Tikka Masala

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 6 cup uncooked Hinode Basmati Rice

  • 2 cup yogurt

  • 2 tbsp Lemon Juice

  • 4 tsp ground cumin

  • 2 tsp Ground Cinnamon

  • 4 tsp Cayenne Pepper

  • 4 tsp Black Pepper (freshly ground)

  • 2 tbsp Ginger (fresh minced)

  • 8 tsp Salt (to taste)

  • 6 Chicken Breasts (cubed)

  • 8 long skewers

  • 2 tbsp Butter

  • 2 Clove Garlic (minced)

  • 2 Jalapeño Pepper (chopped)

  • 4 tsp Ground Cumin

  • 4 tsp Paprika

  • 6 tsp Salt (to taste)

  • 16 oz tomato sauce (canned)

  • 2 cup heavy cream

  • ½ cup Cilantro (freshly chopped)


Basmati rice is renowned for its delightful aroma and long slender grains. When cooked, Basmati rice expands in length and produces a light, fluffy texture that is ideal for absorbing the flavours of your cooking. A drier rice, Basmati grains will remain separate, making it a staple of Indian cooking.






Longer Grains

Longer Grains

Photo of Tikka Masala


  • Prepare Hinode rice per package instructions.

  • In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.

  • Preheat a grill for high heat.

  • Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

  • Melt butter in a large heavy skillet over medium heat. Sauté garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes.

  • Serve over rice and garnish with fresh cilantro.

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