Quick Recipe Version (TL;DR)
Quick Ingredients
- 1/2 cup (90 g) basmati rice + 3/4 cup (180 ml) water + 1/4 tsp kosher salt
- 1 tbsp (14 g) unsalted butter
- 1 tsp grated fresh ginger
- 1 tsp minced garlic
- 1 1/2 tsp garam masala, 1 tsp paprika, 1/2 tsp ground cumin, 1/4 tsp ground turmeric, 1/8 tsp cayenne (optional)
- 1/2 cup (120 ml) tomato sauce + 1 tbsp (16 g) tomato paste + 2 tbsp (30 ml) water
- 1 tsp sugar
- 1/4 cup (60 ml) heavy cream
- 1 1/2 cups (about 225 g / 8 oz) cooked chicken, chopped (or 1 can/15 oz chickpeas, drained and rinsed)
- 1/4 tsp kosher salt + 1/8 tsp black pepper (plus more to taste)
- 2 tbsp plain yogurt (for swirling) + 1/4 cup chopped cilantro
Do This
- 1. Microwave rice + water + salt (covered): 5 min on High, then 7 min at 50% power; rest 5 min.
- 2. In a microwave-safe bowl, melt butter 30 sec; stir in ginger + garlic and microwave 20 sec.
- 3. Stir in spices; microwave 20 sec until fragrant.
- 4. Add tomato sauce, tomato paste, water, sugar, salt, pepper; microwave 2 min, stir.
- 5. Stir in cream and chicken (or chickpeas); microwave 2–3 min until bubbling and chicken reaches 165°F (74°C).
- 6. Fluff rice, build bowls, top with tikka masala; finish with cilantro and a swirl of yogurt.
Why You’ll Love This Recipe
- Indian takeout-style flavor with pantry-friendly ingredients and a microwave-first method.
- Creamy tomato curry sauce with warm spices (garam masala + paprika) that tastes rich and cozy.
- Perfect for leftovers: rotisserie chicken works beautifully, and chickpeas make it vegetarian.
- Built-in meal prep: rice + sauce reheat well for fast lunches and weeknight dinners.
Grocery List
- Produce: fresh ginger, garlic, cilantro (optional: lemon)
- Dairy: unsalted butter, heavy cream, plain yogurt
- Pantry: basmati rice, tomato sauce, tomato paste, sugar, garam masala, paprika, ground cumin, ground turmeric, cayenne (optional), kosher salt, black pepper
- Protein: cooked chicken (leftover or rotisserie) or canned chickpeas
Full Ingredients
For the Microwave Basmati Rice
- 1/2 cup (90 g) basmati rice, rinsed until water runs mostly clear
- 3/4 cup (180 ml) water
- 1/4 tsp kosher salt
For the Microwave Tikka Masala Sauce
- 1 tbsp (14 g) unsalted butter
- 1 tsp (about 2 g) grated fresh ginger
- 1 tsp (about 3 g) minced garlic
- 1 1/2 tsp garam masala
- 1 tsp paprika (sweet or smoked; sweet is more classic for this style)
- 1/2 tsp ground cumin
- 1/4 tsp ground turmeric
- 1/8 tsp cayenne pepper (optional, for heat)
- 1/2 cup (120 ml) tomato sauce (plain, unseasoned if possible)
- 1 tbsp (16 g) tomato paste
- 2 tbsp (30 ml) water
- 1 tsp sugar
- 1/4 tsp kosher salt, plus more to taste
- 1/8 tsp black pepper
- 1/4 cup (60 ml) heavy cream
Protein Options
- Chicken option: 1 1/2 cups (about 225 g / 8 oz) cooked chicken, chopped into bite-size pieces
- Vegetarian option: 1 can (15 oz / 425 g) chickpeas, drained and rinsed (about 1 1/2 cups)
To Finish and Serve
- 2 tbsp plain whole-milk yogurt (for swirling on top)
- 1/4 cup (10 g) chopped fresh cilantro
- Optional: lemon wedges, extra black pepper, extra garam masala
Step-by-Step Instructions
Step 1: Cook the basmati rice in the microwave
In a deep, microwave-safe bowl (at least 1 1/2-quart capacity), combine the rinsed basmati rice, water, and salt. Stir once.
