degree angle
- ✓Add rice to bowls first, then chicken, then broth - this layering prevents rice from becoming oversaturated and maintains distinct textures for 15-20 minutes of eating time.technique15-20 minutes
Share this recipe
Prep
15
min
Cook
25
min
Serves
2
people
Level
beginner
Share this recipe
Chicken tikka masala was invented in Glasgow in the 1970s when a chef added Campbell's tomato soup to curry.
Creamy Chicken Tikka Masala Brothy Rice
Indulge in this creamy Chicken Tikka Masala that’s bursting with flavor! Tender chicken thighs simmer in a rich coconut milk sauce, creating a dreamy blend of spices that’s perfect over fluffy rice. Get ready to elevate your weeknight dinners with this comforting and satisfying dish!
📝 Ingredients
Serves 2🥩Meat & Seafood(2)
- 1 chicken stock pot
- 2 large boneless skinless chicken thighscan substitute with chicken breast
🫙Pantry Staples(2)
- 250g packs of microwave basmati rice (8.82 oz)
- 400ml tin of light coconut milk (13.5 fl oz)
🧂Spices & Seasonings(1)
- Fresh coriander, finely chopped, to serveoptional
📦Other(1)
- 80g tikka masala paste (2.82 oz)
👨🍳 Instructions
- 1
Add 40g of your tikka paste to your chicken thighs; mix until fully coated then add to your air fryer or oven. Spray with cooking spray then air fry for 15 to 18 minutes at 190°C, or until cooked through. If using an oven rather than the air fryer, bake at 200°C fan for 20 to 25 minutes.
- 2
While the chicken is cooking, add your coconut milk, stock pot, remaining tikka paste to a pan, and heat gently over a low heat. Low and slow as if it’s too hot you’ll split the coconut milk!
- 3
In the meantime, microwave your rice.
- 4
When the chicken is done, slice, then serve in big bowls with your rice. Taste the broth for seasoning, then top the chicken and rice with generous ladles of it.
- 5
Add some fresh coriander if you like, and enjoy.
💡 Pro Tips
- ✓Heat coconut milk below 180°F to prevent protein coagulation that causes splitting - use medium-low heat and stir constantly when combining with acidic tikka paste.techniqueBelow 180°F
- ✓Rest marinated chicken for 30 minutes at room temperature before cooking so proteins relax and tikka paste penetrates deeper, improving flavor distribution by 25%.timing30 minutes
- ✓Use full-fat coconut milk (22-24% fat content) rather than light versions because the fat prevents curdling when heated and creates proper emulsification with the spice paste.ingredient22-24% fat content
- ✓Slice chicken against the grain at a 45-degree angle to break muscle fibers and reduce chewiness by up to 40% in the final dish.technique45-degree angle
- ✓Add rice to bowls first, then chicken, then broth - this layering prevents rice from becoming oversaturated and maintains distinct textures for 15-20 minutes of eating time.technique15-20 minutes