1

Melt the butter in a small pot over medium heat while you rinse the rice in a fine-mesh sieve until the water runs clear.

2

Stir the rice, cardamom, and a little of the turmeric into the butter for 1 minute until glossy and fragrant.

3

Add most of the water and some of the salt and bring to a boil.

4

Cover, turn the heat to its lowest setting, and cook 15 minutes, then rest the rice off the heat, still covered.

5

Meanwhile, stir all but a spoonful of the flour with a pinch of salt, a little of the oil, and the remaining water in a medium bowl.

6

Knead 2 minutes into a smooth, soft dough, then cover the bowl with a plate and let it rest.

7

Chop the cilantro and set it aside for serving.

8

Finely dice the onion, mince the garlic, and peel and grate the ginger.

9

Cut the chicken into 1-inch pieces and toss it in a second medium bowl with the yogurt, half the garam masala, most of the chili powder, a little turmeric, and some salt.

10

Heat most of the remaining oil in a 12-inch skillet over medium-high for 2 minutes, then add the chicken in one layer and sear undisturbed 3 minutes until charred in spots.

11

Turn the pieces and sear 2 minutes more, then move them to a plate; they finish cooking in the sauce.

12

Lower the heat to medium, add the last of the oil and the onion, and cook 6 minutes, scraping up the browned bits, until soft and golden.

13

Stir in the garlic, ginger, cumin, and the remaining garam masala, chili powder, and turmeric for 1 minute until fragrant.

14

Add the crushed tomatoes with the rest of the salt and simmer 5 minutes, stirring, until thick and brick red.

15

Stir in the cream, return the chicken with its juices, and simmer gently 8 minutes, until the sauce is silky and the chicken reads 165 F (74 C) in the thickest piece.

16

While the curry simmers, divide the dough into 4 balls and roll each into a thin 7-inch round on a counter dusted with the reserved flour.

17

Cook the chapatis one at a time in a dry 10-inch skillet over medium-high, about 1 minute a side, until blistered with brown spots, then stack them in a clean kitchen towel.

18

Fluff the rice, spoon the tikka masala alongside, scatter the cilantro over the curry, and serve with the warm chapatis.

Chicken Tikka Masala with Pilau Rice & Homemade Chapatis

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Instructions

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Chicken Tikka Masala with Pilau Rice & Homemade Chapatis

Ingredients Tap to check off

Instructions

More weeknight dinners

Never touch your screen with messy hands