Cover with a microwave-safe plate or vented lid (leave a small gap to prevent pressure buildup). Microwave on High for 5 minutes, then microwave at 50% power for 7 minutes.
Let the rice rest, covered, for 5 minutes. This finishes steaming and helps the grains stay fluffy. Keep covered while you make the sauce.
Step 2: Bloom the aromatics in butter
In a medium microwave-safe bowl (about 1-quart), add the butter. Microwave on High for 30 seconds, until melted.
Stir in the ginger and garlic. Microwave on High for 20 seconds. This quick step gently softens the garlic and ginger so they flavor the sauce without tasting raw.
Step 3: Toast the spices for deeper flavor
Add the garam masala, paprika, cumin, turmeric, and cayenne (if using) to the butter mixture. Stir well. Microwave on High for 20 seconds, just until very fragrant.
This brief “toasting” wakes up the spices and helps the sauce taste more like a restaurant-style curry rather than just tomatoes plus seasoning.
Step 4: Build the creamy tomato curry base
Stir in the tomato sauce, tomato paste, water, sugar, kosher salt, and black pepper until smooth (break up any tomato paste clumps).
Microwave on High for 2 minutes. Carefully remove and stir well. The sauce should look slightly thickened and glossy.
Step 5: Add chicken (or chickpeas) and finish with cream
Stir the heavy cream into the hot tomato mixture until the color turns a lighter orange-red. Add the cooked chicken (or chickpeas) and stir to coat.
Microwave on High for 2 minutes, then stir. If needed, microwave an additional 30 to 60 seconds, until the sauce is gently bubbling and the chicken is heated through to 165°F (74°C).
Taste and season with an extra pinch of salt if needed. If the sauce feels too thick, stir in 1–2 tbsp water and microwave 15 seconds to reheat.
Step 6: Assemble the bowls
Fluff the rice with a fork. Divide the rice between two bowls. Spoon the chicken tikka masala (or chickpea tikka masala) over the top, letting extra sauce run into the rice.
Finish each bowl with a generous sprinkle of cilantro and a swirl of yogurt on top (add the yogurt after microwaving so it stays creamy and doesn’t split).
Step 7: Serve like your favorite takeout
Serve immediately while hot. If you like, add a squeeze of lemon for brightness and a tiny pinch of garam masala or black pepper on top for a fresh, just-finished aroma.
Pro Tips
- Use a deep bowl for rice: Basmati can foam up in the microwave; a deeper bowl reduces boil-overs.
- Adjust for your microwave: Times are written for a 1000W microwave. For 700–800W, add 1–2 minutes to the rice’s 50% power stage and 30–60 seconds to sauce heating as needed.
- Don’t microwave the yogurt: Add it after heating to prevent curdling and to keep the swirl bright and creamy.
- Want it extra “restaurant creamy”? Increase heavy cream to 1/3 cup (80 ml) and reduce water to 1 tbsp (15 ml).
- For best chicken texture: Use bite-size pieces and stop heating as soon as it reaches 165°F (74°C) to avoid dryness.
Variations
- Dairy-free: Replace butter with 1 tbsp neutral oil, replace heavy cream with 1/3 cup (80 ml) full-fat coconut milk, and skip the yogurt (or use coconut yogurt).
- Extra-veg bowl: Stir 1 cup (30 g) baby spinach into the hot sauce at the end and microwave 30 seconds to wilt, or add 1/2 cup frozen peas and microwave 1 minute.
- Spicier takeout style: Increase cayenne to 1/4 tsp and add 1/2 tsp extra garam masala at the very end.
Storage & Make-Ahead
Cool and refrigerate rice and tikka masala in separate airtight containers for best texture. Store for up to 4 days. Reheat in the microwave until steaming hot: rice typically needs 60–90 seconds (add 1–2 tsp water to loosen), and the sauce typically needs 1–2 minutes, stirring halfway through, until the chicken reaches 165°F (74°C). Add cilantro and yogurt after reheating. The sauce (with chicken or chickpeas) can be frozen for up to 2 months; thaw overnight in the fridge and reheat until bubbling.
Nutrition (per serving)
Approximate (using cooked chicken and heavy cream, divided into 2 servings): 650 calories, 38 g protein, 72 g carbohydrates, 22 g fat, 6 g fiber, 980 mg sodium. Values will vary by brand of tomato products, yogurt, and chicken.
