Chicken Dough & Grains Rice

Chicken Tikka Masala on Spiced Basmati Rice

 A friend of mine and I were talking about Indian Cuisine. Interestingly, it is one of those cuisine that I enjoy, but have never really attempt to understand. I always have the misconception that it labour intensive, and requires a lot of time for prepare a meal. The other thing that kept me away was the unfamiliar herbs and spices used in indian cooking.

So when she sent me a recipe from her mom, I took a glance at it and was pleasantly surprised at how simple it was! She gave me a recipe of Masala Prawns which I’ll share as soon as I get to making it when I feel better from my surgery. One dish that I have always liked was Chicken Tikka Masala. I’m so glad that it was so easy (in my opinion) to put this dish together. Thinking about it now is making my mouth water.

I’m also a big fan of spiced Basmati rice, I’d recommend you to stir in some raisins into the spiced rice when it’s done. The sweetness will come together nicely, and give the whole meal a nice oomph! And this is coming from someone who does not enjoy raisins. I did not add any to this recipe, simply because I ran out of raisin. I though I still had some for the girls, but I was wrong.

If you are a regular reader, you’ll know by now that the husband rewards me with a kiss when a meal I made was exceptionally nice. This is one such meal. 🙂

Spiced Basmati Rice

Servings 4


  • 2 cups basmati rice rinsed
  • 2 tbsp coconut oil / butter
  • 3 cloves garlic minced
  • 2 cardamom pods*
  • 1 inch cinnamon*
  • 3 cloves*
  • 1/2 tsp cumin seeds*
  • 1/2 tsp mustard seeds*
  • 1/2 tsp turmeric powder*
  • 1 bay leaf*
  • 1 shallot chopped
  • 1/2 cup frozen peas
  • Chicken stock
  • Raisins optional


  • Heat pan on med high, add oil when pan is hot.
  • Saute onion until soft, then add spices marked *.
  • Saute for 30 seconds, then add garlic, and saute for another 30 secs.
  • Add rice and toss to coat, and remove from heat.
  • Transfer rice to rice cooker and add enough chicken stock on rice cooker pot indicator.
  • Add frozen peas, and cook as per normal.
  • When rice is cooked, fish out bay leaf, cardamom, cinnamon, and cloves.
  • Add raisins and fluff rice.

Chicken Tikka Masala

Servings 4


Chicken Tikka Marinade

  • 500 g chicken thighs cut to 1 inch pieces
  • 3-4 tbsp plain / greek yoghurt
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper or to taste
  • 1/4 tsp black pepper
  • 1/4 tsp garam masala
  • 1/2 tsp curry powder
  • Juice from 1/2 lemon
  • Salt to taste

Masala Sauce

  • 2 tbsp coconut or butter
  • 3 cardamom pods
  • 2 cloves
  • 1 bay leaf
  • 1 inch cinnamon
  • 1 yellow onion diced
  • 1 tbsp grated ginger
  • 3 cloves garlic minced
  • 1 tbsp ground cumin
  • 1/2 tbsp ground coriander
  • 1/4 tsp cayenne pepper or to taste
  • 1 can tomato puree 14.5oz or 411g
  • 2 tbsp tomato paste
  • 1 cup water
  • 1 heaping tbsp brown sugar
  • 3/4 tsp garam masala
  • 4 tbsp heavy cream
  • Salt to taste
  • Chopped cilantro to garnish


  • Add all the ingredients for the chicken except oil into a bowl and toss to combined.
  • Leave to marinade for 30 minutes.
  • Heat wok on med high and add oil.
  • Brown chicken, then set aside.
  • In the same wok, heat on med high and add oil.
  • Saute onion until softened, then add cinnamon, cardamom, bay leaf, cloves, and garlic.
  • Saute for 30 secs, until fragrant.
  • Then add tomato puree, cumin, garam masala, coriander, cayenne pepper, and tomato paste.
  • Stir to combine.
  • Add sugar, and season with salt to taste.
  • Bring to boil, add browned chicken pieces, and add enough water to cover chicken.
  • Stir to combine, and lower heat to med low.
  • Allow to simmer, covered for 20-25 minutes until sauce thickens, and chicken is tender.
  • The sauce should be of thick pasta sauce consistency, so add water or turn up heat to adjust to that consistency.
  • Turn heat to low, then pour in cream.
  • Season with more sugar, salt, cayenne pepper, garam masala if needed.
  • Remove from heat, and fish out bay leaf, cardamom, cloves, and cinnamon stick.
  • Serve on spiced basmati rice, garnished with chopped cilantro.


Adapted from

Bon appetit!!

I am linking this post to the event “Little Thumbs Up (May 2015: YOGURT)” organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai

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  • Reply
    Jasline @ Foodie Baker
    12 May, 2015 at 5:38 am

    Yum I love Indian food too and I, like you, always thought it's very labour intensive, especially with the long list of ingredients. Hope to try out this one day, looks amazing and delicious!

  • Reply
    14 May, 2015 at 3:10 am

    Hi Sharon,

    Your husband is so lucky to have you cooking this professional-cooked Indian meal for him… Of course he must kiss you!!!


  • Reply
    Cheryl - Bakingtaitai
    15 May, 2015 at 1:32 am

    Hi Sharon, hope you are feeling better and recovering well! I am not a fan of Indian food though my hubby is, however he is not as lucky as your hub whose got a loving wife who can whip up authentic Indian cuisine for him at home!

  • Reply
    MonuTeena RecipesPassion
    18 May, 2015 at 12:51 pm

    liked this version of yours

  • Reply
    13 November, 2015 at 10:59 am

    Hi Sharon, my husband’s family is vegetarian, can chicken be replaced with paneer? If so, how long do you think will be the cooking time for paneer..

    • Reply
      Sharon Lam
      13 November, 2015 at 3:37 pm

      Hi there! I’ve not cooked with paneer before but it seems like a possible substitute. However, I can’t advise on the cooking time as I do not have experience. So sorry that I can’t be of much help.

  • Reply
    20 January, 2016 at 11:14 am

    Wow, it is a hit!!

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